Beet Potato Pizza with Cauliflower Crust |
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- Crust: (Crust recipe from @Edgarraw with a tiny chance)
- 2 cups of shredded Cauliflower
- 4 tbsp of chia seeds
- 8 tbsp of water
- 1 cup of any glutenfree flour
- 2 tbsp of nutritional yeast
- 2 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of dried parsley
- 1 tbsp of dried basil
- Dash of salt
- Beet-Potato-Chickpea Pesto
- 100 g of canned chickpeas, rinsed
- 1 beet, peeled and chopped
- 2 cloves of garlic
- 1 white sweet potato, cooked and peeled
- 1 tbsp of lemon juice
- ½ tsp of black pepper
- Toppings:
- ½ Avocado, sliced
- ½ cup of fresh coriander, chopped
- ½ cup of radish sprouts
- ¼ cup of shredded Cauliflower
- ½ of a zucchini, zoodled
- Black sesame seeds
- Spread:
- 50 g of canned chickpeas with ½ the aquafaba (about 4 tbl)
- Juice of ½ lemon
- 1 tbsp of tahini
- 1 tbsp Agave syrup
- Salt, garlic powder and pepper to taste
- Pre-heat oven, 400 degrees.
- Crust:
- Mix chia and water in a cup, and allow it to rest for about 10 min. In a large bowl, mix all other crust ingredients. Add the chia-mix after 10 min and knead into a ball. Allow it to rest for about 10 min. Transfer onto a baking sheet and press out the dough to make a thin crust. Bake for about 30 min. Remove from oven and allow it to cool while you prepare the rest.
- Pesto:
- Blend all ingredients. Do not over mix.
- Spread:
- Mix all ingredients in a blender, pour spread in a cup and set aside.
- Pizza:
- Spread a generous amount of pesto on crust. Add toppings.
- Drizzle spread with a spoon all over.
- ENJOY!
Recipe by Annelina Waller at https://annelinawaller.com/beet-potato-pizza-with-cauliflower-crust/
3.5.3208