This cauliflower crust pizza with an all greens topping would have to be my new favorite way to have pizza night. I mean, not to toot my own horn but this recipe is BOMB. From the oil-free basil pesto on the base of this crust that holds together perfectly. To the crispy veggie toppings, pizza night has never been so healthy.
The base for this cauliflower crust pizza is completely grain-free and dairy-free with only 3 ingredients needed to create this vessel for all the green toppings you desire.
- Cauliflower
- Coconut flour
- Eggs
If you’re vegan you can try sub the egg for a chia or flax egg, and if you do then please let me know how it turns out and ill add it as a formal sub in the recipe.
Need some more savory recipe ideas? Check out these favs.
If you’re more of a traditional pizza topping kind of person, fear not! I get it. Not everyone wants to eat broccoli on a pizza. Simply follow the recipe for the pizza base and go ham on your own favorite toppings. No judgment over here!
As always, if you try any of my recipes be sure to tag me on IG @peanut.head I seriously love seeing all your creations!
Cauliflower Crust Pizza
Course: Lunch, DinnerCuisine: AmericanDifficulty: Medium5
servings40
minutes40
minutesThis 3 ingredient, Whole 30 approved Cauliflower Crust pizza holds together perfectly and makes for the perfect vessel for your favorite pizza toppings.
Ingredients
- Crust
2 lbs organic cauliflower
3 tbsp coconut flour
2 medium eggs
1/2 tsp sea salt
Dash of cracked pepper, to taste
- Basil Pesto
1 handful handful fresh basil
1/2 cup raw cashews
2 tbsp Kite Hill Cream Cheese
Juice from 1 lemon
Dash of water as needed
Pinch of sea salt
- Toppings
Sautéed broccolini
Sautéed brussel sprout leaves
Radish sprouts
2 tbsp Kite Hill Almond Ricotta
Directions
- Preheat oven to 395F bake.
- Chop your cauliflower into small pieces and blitz in your food processor until you get a cauliflower rice consistency – If you have a small food processor like me you may need to do this in 2 smaller batches.
- Steam cauliflower rice over a pot of boiling water for 5 minutes.
- Transfer to a nut milk bag or if you don’t have one then transfer to a thin dish towel.
- At this point the water will be pretty hot so let cool while you make your pesto.
- In a food processor blitz your cashews into small pieces
- Add the basil, lemon juice, cream cheese and salt
- Blend until smooth – you can add a dash of water at this point to make the sauce smoother. Set aside.
- Once the cauliflower has cooled squeeze as much of the water out as possible – this is going to take a but of arm power and some time but this is an important step.
- Fold the cauliflower into a bowl and add in your eggs and the coconut flour
- Season with salt and pepper, mix well.
- Transfer to a non stick lightly greased tray and mold out your pizza base approximately 1/2 inch thick in a shape of your choosing.
- Bake in the oven for 25-30 minutes until lightly golden
- Remove from the oven, spread the pesto over the base, top with your broccolini and brussel sprout leaves and place back in the oven for 10 minutes to allow the veggies to crisp up.
- Remove from the oven and top with a sprinkle of almond ricotta and radish sprouts.
- Cut into desired pieces, serve and enjoy!
Notes
- To keep it Whole 30 approved, simply omit the almond ricotta topping and sub the almond cream cheese in the pesto for an olive or avocado oil.
