For the Crust
- 1 Medium Cauliflower Head rinsed
- 3/4 cup Almod Flour
- 2 tsp Extra Virgin Olive Oil
- 3 Organic Eggs beaten
- 1/2 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
- 1/2 cup Lightly Toasted Walnuts
- 1 tbsp Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/4 cup Water
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.
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