Sunday, April 8, 2018

Mexican Cauliflower Crust Pizza

I found a recipe for a cauliflower pizza crust that was oil-free and sounded good. Me, being super lazy, decided to modify a few of the steps to simplify it. Thanks to Detoxinista for inspiring me with her recipe, though. I think the ingredients are genius. So here's my modified version of the crust recipe and my spin on giving it a Mexican flair:

Serves 2-3


Crust Ingredients:

1 large head of cauliflower
3 tablespoons ground flaxseeds, divided
water, ONLY IF NEEDED
1/2 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

Toppings:
1 1/2 cups of fat-free pinto beans
1 ear of fresh corn kernels (or 3/4 cup frozen and defrosted)
1 small zucchini, cut into tiny dice
1 cup of The Best Veggie Cheese (or other plant-based queso or cheeze sauce)
1 cup of Salsa Fresca (or other salsa) - divided
a handful of chopped green onions

NOTE: The cauliflower can be prepared in advance.

Follow instructions for cooking the cauliflower in the pressure cooker WHOLE!
Allow the cauliflower to cool in the refrigerator for at least 30 minutes (you can leave it right in the pressure cooker pot!).
Remove the florets from the core and place HALF in a nut milk bag or a clean towel. Squeeze out all of the excess liquid you can and place the dried cauliflower into a bowl. Do the same with the rest of the cauliflower.
Preheat oven to 400 degrees F.
Mix 2 T of the ground flaxseeds with 3 T of water in a small bowl. Then, transfer to the bowl with the cauliflower. Add the last T of ground flaxseeds, almond meal, salt, garlic powder, and oregano.
Mix together well to create the "dough." Spread the dough (1/4-inch thick) onto a baking sheet lined with a piece of parchment paper. Bake for 30 minutes. Lay another piece of parchment paper over the crust and flip over. Bake another 15 minutes on the other side.
While the crust is baking, mix 1/2 cup of salsa with the fat-free refried pinto beans to make them spreadable.
Spread them on the crust. Next, sprinkle the corn and zucchini over the top. Drizzle the veggie cheeze and salsa fresca over the top.
Bake for another 10-15 minutes.
Serve topped with green onions.

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