A healthy, plant-based alternative to a dish we all know and love. Made with a gluten-free cauliflower + buckwheat + quinoa base, then topped with some creamy herby hemp pesto and a hearty serving of vegetables.
Course Main Course
Cuisine Italian
Keyword be good organics, dinner, gluten free, healthy, italian, lunch, nut free, pizza, raw, recipe, refined sugar free, vegan, vegetarian
Blend in a food processor the walnuts, basil, parsley, and garlic. Add juice of 1/2 lemon (and a little grated rind if you like), 1/3c hemp seed oil, 1/4tsp sea salt & pepper to taste. I also added 1 Tbsp of almond butter which really smoothed it out.
Store leftover pesto in the fridge for up to 2 weeks.
Cauliflower Pizza Base
Cut cauliflower and stem into small pieces, and pop in food processor. Process for a few minutes until they become like a fine moist flour. Add all other base ingredients to food processor, and blend another minute or two til combined.
Grease a tray with olive or coconut oil (be generous here, you'll thank me for it), then spread liberally with extra flour. This is very important or your base WILL stick. Spread out the dough onto the pizza stone or tray til it forms a round, then pop in the over at 175C for 20 mins, it will be light brown and slightly crispy on the top.
Take it out of the oven and now it's time to flip. Turn it over onto a plate carefully, and scrape down the top if any has stuck to the pizza stone/tray. Don't worry if it looks a little ugly at this stage, we're going to cover that all up with toppings shortly. Pop back in the oven for another 10 mins to crisp up the top.
Topping the Pizza
Take it out of the oven and now it's time to flip. Turn it over onto a plate carefully, and scrape down the top if any has stuck to the pizza stone/tray. Don't worry if it looks a little ugly at this stage, we're going to cover that all up with toppings shortly. Pop back in the oven for another 10 mins to crisp up the top.