Oh baby. Summer is almost here! I’m so ready. Celebrate the arrival of warmer weather with this pizza and enjoy it outside if you can. It will taste much better that way. 😉
This cauliflower crust is best eaten with a fork. It’s still delicious, but if you want a cauliflower crust you can pick up, you’ll have to wait for that one coming soon.
Test out this recipe to get ready for summer parties!
Cauliflower Crust Pesto Pizza With Tuna, Sun Dried Tomatoes & Arugula
Serves: 4 people 2-3 slices each
Yields: 1 pizza (12-18 inches)
- 1 medium head of cauliflower
- 1 egg
- 1/4 cup grated mozzarella
- 3/4 cup grated parmesan cheese
- 1 1/2 tablespoons coconut flour or whole wheat flour
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 3 tablespoons cornmeal
Optional for Crust
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasonings or oregano
- 1 cup pesto sauce of your choice. Here’s my Super Nutty Pesto Recipe.
- 1/2 – 1 cup mozzarella or parmesan (to your taste)
- 1/2 cup sun dried tomatoes
- 1 can tuna in olive oil (sustainably caught)
- 1/4 cup Honey Lemon Vinaigrette* (Recipe below)
Place a saucepan filled with 3 inches of water and fitted with a steamer basket over medium heat. Slice cauliflower (florets and stems) into quarters and place in basket. Steam the cauliflower for 6-10 minutes, or until softened and cooked through.
Preheat oven to 400°F.
Carefully remove cooled cauliflower from steamer and place in large bowl or food processor.
Mash cauliflower with a potato masher or blend in food processor. Beat egg in small bowl.
Add the beaten egg, flour, salt, pepper and optional spices. Mix together well with your hands.
Sprinkle baking sheet or baking stone with thin layer of cornmeal.
Place the crust mixture in middle of pan and press outwards with your hands until you have an even layer covering the pan.
Place in heated oven for about 20 minutes, or until golden brown. Remove from oven and top with pesto and toppings, except the arugula and vinaigrette.
Bake for 5-10 more minutes. Meanwhile toss arugula with a light coating of the vinaigrette of your choice. I like using this Honey Lemon Vinaigrette recipe. * (See below)
When pizza is finished cooking remove from oven and top with arugula salad. You have your pizza and salad in one! Enjoy! Lovely with someone special and a cold summer wheat beer or Belgian tripel.
First day of the season eating outdoors! 🙂 Such a delight to enjoy these first worm days of the season, especially with someone I love.
Honey Lemon Vinaigrette
Yields: 1 cup vinaigrette
Serves: Covers about 10-12 salads.
- 2 large lemons
- ⅔ cup olive oil
- ½ small shallot
- 1 or 2 cloves garlic (adjust to taste)
- 3 teaspoons honey
- ¼ cup parsley leaves
- ½ teaspoon salt (adjust to taste)
Mince garlic cloves and shallot. Remove the parsley stems and save for stock. Rough chop the parsley.
Roll lemons under your forearm to release juices before slicing in half. [Tip: Zest them first if you need zest for another recipe. Can keep in a small amount of oil in the fridge for a week or so until use.]
Juice lemons and add to small bowl. Add remaining ingredients and whisk well to emulsify. Taste with a lettuce leaf and adjust ingredients to your taste.
Label and date before refrigeration. Keeps well for about 2 weeks in fridge.