Recipe: Salad Pizza on a Cauliflower Crust
From the Vitality Food Feature: “The Ketogenic Diet”
Cauliflower is a good source of vitamin B complex, C, and fibre, all of which are great for detoxification. Cauliflower replaces the flour in this recipe. (Makes 2 pizzas.)
- 3 cups cauliflower florets (about ½ head)
- 1 clove garlic, chopped
- ¼ cup filtered water
- 2 large organic eggs
- 3 Tbsp almond flour
- 1 tsp dried basil
- ½ tsp dried oregano or thyme
- ¼ tsp pink rock or grey sea salt
- 2 Tbsp dairy- and nut-free pesto (see recipe: “Crush Your Cravings Pesto”)
- 2 water-packed artichoke hearts (sold in a jar), drained
- ½ cup sliced red pepper
- 8 olives, sliced
- ½ cup fresh sprouts (arugula, basil, broccoli, pea, or sunflower)
- In a food processor, pulse the cauliflower until it becomes crumb-like. Place the cauliflower crumbs, garlic, and water in a saucepan. Cover and cook on medium heat for 8 minutes, or until tender. Avoid stirring, which will make it mushy.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Drain the cauliflower in a sieve, then transfer to a clean kitchen towel and firmly squeeze out any excess water. Transfer to a bowl, and add the eggs, almond flour, dried herbs and salt.
- Form two circles of “dough” on the baking sheets. With a spatula, press down the dough so it forms a layer about ½-inch thick. Keep the crusts compact. There should be no parchment showing through the dough.
- Bake for about 17 minutes, or until dry and pliable. Gently transfer to a wire rack to cool, removing the parchment paper so the bottom does not become soggy.
- Top with pesto, artichokes, red peppers, olives, and sprouts.