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Dairy
Medium
8 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
Cauliflower crust has become a favorite way to enjoy the flavors of pizza with a crust that is not only gluten free but full of vegetables, vitamins, and minerals.
1/2 (about 1 pound) head cauliflower
2 eggs (Vegan version: 2 and 1/2 tablespoons flax seed meal plus 1/4 cup water)
1/3 cup oat flour or almond meal
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 and 1/2 cups packed basil leaves
3/4 cup parsley leaves
1/4 cup Bartenura Olive Oil
1 clove garlic or 1 cube Gefen Frozen Garlic
juice of 1/2 a lemon (about 2 tablespoons)
1 and 1/2 tablespoons hemp seeds (optional)
salt, to taste
black pepper, to taste
2–3 tablespoons pesto
1/2 cup (vegan) shredded cheese (I recommend “Follow Your Heart” cheese)
1 tablespoon chopped red onion
1 tablespoon chopped parsley
2–3 tablespoons pesto
1 and 1/2 zucchini
1 large onion
1/4 cup Gefen Organic Chickpeas
pinch of salt
pinch of black pepper
garlic powder
2–3 tablespoons pesto
3 eggs
2 medium tomatoes, sliced into circles
basil leaves
salt
black pepper
Chop cauliflower into florets. Rinse the cauliflower and then add it to a large pot and fill with water.
Bring the water to a boil and cover. Cook for 10 to 20 minutes or until the cauliflower has softened.
Preheat the oven to 450°F and line a baking sheet with Gefen Parchment Paper.
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.
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.
Add the dough to a baking sheet and spread into a large circle using a spoon or offset spatula.
Bake 30 minutes and then add desired toppings and bake as directed below.
Makes 1 crust
Blend all ingredients in a blender until well combined.
Transfer to a bowl or container until ready to use.
Makes about 3/4 cup; enough for 2–3 pizzas.
Sprinkle with vegan cheese and chopped red onion.
Bake at 450 degrees Fahrenheit for 30 minutes. Garnish with chopped parsley.
Spread two to four tablespoons of pesto over the crust. Add as much or as little pesto as you like.
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.
Roast in a 375 degrees Fahrenheit oven for 50 minutes, flipping the zucchini at the halfway point.
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.
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.
Add the chickpeas. Then, add the spices.
Bake at 450 degrees Fahrenheit for 30 minutes.
Arrange the tomato circles all around the pizza. Then, crack the eggs on top of the pizza.
Add pieces of basil to the top of the pie and then bake at 400 degrees Fahrenheit for 8–10 minutes.
Spread two to four tablespoons of pesto over the crust. Add as much or as little pesto as you like.
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