Cauliflower Crust Summer Vegetable Pizza

With Fresh Almond Pesto, Heirloom Tomatoes, Arugula, and Shaved Spring Onion

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts

Vegetarian
A note about serious food allergies

This recipe kicks up the nutritional content while keeping your favorite comfort food indulgent. You’ll need a food processor for this recipe, but the results are so worth it and you’ll be making this recipe time and again. Besides, you’ll be making your own homemade pizza crust and pesto, which pretty much makes you the hero (or shero) of summer. A little different and more dense than traditional pizza, this recipe is vegan, gluten-free, cholesterol-free, grain-free, and Paleo. Oh, and delicious.

In Your Box (serves 2)

  • Info
    1¼ cups Almond Powder
  • 1½ oz. Baby Arugula
  • 4½ Tbsp. Flax Meal
  • 1 tsp. Garlic Powder
  • Info
    1¼ oz. Almonds
  • 5 oz. Heirloom Cherry Tomatoes
  • 1 Rosemary Sprigs
  • 24 Basil Sprigs
  • 1 Cauliflower Florets
  • 1 Garlic Cloves
  • 2 Green Onions
  • 1 Lemon
  • Nutrition (per serving)

  • Calories
    798
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    On a cutting board, wash and thinly slice the heirloom tomatoes, and cut lemon in half. Thinly shave (this can be done with a potato peeler, lengthwise) the green onion and set aside. In a food processor, whir the cauliflower until you have about 3 cups that look like rice (do not overprocess or the crust will not set), and set aside.

  • Step 2 - Make the Flax ‘Egg’
    2

    Make the Flax 'Egg'

    This step is crucial to ensuring your crust stays nicely bound. In a bowl, mix the 4½ tbsp of flax seed meal with 13½ tbsps of water, stirring in whisking motions with a fork as you go. Refrigerate your mixture for at least 15 minutes. Once refrigerated, the mixture will resemble the stickiness of egg whites and are ready to be incorporated in to your crust.

  • Step 3 - Make the Cauliflower Crust
    3

    Make the Cauliflower Crust

    Preheat the oven to 450F degrees and line two baking sheets with parchment or silpat liners and set aside. In a bowl, combine the minced cauliflower, set flax “eggs,” nutritional yeast, rosemary, garlic powder, almond powder, and 1 Tsp. of salt and pepper to taste. Mix together until a batter forms a sticky, slightly mushy dough. Portion the dough onto the prepared baking sheets, using about ¾ cup to 1 cup of dough per pizza. Use your hands to shape them into little pies, build up the crusts a bit, until they're about ½ inch-to-⅔ inch thick (up to you, but allow a little more time to cook for thicker crust). Place the pizza crusts in the oven on the bottom rack – without toppings – and bake for 15-20 minutes at 450F. Remove from oven and add toppings.

  • Step 4 - Make the Pesto
    4

    Make the Pesto

    In the food processor, blend the fresh basil, almonds, garlic clove, the juice of one lemon, and salt and pepper to taste along with 2 tbsp olive oil (or water, if you’d like to lighten the recipe up a bit) and puree until your desired smoothness.

  • Step 5 - Top and Bake the Pizza
    5

    Top and Bake the Pizza

    Add and smother partially-baked crusts with a dollop of fresh pesto, and top with the thinly sliced heirloom tomatoes, shaved spring onions, and whatever toppings you may have kicking around the house. Do not use the arugula (that’s for garnish). Once topped, bake the pizzas on the top rack for 10-15 more minutes at 450F degrees. The crusts should be golden brown and irresistible-looking when done. Remove from heat and serve.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    These pizzas are more delicate, so you be the judge as to whether you should slice ‘em or serve them deep-dish style with a fork. Top with fresh arugula and extra shaved spring onion for a fresh taste. Enjoy!