Can I just say yum? This made-from-scratch delicious low-carb pizza is just perfect for a rainy day project. Using our seasonal specials, you can get all the elements for this dish right here through Minifarms- yes even !!cheese!! in select locations.
There are a few steps to this, but the pay off is totally worth it. Top with any of your pizza favourites, however this pesto, paired with ribboned asparagus, pine nuts, and feta is divine! Ribboned Asparagus? Yes, it's a thing. The good news? You only need the humble veggie peeler and a few spears of asparagus to pull off these new 'noodle' replacements! Healthy, pretty and super tasty.
For the most crisp crust results- use a pizza stone. Don't have one of those? No worries, a baking tray works just fine.
So much pizza flavour, none of the guilt!
What You Need:
Cauliflower Pizza Crust
1 medium head of cauliflower
1/2 cup shredded cheese or feta
1 egg, beaten
1 teaspoon Italian seasoning (or mixed Italian herbs of choice)
salt and pepper, to taste
Mint & Pea Pesto (makes plenty extra)
½ cup pepitas
½ cup mint plus more for garnish
½ basil
½ cup thawed frozen peas, more for garnish
3 small garlic cloves (or more if you like zing)
2 Tbsp lemon juice
salt to taste
¼ cup extra-virgin olive oil, more as desired
Pizza Toppings
4 larger asparagus spears, ribboned
Feta cheese to crumble
1/2 cup other grated cheese (mozzarella, cheddar, etc)
1 Tbsp pine nuts
slice of lemon to serve (optional)
What To Do:
Preheat oven to 210 C.
Grate the cauliflower florets to make cauliflower rice, using a food processor or box grater.
Microwave the cauliflower rice for about 5 minutes to soften. Alternatively, you can saute the cauliflower for 10 minutes on medium heat on the stove.
Transfer the cauliflower (once cooled a bit) into a nut milk bag/reusable cloth veggie bag or dish towel. Squeeze (and squeeze and squeeze) the cauliflower until all the moisture is out.
Mix the cauliflower rice, cheese, egg, and seasonings in a large bowl.
Shape your pizza crust. On a baking sheet, press the dough down into an even circle. The diameter should be about 20 cm.
Bake for 25 minutes.
While the base is cooking, place all ingredients for the pesto into a food processor or high speed blender. Blend until typical pesto consistency.
To ribbon asparagus, use a veggie peeler lengthwise on the spear to make a "noodle."
Add the toppings. Then place pizza back into the oven for an additional 10 minutes until the toppings a cooked to your liking.
Inspired by Love and Lemons and Downshiftology