Vegan Cauliflower Crust Pizza - Aussie Sprouts

Vegan Cauliflower Crust Pizza

Fast food doesn’t get much more nutritious than this – a delicious cauliflower crust, smothered with peppery rocket and broccoli sprout pesto and topped with roasted broccoli, olives and almonds. Delicious!

Ingredients

Dough

  • 5 cups cauliflower florets (approximately 1⁄2 large head of cauliflower)
  • 1/3 cup almond meal
  • 1 tbsp cornflour
  • 1 1/2 tbsp ground linseeds mixed with 1⁄4 cup water
  • 1/4 tsp garlic powder 1/4 tsp salt

Rocket and Broccoli Sprout Pesto

Toppings

  • 1 cup broccoli florets
  • 3-4 mushrooms, sliced
  • 1/2 red onion, sliced
  • 1/4 cup pitted black olives
  • 1/4 cup almonds, roughly chopped
  • 1/3 cup Aussie Sprouts Broccoli Sprouts

Method:

  1. Preheat oven to 200°C.
  2. To make dough, steam cauliflower florets until very soft. Process in food
    processor until finely chopped. Transfer to a tea towel and squeeze out as
    much liquid as possible.
  3. Place cauliflower in a large bowl and add remaining dough ingredients.
    Mix well and form into a ball.
  4. Place dough onto a large, lined baking tray or pizza stone. Using
    fingertips, press out into a round base, around 2cm in thickness. Bake for
    20 minutes or until beginning to brown on edges.
  5. Meanwhile, to make pesto, place all ingredients in a food processor and
    process until finely chopped.
  6. Remove crust from oven. Spread pesto evenly over base, then top with
    broccoli, mushrooms, onion, olives and almonds.
  7. Bake for a further 10 minutes or until vegetables are slightly browned.
  8. Sprinkle over broccoli sprouts and serve.

Vegan Cauliflower Crust Pizza

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Serves: 2-4
Prep Time: 25 minutes Cooking Time: 30 minutes

Fast food doesn’t get much more nutritious than this – a delicious cauliflower crust, smothered with peppery rocket and broccoli sprout pesto and topped with roasted broccoli, olives and almonds. Delicious!

Ingredients

  • Dough
  • 5 cups cauliflower florets (approximately 1⁄2 large head of cauliflower)
  • 1/3 cup almond meal
  • 1 tbsp cornflour
  • 1 1/2 tbsp ground linseeds mixed with 1⁄4 cup water
  • 1/4 tsp garlic powder 1/4 tsp salt
  • Rocket and broccoli sprout pesto
  • 1 cup rocket
  • 1/2 cup Aussie Sprouts Broccoli Sprouts 1/3 cup almonds
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp salt
  • Squeeze of lemon
  • Toppings
  • 1 cup broccoli florets
  • 3-4 mushrooms, sliced
  • 1/2 red onion, sliced
  • 1/4 cup pitted black olives
  • 1/4 cup almonds, roughly chopped
  • 1/3 cup Aussie Sprouts Broccoli Sprouts

Instructions

1

Preheat oven to 200°C.

2

To make dough, steam cauliflower florets until very soft. Process in food processor until finely chopped. Transfer to a tea towel and squeeze out as much liquid as possible.

3

Place cauliflower in a large bowl and add remaining dough ingredients. Mix well and form into a ball.

4

Place dough onto a large, lined baking tray or pizza stone. Using fingertips, press out into a round base, around 2cm in thickness. Bake for 20 minutes or until beginning to brown on edges.

5

Meanwhile, to make pesto, place all ingredients in a food processor and

6

process until finely chopped.

7

Remove crust from oven. Spread pesto evenly over base, then top with

8

broccoli, mushrooms, onion, olives and almonds.

9

Bake for a further 10 minutes or until vegetables are slightly browned.

10

Sprinkle over broccoli sprouts and serve.

Nutrition

  • 1834kJ (437kcal) Calories
  • 7.4g Carbohydrates
  • 37.8g Fat
  • 9.7g Fiber
  • 13.1g Protein
  • 4.3g Saturated fat
  • 446mg Sodium
  • 5.0g Sugar

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