#FoodieFriday wtih STL Veg Girl: Cauliflower Crust Pesto Pizza
Posted on April 03 2015
Throughout March and April, we're teaming up with STL Veg Girl to bring you delicious and healthy recipes!
Don't forget to mark your calenders for our Girls' Night Out - April 23!
This isn't a pizza recipe that will leave you feeling guilty and ashamed. This recipe is healthy all around, so grab the ingredients and get cooking!
- sea salt
- roma tomatoes
- nutritional yeast
- Italian seasoning
- jalapeno peppers
- yellow onion
- flax seed meal
- smoked paprika
- 1/3 C pesto or make your own oil-free walnut pesto here
- 2 TBS flax meal
- 4 TBS water
- 4 1/2 C cauliflower rice (one large head of cauliflower)
- 1 TBS Italian Seasoning (Trader Joe's 21 Salute works well)
- 1/2 TBS nutritional yeast flakes
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 yellow onion, diced and sauteed
- 1 Roma tomato, sliced thin
- Several slices of jarred jalapenos (optional)
- 1 C baby bella mushrooms, washed and sliced and sauteed (optional)
in a small bowl/ramekin, whisk together the flax and warm water and allow to sit for the duration of prepping the cauliflower crust (at least 10 minutes).
Break the cauliflower up into chunks small enough to fit into your food processor without overloading it. You'll do a few batches. Pulse the cauliflower until it reaches the size of rice. Transfer to a large bowl. Repeat until you have used up the entire head. Bring a large saucepan of water to a boil and add in the cauliflower. Boil for about 5 minutes and no more. Drain in a mesh colander and allow it to sit there to cool. Place the cauliflower on a clean kitchen towel and press. Try to extract as much water as possible to reach a dry-ish product.
Transfer the cauliflower to a large mixing bowl and add in the flax mixture, Italian Seasoning, nutritional yeast flakes, paprika and salt. Gently fold ingredients together. On a parchment paper lined baking sheet, begin to spread out your "dough". Shape in any way you like, but try to keep the thickness that of tossed crust: not too thin, not too thick, so maybe 1/3-1/2" thick. You can roll up the sides a little for added crispiness. This also helps to keeps the sauce in line, too.
Bake for 45 minutes.
You can find the original recipe on http://stlveggirl.com/recipes/cauliflower-crust-pesto-pizza/