Pesto Pizza with Cauliflower Crust

Pesto Pizza with Cauliflower Crust
The humble cauliflower is transformed into a low-carb, gluten-free, delicious base for this fresh pesto pizza.
Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 4
Ingredients
2 tsp extra virgin olive oil
1 large cauliflower, cut into florets
½ cup almond meal
2 tbsp linseed meal
1 tbsp chia seeds
1 tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder
1 tsp sea salt
⅓ cup basil pesto
110g fresh buffalo mozzarella, thickly sliced
1 cup mixed leaves
Steps
- Preheat oven to 180°C/350°F. Line a large oven tray with baking paper and grease with the oil.
- Steam cauliflower in a steamer set over a large saucepan of simmering water for 10 minutes or until tender. Remove. Transfer to a food processor.
- Process cauliflower until mixture resembles small pieces of rice. Allow to cool.
- Place cauliflower in a clean tea towel. Wrap and twist cauliflower to remove excess moisture.
- Place cauliflower in a large bowl with almond meal, linseed, chia seeds, nutritional yeast, garlic powder, onion powder and salt. Using clean hands, mix until very well combined.
- Spread mixture onto prepared tray, pressing down in a thin, compact, even layer.
- Bake cauliflower base for 30 minutes. Remove. Turn the crust over using two spatulas. Bake for a further 15 minutes or until golden brown.
- Spread base with pesto. Bake for 5 minutes. Remove.
- Top pizza with slices of mozzarella. Sprinkle with mixed leaves.
Recommendations
You can use a mixture of fresh basil leaves, mâche, mesclun, baby kale leaves, baby spinach leaves or baby rocket leaves to top your pizza.
Use this cauliflower pizza crust as a base for any of your favourite toppings.
Removing the excess liquid and flipping over the crust during cooking ensures a crispy base.
If you don’t have a food processor, you can also use a box grater for the cauliflower instead.