Caulicrust Pizza Vegetariana

I have had many a cauliflower pizza crust and made many too. They are either too soft, fall apart when topped with some heavy hitters, taste like cardboard, are too hard like a board or they have a bunch of junky ingredients in them and still claim it’s a ‘healthy’ cauliflower pizza. This recipe took a lot of evolving and tweaking and I can safely say that the huz and my friends who have tried it absolutely love it! This crust won’t fall apart when my pizza sauce hits it and i’ve made sure it’s got plenty of fibre to feed your friendly gut buddies – aka: your microbiota! Many crusts use egg, however this one doesn’t need to and is 100% plant based with low net carbs.

This is a plant-pizza that goes beyond dairy and meat, carving out its own path among the pizzas of the world! It’s vibrant, fresh, textural, flavourful, beautifully layered with ALL of these toppings, which all marry so well together. You will feel satiated without the pizza hangover, I promise! Our ‘Caulicrust Pizza Vegetariana’ nights have become something we look forward to and I hope you enjoy it as much as we do!

This may take quite a bit of time if you are making all of this at once, which I rarely have the time for. So, what I prefer to do to save on time is I make my caulicrusts ahead of time (I double this recipe to make 4 x pizza for one crusts) and I place two rolled out and uncooked caulicrusts in the fridge and the other two wrapped up in the freezer. That way, when we have another pizza night, they are ready to be thrown straight into the oven to cook for 30 minutes then topped and warmed up. The ‘sauces,’ such as the pizza sauce, pesto and the oil are actually quite quick to make and I can make all of these in 30 minutes. I make these too ahead of time because they keep for about 10-14 days, so you will get some mileage (and more pizzas) out of them.

Caulicrust Pizza Vegetariana

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Recipe by Priscilla Soligo Course: Mains

Ingredients

• 1 x Caulicrust Pizza

• 1 x Recipe Pumpkin Seed Spinach Basil Pesto

• 1 x Recipe Marinara Sauce

• 1 x Recipe Chili Garlic Caper Oil

• Veggie Toppers

• 120g 1 Avocado, thinly sliced

• 100g ½ Red Onion, thinly sliced, sautéed

• 60g ¼ Red Capsicum, sliced julienne

• 50g 1 Cup Button Mushrooms, thinly sliced, sautéed

• 50g ¼ Cup Olives, pitted

• 30g ¼ Cup Fennel, shaved

• 30g 1 Cup Rocket

• Garnish: Fresh basil leaves

Directions

• Preheat oven to 200 C/ 400 F.
• Top the Caulicrust Pizza with the marinara sauce and all of the veggies, except for the avocado, rocket, basil and pesto, as these are added fresh to the pizza later.
• Place into the oven to warm up for just a couple of minutes.
• Remove from oven and top with ripe avocado and all of the remaining leafy green veggie toppings including small chunks of the pesto, rocket and torn fresh basil.
• Slice and drizzle some of the chili garlic caper oil on top to finish. Serve immediately. Buon appetito!

Notes

• Storage: Pizza is best consumed immediately after assembling it together. For marinara sauce, pesto and oil please see recipe for storage details.

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