Yield: 1
Serving Size: 2-3
INGREDIENTS
Crust:
2 cups ground raw cauliflower flourettes (about 1 small cauliflower)
¾ cups almond flour
3 eggs
1 teaspoon fresh basil, chopped
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon sea salt
A few grinds of fresh ground pepper
Pesto:
2 cups baby spinach
1 cup fresh basil
1 clove garlic, sliced
¼ cup walnuts, lightly toasted
1/4 cup olive oil
Juice and zest of one lemon
Sea salt and fresh pepper to taste
Topping:
1 mild chicken sausage, casing removed
1/3 cup red bell pepper, diced
1 ½ cups fresh spinach, chopped
INSTRUCTIONS
Preheat oven to 450 degrees.
Chop cauliflower and pulse the flourettes in a food processor. Be careful not to puree it or grind it into mush. You’re going for a “rice” like texture. It should not be sticking together at this point.
Whisk eggs and mix all the rest of the crust ingredients together and form into a ball. It should be pretty wet but shouldn’t be too sticky to handle. If it is too sticky, add a little more almond flour. Gently knead it a few times, adding flour on top if necessary to help it come together. Remember folks, this will not resemble regular pizza dough.
Press ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more almond flour if it makes it easier to work with. Try to spread it to be a little less than ¼ inch thick.
Bake crust for 25-30 minutes.
While crust is baking, make pesto by adding all ingredients to the bowl of a food processor and pulse until smooth. Set aside.
Cook sausage in a large skillet until no longer pink in color. Add cherry tomatoes and spinach to sausage and cook until tomatoes are tender and spinach has wilted.
Remove crust from oven and spread pesto on crust. Add sausage mixture to pizza to evenly coat, you may have a little left over. Sprinkle with fresh basil and a few dashes of red pepper flakes and serve.
Leave a Reply