This is a great recipe to adapt when on the 21-Day program, because you simply can omit the sun-dried tomatoes or substitute any of your favorite veggies (zucchini, olive, acorn squash – the possibilities are endless)! 

THE BEST GLUTEN-FREE CAULIFLOWER CRUST PIZZA

Crust:

1/2 cup quinoa, soaked for 3 hours

1/2 large cauliflower (about 1/2 pound)

1/4 cup water

1 tablespoon flax seed

1 teaspoon baking powder

1 clove garlic

3 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon dried oregano

 

Pesto:

Zest of one lemon

2 cups packed basil

1/4 cup olive oil

1 tablespoon nutritional yeast

2-3 cloves garlic

1/4 cup raw pine nuts

 

Toppings:

1/4 packed sun-dried tomatoes (omit if cleansing)

1/2 purple onion

2 cups dino kale

 

Place quinoa in a bowl and cover with water. Soak quinoa for a least 3 hours, overnight being preferable. Preheat oven to 425 degrees. Cut cauliflower head in half, storing one-half for use later. Chop the other half roughly and discard leaves. Drain and rinse quinoa. Place quinoa, cauliflower, water, flax, baking powder, oregano, garlic, 3 tablespoons olive oil, and salt into a blender.

 

 

Blend on high until a smooth mixture remains (it will resemble pancake batter). Heat a generous layer of olive oil over medium heat. When oil is shimmering but not smoking, pour in batter and use a spoon to even it out.

 

 

Cook until the crust is lightly browned, about 3-5 minutes. Use a spatula to carefully flip the batter. Place entire pan into the oven and bake for an additional 10-15 minutes. Remove crust from pan and set aside to cool slightly.

 

 

 

While crust bakes, prepare pesto sauce. Place all ingredients except olive oil into a food processor.

 

 

Pulse a few times to mix ingredients, then slowly drizzle olive oil with speed on low to create pesto sauce. You can continue to add olive oil until your desired consistency is reached.

 

 

Thinly slice purple onions, finely chop sundried tomatoes, and destem and chop kale. Drizzle a small amount of olive oil over kale and toss with your hands.

 

 

Place parchment paper over a baking sheet. Place crust on the baking sheet, spread pesto over top, and sprinkle red onions and tomatoes over top. Sprinkle kale last, so that it will crisp up in the oven. Bake for 10-15 additional minutes until veggies are cooked and kale is crispy. Let pizza cool for 5 minutes before serving. 

 

 

 

Recipe and photography by Kaitlyn Noble

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