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–+ servings

Gluten-Free Green Loaded Cauliflower Crust Pizza

Cauliflower pizza with a crispy-chewy crust topped with fresh green veggies and delightful pesto drizzle makes the perfect light and refreshing lunch or dinner!
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Prep Time: 3 hours 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 961kcal

Ingredients

For the Crust

  • 1 Medium Cauliflower Head rinsed
  • ¾ cup Almod Flour
  • 2 tsp Extra Virgin Olive Oil
  • 3 Organic Eggs beaten
  • ½ tsp Sea Salt
  • 1 tsp Dry Basil
  • 1 tsp Dry Oregano

For the Toppings

  • 3 tbsp Tomato Sauce
  • 1 cup Fresh Greens mixed (spinach, chard or any other available) 
  • 1 small Broccoli Head finely diced
  • 10 Cherry Tomatoes quartered
  • 1 cup Cooked Chickpeas
  • 2 tbsp Pesto
  • Shaved Parmesan
  • Basil Leaves fresh

For the Pesto

  • 1 cup Basil Leaves fresh
  • 1 cup Spinach fresh
  • 1 tbsp Lemon Juice freshly squeezed
  • ½ cup Lightly Toasted Walnuts
  • 1 tbsp Extra Virgin Olive Oil
  • ¼ tsp Salt
  • ¼ cup Water

Instructions

  • Preheat the oven to 200C/400F and line a baking sheet with parchment paper.
  • Cut the cauliflower into florets and add them into the food processor.
  • Pulse to obtain a rice-like texture, paying attention not to over-process.
  • Transfer the cauliflower rice into a large bowl, and add the rest of the crust ingredients.
  • Mix to obtain a sticky batter, then place it on the baking sheet and flatten it with a large spoon, to obtain a pizza shape (the texture is wetter than a normal flour one, but this will be solved in the oven).
  • Bake for 20 minutes, until golden.
  • Meanwhile, add the pesto ingredients into the food processor and process to obtain a smooth liquid.
  • Remove the dough from the oven, add the toppings, drizzle with pesto and serve warm.

Nutrition

Calories: 961kcal | Carbohydrates: 68g | Protein: 43g | Fat: 67g | Saturated Fat: 8g | Cholesterol: 247mg | Sodium: 1668mg | Potassium: 2572mg | Fiber: 26g | Sugar: 17g | Vitamin A: 5333IU | Vitamin C: 445mg | Calcium: 485mg | Iron: 11mg
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