Cauliflower + Buckwheat Vegan Pizza

BASE:

½ head of a cauliflower pulsed (or cauliflower rice)

Sea salt and pepper

1 tablespoon of psyllium husk

1 chia egg (1 tablespoon of chia and 2 tablespoons of water)

1 garlic clove finally chopped

2 teaspoons of dried herbs (Italian herbs, dill ,basil, oregano)

1 tablespoon of olive oil

Warm water for consistency

1 tablespoon of nutritional yeast

½ cup of buckwheat flour

 

TOPPING:

¼ cup of pickled artichoke, drain and sliced

8 olives pitted and sliced

1 cup of roasted pumpkin

1 tablespoon of organic tomato paste

½ zucchini ribboned or peeled long ways

Fresh rocket

 

PESTO:

½ cup of pinenuts

1 bunch of fresh basil

1 tablespoon of nutritional yeast

Juice of one lemon

Sea salt and pepper

1 garlic glove

1 teapsoon of olive oil

1 handful of baby spinach

 

To make the base: Pre heat the over to 200 degrees. Pulse the cauliflower. Add in all remaining ingredients and form a ball on a piece of grease proof paper. Use a rolling pin or hands to flatten it out to 2cm in height. Add to oven and cook for 25-30 minutes until golden and crispy.

 

To make the pesto: Toast the pine nuts in a hot pan for around 1-2 minutes until golden and brown. Set aside. Place the basil, lemon juice, olive oil, nutritional yeast and garlic in a food processor and blitz. Add the spinach and pine nuts and pulse until it is all combined. Transfer to a bowl. This will be enough for 4 serves (add to zucchini noodles, salads or with protein)

 

Remove base from the oven. Spread over the tomato paste and top with the artichokes, olives, roasted pumpkin and zucchini. Add to the oven for 7 minutes just to crisp up the top. Remove from oven and top with fresh rocket, basil. ENJOY


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