I made these as a last minute snack last week, and loved them SO much that I just have to share them with you! Crispy flatbreads, loaded with home made spinach pesto sauce and veggies are the perfect meal to fill you up, yet leave you feeling light on your feet. Plus, they totally satisfy that pizza craving…anybody with me?!
I hope you will try these with your favorite veggies and let me know what you thought.
You will need to first whip up a batch of my delicious, creamy home made Spinach Pesto sauce.
crushed red pepper and spinach & parmesan seasoning from Johnny’s
Flat Out Pizza bread, rosemary and olive oil
Preheat your oven to 375 degrees F. While the oven heats up, slice your veggies and make the pesto. I like to use this as an opportunity to cut extra veggies, so I can make more flatbreads later, or throw the veggies in with a quesadilla or scramble.
Lay 2 flatbreads out on a cookie sheet and place in the oven to pre-cook for 5 minutes. Remove the flatbreads from the oven, and top with pesto, cheese and veggies evenly. Sprinkle with your seasonings, and place into the oven for 15-20 more minutes. I like mine a little on the crispy side, so I usually do the full 20 minutes.
Once the pizzas are done, pull them out and serve while they are still warm. Enjoy!
I’m sure I speak for thousands when I say I love pizza, but I my body doesn’t respond so well to the calories and fat in regular pizza. Fear not! Now you can enjoy your favorite pizza without any of the guilt! This cauliflower pizza crust is absolutely to die for. I tried the idea with some leftover steamed cauliflower from the night before. Most of the recipes I could find online called for over a half a cup of cheese, so I tweaked a bit and came up with a highly nutritious and extremely tasty solution. Get creative with your toppings and enjoy pizza any time you want.
Happy clean eats,
CAULIFLOWER PIZZA CRUST
4 cups shredded cauliflower
4 tablespoons nutritional yeast
2 tablespoons quinoa flour
1/4 cup shredded Parmesan
1/2 teaspoon dried Italian herbs
1/4 teaspoon sea salt
pinch black pepper
Preheat your oven to 425 degrees. Steam cauliflower until it begins to soften, but is still a bit firm. Transfer florets into a blender or food processor, or use a cheese grater to finely chop cauliflower. The finer the shredded florets, the more consistent your crust will be. Once shredded, use a wire strainer, or your hands to wring out any excess moisture. Now add all other ingredients to your shredded cauliflower, and stir well. Separate mixture into 4 balls. Using a nonstick cookie pan, baking stone, or pyrex dish, flatten and form each ball into a round slab, approx 1/2 inch thick. Make sure the mixture is packed tight and not too thin, or your crusts will fall apart. Lightly spray the top of each crust with olive oil (Misto brand sprayer works great.) Bake the crusts at 425 for 15-20 minutes, or until they begin to brown. Next add all your pizza toppings, and put back in the over for 15-20 more minutes. Serve warm with a sprinkle of Parmesan cheese. Enjoy!