Name: AIP Cauliflower Pizza Recipe with Pesto
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)

Servings1

Instructions

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.

AIP Cauliflower Pizza Recipe with Pesto

Instructions

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