vrijdag 22 november 2013

Cauliflower Crust Pizza with Basil-Chive Pesto (Kopie)

Serves 4-6
1 head cauliflower, chopped
3/4 cup ground almonds, or almond flour
3 flax eggs
Favorite vegetables
*1 recipe Basil-Chive Pesto (below)

Method: Preheat oven to 450 degrees F. Add cauliflower to a blender or food processor, and pulse until the cauliflower appears "riced."

Transfer riced cauliflower to a large bowl, and add ground almonds, a dash of salt and flax eggs. Stir well until mixture forms a doughy ball. Lightly flour a pizza pan, and spread "dough" on the pan using a spatula.

Bake crust for 25 minutes. Meanwhile, make the Basil-Chive Pesto. When the crust is golden brown and crispy on the ends, remove from the oven and spread out the Basil-Chive Pesto. Add vegetables and return to the oven for an additional 10 minutes (lightly saute vegetables first if you prefer them tender).

Basil-Chive Pesto
Makes 1 cup

1/4 cup almonds
1 cup basil
1 bunch chives
2 cloves garlic
1/2 lemon, squeezed
1/2 cup olive oil (or more if desired)
1/2 cup water
salt and pepper

Method: Add all ingredients except for water in a blender or food processor. Slowly add water to thin out the sauce, and add salt and pepper to taste.


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