New work for EIDE's Cerebral Issue ( out now!) and a recipe for decadent green cauliflower pizza!
GREEN CAULIFLOWER PIZZA WITH HEIRLOOM TOMATOES, PROSCIUTTO & PESTO (Gluten-free) SERVES 4-6
- 2lbs. cauliflower or about 3 cups roughly chopped
- 3/4 cup almond flour
- 1 tablespoons dried thyme
- 3 eggs, beaten
- Sea salt to taste
- Freshly ground pepper
- 3/4 cup pistachios
- 2 garlic cloves, smashed
- 2 cups basil
- 1/3 cup parmesan, grated
- 1 lemon juice + zest
- Olive Oil until desired texture
- 12 oz. heirloom cherry tomatoes, sliced
- 3 garlic cloves garlic, sliced
- 1 large ball mozzarella (about 12oz), sliced
- 3 oz. prosciutto
- 2 cups baby arugula
- Shaved parmesan, for serving
Preheat oven to 400 degrees.
In a food processor, pulse cauliflower until pureed the size of rice. Add to a large mixing bowl. Use a paper towel to press cauliflower well and remove any moisture. Then, add almond flour, thyme, sea salt and freshly ground pepper; mix. Fold in beaten eggs until mixture is well combined. Refrigerate for 20 minutes
While crust is chilling, use the same (cleaned) food processor to make the pesto. First add pistachios and garlic until fine. Pulse together basil, parmesan, lemon juice and zest until gritty. Stream in olive oil while blending until pesto reaches desired consistency. About 1/3-1/2 cup.
Once crust has chilled, add to a parchment-lined (and greased!) baking sheet using your hands to shape. Make sure to form a crust!
Parbake your crust for 25 minutes. Then, remove from oven and begin adding toppings. First layer sliced garlic along the bottom of the crust. Then, cover with sliced mozzarella slabs and a thick layer of pistachio pesto. Top with cherry tomatoes.
Bake for 7-9 minutes or until cheese has melted completely. Then, add oven to broil and return pizza to oven for 3-5 minutes or until bubbly and browned.
Remove from heat and allow pizza to cool. Then, top with prosciutto, baby arugula and shaved parmesan.