Due to my recent success with cauliflower tortilla chips I decided to make these mini cauliflower crust pizzas with a tasty Tomato and olive pesto as the sauce. I was also inspired by Jen’s recent post on her blog The Tasty Barbell.
The secret to a sturdy cauliflower base is to remove as much water as possible from the cauliflower following microwaving. I also added some coconut flour. Topped with some kale leaves, tomato, capsicum and a spoonful of ricotta cheese I am certain that pizza does not get much healthier than this. The cauliflower and coconut flour provide fibre, the egg and ricotta cheese provide protein and the vegetables contribute vitamins and minerals. I added cannellini beans to the Tomato and olive pesto to reduce the calorie content and some dried chilli flakes for some spice. I plan on cooking some chicken breast in the remaining pesto tomorrow night for an easy weeknight dinner.
Makes 4 mini pizzas
½ head of a large cauliflower, broken into small florets
1 clove of garlic, roasted (wrap in aluminium foil and roast for about 20 minutes on 160 – 180°C)
¼ cup coconut flour
Tomato and olive pesto
200 grams pitted black olives
2 cloves of garlic, roasted
¼ cup pine nuts
½ cup cannellini beans, rinsed
1 tablespoon dried basil
1 teaspoon sage
½ teaspoon dried chilli flakes
Salt, to taste
Kale, washed and leaves torn into bite size pieces
1 tomato, sliced thinly
1/3 red capsicum, sliced thinly
Large microwave safe bowl
Measuring cups and spoons
2 Chux clothes or any open weave cloth
Pizza tray or large, flat baking tray
- Pre heat the oven to 180°C. For the cauliflower crusts, add the cauliflower florets in batches to a food processor and process until the cauliflower resembles the texture of fine couscous. Add the roasted garlic clove during the processing of one batch of cauliflower. Tip the processed cauliflower into a large microwave safe bowl and microwave for 4 minutes.
- After microwaving the cauliflower, tip it into the two clothes layered on top of one another. Wrap up the cauliflower and squeeze out as much moisture as possible. You may want to allow the cauliflower to cool before you do this as the moisture that you squeeze out will be hot after microwaving. I suggest using 2 clothes as all this squeezing will cause the cloth to tear.
- After squeezing out as much excess moisture as possible, tip the cauliflower back into the large bowl. Add the coconut flour, egg and salt and mix well to combine.
- Divide the cauliflower dough into four balls and flatten each ball onto a large, flat baking tray lined with baking paper using wet hands. The crusts should be about 1cm thick. Bake the mini cauliflower pizza crusts for about 20 minutes at 180°C or until the edges become golden brown.
- While the cauliflower crusts are baking, prepare the Tomato and olive pesto by adding all the ingredients to a food processor and processing until a fairly smooth, thick texture is achieved. Cut up the pizza topping ingredients.
- Remove the cauliflower crusts from the oven and carefully flip them using a spatula. Spread the crusts with a thick, even layer of the Tomato and olive pesto then top with a layer of kale leaves, tomato and capsicum and a spoonful of ricotta cheese. Bake the mini pizzas for a further 30 minutes at 180°C.