Go Back
–+ servings
Print

Pesto Cauliflower Rice Pizza

Servings 4

Ingredients

pizza crust:

  • florets from 1 large head of cauliflower yielding 4 cups ground “riced” cauliflower
  • 1 1/2 cup almond flour or more if needed
  • 6 eggs lightly beaten
  • 1/4 tsp sea salt
  • about 10 grinds of black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 5 Tbsp parmesan cheese
  • olive oil

toppings:

  • 1 small ball of mozzarella cheese sliced
  • 1/2 fennel bulb sliced thinly
  • 1/2 bunch asparagus trimmed and cut into 1-inch pieces
  • 4 large kale leaves stemmed and chopped (optional, but I had a lot in the fridge!)
  • kale walnut pesto recipe below
  • parsley for garnish

Instructions

  1. Preheat oven to 450 degrees F. Line two baking trays with parchment paper.
  2. In a food processor, put dry cauliflower florets. Pulse until it becomes a "rice" consistency.
  3. In a large bowl, put all pizza crust ingredients. Combine well. Using your hands, form two balls with the dough. Place each dough ball on a separate baking sheet. Pat each dough down, flattening it into a 1/4" thick pizza crust. Brush the top with olive oil. Bake the crust by itself for 15 minutes.
  4. Add mozzarella, asparagus and fennel slices on top of the crust. Brush vegetables with olive oil. Return pizza to oven and bake for another 7 minutes are so, until cheese is bubbling and vegetables are tender. Top with steamed kale (optional) and dollops of kale pesto. Garnish with chopped parsley!