Thursday, March 14, 2013

Cauliflower Crust Pizza with Cream Cheese Pesto and Balsamic Glazed Sweet Potato

Oh, and there's KALE on here, too. A unique combo that is out of this world...


A beautiful crust made from simply cauliflower, almonds, and flax seed. (fiber much?)

Ingredients for Crust:
Serves 2-4
  • 2 tablespoons flax seed, divided
  • 2 tablespoons raw almonds (or 1/3 cup almond meal)
  • 3 tablespoons water
  • 1-1/2 cup cauliflower florets
  • Optional: sea salt, fresh ground black pepper, and garlic/onion powder to taste; (I didn't mind it bland, because I went crazy with the toppings, but if you want a more tasty crust, add these seasonings plus any others that seem appealing to you, like basil, rosemary, etc.)
Directions for Crust:
  1. Preheat oven to 450 degrees.
  2. Measure 1 tablespoon of flax seed, and grind it in a nut-grinder until flour like consistency.
  3. Mix the ground flax seed with 3 tablespoons water, and allow to sit in the refrigerator for minimum 30 minutes. (This is becoming your "flax egg" for those who are familiar with the term.)
  4. Pulse cauliflower in a food processor until it looks almost like rice.
  5. Grind remaining flax seed and almonds until flour-like.
  6. In a bowl, mix the "flax egg" with ground almonds, additional ground flax, and "riced" cauliflower until it becomes doughy.
  7. On a non-stick foil lined baking tray, press your dough into the shape of your crust.
  8. Bake for 25-30 minutes. Allow to cool for a few minutes before removing from tray.
Ingredients for Toppings:
  • 1/2 small baby yam
  • 1/4 cup balsamic vinegar
  • 1 cup kale, washed, stemmed, and chopped
  • 1-1/2 tablespoon dairy free cream cheese
  • 1-1/2 tablespoon fresh pesto (you can make your own like in this recipe, or use store bought)
Directions for Toppings:
  1. Slice yam into skinny rounds, and lay flat onto a non-stick tray. Cover with foil, and bake at 400 for 25 minutes. 
  2. While yams are baking, pour balsamic vinegar into a shallow pan over low heat on the stove. Allow to simmer for 10 minutes, stirring so as to prevent burning. Cover until needed. This is becoming your reduced balsamic glaze!
  3. Lightly cook kale in 1/4 cup boiling water for 1-2 minutes, and then drain. 
  4. When your cauliflower crust is ready, spread on cream cheese, followed by pesto, and lightly swirl around so just combined. Top with kale, yam slices, and then drizzle with your reduced balsamic glaze.
  5. Slice pizza carefully into 4 pieces. 

9 comments:

  1. This looks amazing Sasha! Will definitely have to try this out :)

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  2. I still havent been able to make this to the point where it gets solid enough to pick up...any pointers?

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    1. I used defrosted frozen cauliflower for this. I think that natural moisture helps in forming the dough ball. Also, I bake the crust a few extra minutes as well, or sometimes under the broiler, to harden it. It is not the texture of normal pizza, but with these tips, mine is solid enough to pick up. Just delicate :) I hope this helps! Keep me posted :) xoxo

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  3. This looks heavenly!!! So excited to try the recipe.

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  4. I love the cauliflower crust idea. Was yr frozen cauli home-made or bought in a bag? That sounds like a good idea... fresh cauli is kinda expensive. This sounds totally delicious!

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    1. My frozen cauli was store bought from Whole Foods! :) xoxo

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  5. Looks delicious! The idea's never appealed to me before, but I think combining the cauliflower with almonds and flax seed sounds really tasty! Thanks for sharing :)

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  6. Should I put any oil down before putting the crust on a non-stick foil lined baking tray? My crust keeps sticking to the foil. Thanks!

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    Replies
    1. Yes, if your crust is sticking to the foil I would lightly oil it. That should help. Let me know! :) xoxo, Sasha

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