AIP Cauliflower Pizza Recipe with Pesto
By: Healing Autoimmune
Published: Tuesday, July 10, 2018 - 2:44am

Ingredients




For the pesto
1/3 cup olive oil (80 ml), plus more if necessary
1.5 cups of fresh basil leaves (48 g)
2 cloves of garlic (6 g), peeled
½ lemon zest and juice
Pinch of salt
For the cauliflower pizza base
1/2 head of cauliflower (300 g), food processed into small particles
3 Tablespoons of arrowroot flour (24 g)
½ teaspoon garlic powder (1 g)
½ teaspoon onion powder (1 g)
½ teaspoon dried oregano (1 g)
1 Tablespoon (15 ml) olive oil
Salt to taste
2 Tablespoon (30 ml) reserved pesto (optional)
Small amount of thinly sliced red onion (optional)

Preparation

1 Make the pesto by blitzing the olive oil, basil and garlic with the zest and juice of half a lemon using a food processor. Add a dash more olive oil if you need to. Season with salt to taste.  Store in a jar and use for other dishes as well. 2 Preheat the oven to 350°F (180°C). 3 Place the blitzed cauliflower into a dish and cook in the microwave, partially covered, on high for 5-6 minutes. Carefully remove and tip the cauliflower onto a clean dish towel or muslin cloth. Allow to cool. 4 Wrap the dishcloth/muslin around the cauliflower and squeeze as much of the moisture out as you possibly can. 5 Tip into a bowl and add the arrowroot, garlic powder, onion powder, dried oregano, olive oil and salt. Combine well until it resembles a ball of dough. Tip onto a tray lined with parchment paper and shape into a round, thin pizza shape. Place in the oven for 20 minutes. 6 Remove from the oven and spread one or two tablespoons of the pesto and top with some thinly sliced red onions. Serve immediately.

About

DESCRIPTION: Even pizza lovers enjoy mixing it up on occasion. This AIP-friendly cauliflower-based pizza provides a jazzy twist on the standard pie, swapping tomato sauce for pesto.