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!
1cupFresh Greensmixed (spinach, chard or any other available)
1smallBroccoli Headfinely diced
10Cherry Tomatoesquartered
1cupCooked Chickpeas
2tbspPesto
Shaved Parmesan
Basil Leavesfresh
For the Pesto
1cupBasil Leavesfresh
1cupSpinachfresh
1tbspLemon Juicefreshly squeezed
½cupLightly Toasted Walnuts
1tbspExtra Virgin Olive Oil
¼tspSalt
¼cupWater
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.