How-To: Make Cauliflower Crust Pizza with Adam Kenworthy

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while maintaining flavor.

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: oat flour

Oat flour is less expensive and gluten-free.

Clean the cauliflower by cutting off the stalk and breaking it apart for easier processing.

Process the cauliflower until it resembles rice or couscous texture.

Blanch the cauliflower rice in hot water for 2-3 minutes until tender.

Pour the cauliflower into a nut milk bag and rinse it in cold water to cool it down.

Press out all the water from the cauliflower rice to ensure the crust will hold together.

In a bowl, combine the cauliflower rice, 1/2 cup almond meal, gluten-free flour blend, 1.5 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons rosemary, and 1 tablespoon olive oil.

Mix the ingredients until combined; the dough will be moist.

Press the dough into a pizza shape on a baking sheet lined with baking paper.

Bake the crust at 350°F for approximately 20 minutes until firm.

While the crust is baking, prepare the toppings by slicing delicata squash and tossing it with olive oil and salt.

Sauté mitaki mushrooms with olive oil and salt until crispy.

Prepare pesto using a mixture of 1/2 cup pine nuts, 1/2 cup sunflower seeds, roasted garlic, 1 teaspoon salt, 3 tablespoons oil, and a little water until smooth.

Toast additional sunflower seeds and pine nuts for topping.

If the crust doesn't break away easily, flip it over and bake it again to crisp up the other side.

Spread the pesto over the baked crust, then add the sautéed mushrooms and delicata squash on top.

Finish with toasted seeds and fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens