Cauliflower Crust Pizza with Basil-Chive Pesto
1 head cauliflower, chopped
3/4 cup ground almonds, or almond flour
*1 recipe Basil-Chive Pesto (below)
Method: Preheat oven to 450 degrees F. Add cauliflower to a blender or food processor, and pulse until the cauliflower appears “riced.”
Transfer riced cauliflower to a large bowl, and add ground almonds, a dash of salt and flax eggs. Stir well until mixture forms a doughy ball. Lightly flour a pizza pan, and spread “dough” on the pan using a spatula.
Bake crust for 25 minutes. Meanwhile, make the Basil-Chive Pesto. When the crust is golden brown and crispy on the ends, remove from the oven and spread out the Basil-Chive Pesto. Add vegetables and return to the oven for an additional 10 minutes (lightly saute vegetables first if you prefer them tender).
Makes 1 cup
1/4 cup almonds
1 cup basil
1 bunch chives
2 cloves garlic
1/2 lemon, squeezed
1/2 cup olive oil (or more if desired)
1/2 cup water
salt and pepper
Method: Add all ingredients except for water in a blender or food processor. Slowly add water to thin out the sauce, and add salt and pepper to taste.
Slice and serve warm.