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Cauliflower Pizza Crust with Pesto and Tomatoes

August 31, 2016 by Judy Lyness 5 Comments

Cauliflower Pizza Crust Pesto Tomatoes

I am going to have to dub the summer of 2016 the summer of pesto. I found and adapted a new 5 pesto recipe that I love, I’ve spread pesto on crostini, tossed it in my pasta, eaten it straight from the jar and now on this cauliflower pizza crust. Oh, wait should that be non-gluten cauliflower pizza crust? I get so confused, but no matter its name, this crust is absolutely fabulous…delicious…and easy. My inspiration is from this recipe. But there is a warning, YOU MUST LET THE CAULIFLOWER COOL BEFORE YOU WRING IT OUT! Please trust me on this one. This is experience talking.

This cauliflower pizza crust is so very versatile. I pre-baked the crust, then spread caramelized onions and strawberries on top threw it in the oven for 10 minutes and then drizzled reduced balsamic for a sweet appetizer.

Cauliflower Pizza crust onions strawberries

But the all time favorite is cauliflower crust with pesto, tomatoes and cheese of your choice. I used ricotta. Here’s a short video to show you how it’s done. The recipe follows. Enjoy.

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Cauliflower Pizza Crust with Pesto and Tomatoes

Ingredients

  • 1 head of cauliflower
  • 1 egg
  • 4 oz. goat cheese (I used Trader Joe's herbed chevre
  • 1/2 cup 5 minute pesto (http://www.mywellseasonedlife.com/5-minute-pesto/)
  • 4 medium sized Roma tomatoes sliced
  • 1/2 cup ricotta cheese or cheese of your choice

Instructions

  1. Remove florets from head of cauliflower
  2. Place florets in food processor and pulse until grainy but not pureed. Repeat until all cauliflower is done.
  3. Fill a pot large enough to hold the cauliflower with water, add salt then cauliflower grain. Cook for 2 minutes.
  4. Line colander with a kitchen towel. Carefully pour cooked cauliflower into colander. Allow to cool. PLEASE ALLOW TO COOL. THIS IS EXPERIENCE TALKING.
  5. Once cauliflower is completely cooled wring the water out of the cauliflower. It will become a softball sized clump.
  6. Crack an egg in a medium sized bowl, whisk.
  7. Add goat cheese and fully incorporate into the egg so it is smooth.
  8. Add cauliflower, salt and pepper and combine until a 'dough' is formed.
  9. Line a half sheet pan or baking tray with parchment paper. Spread the 'dough' evenly to a rectangle.
  10. Spread a layer of pesto evenly on the crust.
  11. Arrange the tomatoes on top of the pesto.
  12. Spread cheese of choice on top of tomatoes. Sprinkle with salt and pepper.
  13. Place into a 400 degree oven for 20-25 minutes until the crust is browned along the edges.
  14. Eat.
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https://www.mywellseasonedlife.com/cauliflower-pizza-crust-pesto-tomatoes/

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Filed Under: Food, Videos Tagged With: gluten free pizza crust, pesto, tomatoes

Comments

  1. Mette says

    September 4, 2016 at 9:49 AM

    This is brilliant. I’ve never thought to use cauliflower as flour, but now it’s so obvious. Thanks for sharing. I can’t wait to try this recipe.

    Reply
    • Judy Lyness says

      September 4, 2016 at 12:26 PM

      I’m hooked on this cauliflower crust. Thanks so much for stopping by Mette.

      Reply
  2. Cathy says

    September 21, 2016 at 7:23 PM

    This has been on my to-do list way too long. You make it looks so easy and irresistible. Adding the strawberries with caramelized onions & balsamic glaze looks amazing. I am so excited to try this.

    Reply

Trackbacks

  1. Savory Vegetarian Yule Log • My Well Seasoned Life says:
    December 5, 2017 at 9:13 AM

    […] with Nancy Rose  is one of my favorite people who happens to be a vegetarian. That’s when cauliflower pizza crust popped into my head. The next image that followed was Christina of Christina’s Cucina and how […]

    Reply
  2. How to make Cauliflower Rice or Couscous (with or without food processor) says:
    April 3, 2019 at 12:12 PM

    […] from Melissa D’Arabian Pineapple Fried Cauliflower Rice from Olga Berman of Mango & Tomato http://www.mywellseasonedlife.com/cauliflower-pizza-crust-pesto-tomatoes/ from Judy Lyness of My Well Seasoned […]

    Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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