Cauliflower Pizza with Pesto (3 Ways)

 
  • Cooking and Prep: 1 h 15 m
  • Serves: 8
  • No Allergens

I’m Dalya and I love to cook and bake healthy, tasty food! Come along with me as I share tons of delicious recipes each week.

Ingredients (30)

Crust

Pesto

For Vegan Cheese Pizza

For Roasted Veggie Pizza

For Breakfast Pizza

Start Cooking

Make the Crust

Makes 1 crust

  1. Chop cauliflower into florets. Rinse the cauliflower and then add it to a large pot and fill with water.

  2. Bring the water to a boil and cover. Cook for 10 to 20 minutes or until the cauliflower has softened.

  3. Preheat the oven to 450°F and line a baking sheet with Gefen Easy Baking Parchment Paper.

  4. Transfer the cooked cauliflower to a separate bowl to cool. Once the cauliflower is cooled, place it into a clean dish towel and ring out all the excess water. Try to remove as much water possible.

  5. Transfer the cauliflower to a food processor and add the eggs (or vegan flax egg), oat flour, garlic and salt. Pulse until a dough forms.

  6. Add the dough to a baking sheet and spread into a large circle using a spoon or offset spatula.

  7. Bake 30 minutes and then add desired toppings and bake as directed below.

Make the Pesto

Makes about 3/4 cup; enough for 2–3 pizzas.

  1. Blend all ingredients in a blender until well combined.

  2. Transfer to a bowl or container until ready to use.

For Vegan Cheese Pizza

  1. Spread two to four tablespoons of pesto over the crust. Add as much or as little pesto as you like.

  2. Sprinkle with vegan cheese and chopped red onion.

  3. Bake at 450°F for 30 minutes. Garnish with chopped parsley.

For Roasted Veggie Pizza

  1. Prepare the Roasted Veggies: Cut the zucchini into half-inch circles and place onto a parchment-lined baking sheet greased with olive oil spray (or regular olive oil). Spray the tops of the zucchini with more olive oil spray and sprinkle with salt. 

  2. Roast in a 375°F oven for 50 minutes, flipping the zucchini at the halfway point.

  3. Cut the onion into slices and place on a parchment-lined baking sheet. Drizzle with olive oil and salt. Bake for 45 minutes. Once the zucchini and onions are roasted, allow them to cool.

  4. Spread two to four tablespoons of pesto over a prepared cauliflower crust. Add as much or as little pesto as you like. Arrange the zucchini and onions over the top of the pesto.

  5. Add the chickpeas. Then, add the spices.

  6. Bake at 450°F for 30 minutes.

For Breakfast Pizza

  1. Spread two to four tablespoons of pesto over the crust. Add as much or as little pesto as you like.

  2. Arrange the tomato circles all around the pizza. Then, crack the eggs on top of the pizza.

  3. Add pieces of basil to the top of the pie and then bake at 400°F for 8–10 minutes.

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