top of page

Cauliflower Crust Pizza and Probiotic Pesto

I love eating foods that I know my body will find easy to digest and that have functional benefits. I no longer eat gluten as I found that it causing my sciatic nerve to flare up and be inflamed. Yet, I love pizza. This is a recipe that is no grain and delicious.

Preheat oven to 450 degrees.

1/2 head of a medium sized cauliflower’

1/3 cup sorghum flour or any other gluten free flour - almond flour works well too.

2 1/2 T. Flax meal

1/2 c water

2 T. CoCoFir

1/2 tsp Himilayan pink salt

1 T. Oregano

1 clove crushed garlic

1/3 c. CoCoFir Pesto

1/2 c. dairy free cheese, shredded or crumbled

Mix your flax meal and water and let sit for 30 minutes.

in the food processor break up your caulifower into florets and process til the size of rice. Stir in the crushed garlic. Wrap in a clean cheese cloth and place in a pan of boiling water. Steam for 5 - 7 minutes. When tender, remove and let cool.

Squeeze your cauliflower as best you can, leaving a ball of dry cauliflower crumbs. Mix these crumbs with your grain free flour, oregano and flax meal ‘egg’ and your CoCoFr. You should have a nice ball of ‘dough’. Let sit for 10 minutes.

Roll out between two sheets of parchment til about 1/4 “ thick. Place the flat crust onto a pizza stone if you have one, or a cookie sheet does fine too. Place in your hot oven for 25 minutes.

Bake until the crust is a golden brown.

Add your CoCoFir pesto, spreading like a sauce. Sprinkle with cheese. Bake for another 8 minutes.

Top with your favorite veggies. Tonight I served it with fresh oregano and sliced pear and a drizzle of balsamic vinegar. I put the toppings on while the pizza sat in a hot oven that I had turned off, while I prepared the table.

Yummmmmmmmmmmm. Enjoy!

32 views0 comments

Recent Posts

See All

Are you tired of soups yet? There are so many soup recipes I would love to share, but I decided that I'd share a dessert today since you may be souped out and ready for some chocolate instead. As ma

Our Potato Leek soup was a big hit. We sold out everyday at the store. So I decided to play with the potato and came up with a soup that is as thick as a stew. I was interested in incorporating the

This is a soup that is packed with antioxidants and resistant starch. My dad loved New England Clam Chowder. This is a vegan version of that soup. It is thick and creamy with chunks of potato and l

bottom of page