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THIS RECIPE USES
Cauliflower Flour Mix
Veggie Loaded Pumpkin & Pesto Pizza (Gluten-Free, Dairy Free, Vegan, Vegetarian)
Ingredients
- 3/4 cup almond meal
- 3/4 cup Pom Pom Cauliflower Flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp oregano
- 2 tbsp extra virgin olive oil
- 2 tsp apple cider vinegar
- 1/2 cup room temperature water
- Extra cauliflower flour for rolling
Topping
- 3/4 cup roast pumpkin pureed
- 1 clove garlic crushed
- 1 tsp oregano
- 2-3 florets broccoli thinly sliced
- 1/4 red onion thinly sliced
- 1/3 cup canned chickpeas rinsed
- 2 heaped tbsp pesto use dairy free for DF
- 1 tsp chilli flakes
- Extra virgin olive oil
Tahini “cheese”
- 2 tbsp tahini
- 2 tbsp water
- 1 tsp lemon juice
- 1/2 tsp nutritional yeast
- Sea salt
To serve
- 1 cup baby spinach/ rocket leaves
- 1/4 avocado cubed
- Extra virgin olive oil
- 1 tbsp pine nuts
Instructions
- Pre- heat oven to 170’C.
- In a mixing bowl combine almond meal, cauliflower flour, onion and garlic powder and oregano.
- Add olive oil, apple cider vinegar and water, combine well and form a large ball.
- Lightly dust a clean, flat surface with extra cauliflower flour.
- Place dough onto surface and gently roll out with a rolling pin. Shape edges as needed.
- Place onto a pizza stone or lined baking tray and bake in oven for 10-12 mins or until lightly golden and cooked through.
- Meanwhile prepare toppings. Mix pumpkin puree with garlic and oregano. Prepare remaining topping ingredients. To make tahini “cheese” mix tahini with water, nutritional yeast and season to taste. Add more water to mixture if needed.
- Spread pumpkin puree over pizza base. Toss broccoli in olive oil and place on top of pizza (or use an olive oil spray). Add onion and chickpeas. Spoon over pesto and sprinkle with chilli flakes.
- Drizzle over tahini and bake in oven for 15-20 minutes or until broccoli is cooked and pizza toppings are warmed through.
- When ready to toss greens with olive oil and dress pizza. Top with cubed avocado and pine nuts.
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