Our guilty pleasures just became healthy pleasures! Truth be told, pizza has been one of my favorite naughty foods for as long as I can remember. For years I deprived myself, but finally enough was enough! And out of my pursuit to be not so naughty yet naughty all at the same time, this beautiful creation came about. It's simple, quick and tastes scarily close to the real deal. I hope you enjoy this delicious treasure as much as I do!
1 head of cauliflower roughly chopped (florets only)
3/4 almond meal
1 teaspoon garlic powder
2 teaspoons oregano
3 pasture-raised eggs beaten
2 onions, caramelized with coconut oil
tomato sauce (see below for our recipe)
pesto (link to our recipe here)
chèvre goat cheese
sea salt & pepper
red pepper chili flakes (optional)
Preheat oven to 400F
Roughly chop the cauliflower florets
Using a food processor or blender, turn the cauliflower into a rice like consistency
Put the cauliflower 'rice' into a large mixing bowl
Add almond meal + seasonings, mix ingredients well with your hands
Add the beaten eggs and mix well with your hands
Line a baking sheet with non-stick aluminum foil or baking paper and place the dough ball in the center (don't worry, the dough is supposed to feel a little extra moist)
Flatten out the dough, keeping the edges a little thicker.
Pre-bake crust for 25 minutes or until golden brown.
Meanwhile prepare the toppings and caramelize the onions (sauté the sliced onions with coconut oil on medium heat, stirring occasionally)
Pull out the crust and add the tomato sauce, chèvre, caramelized onions, salt and pepper.
Put pizza back into the oven for 10 minutes.
When finished, let cool for a few minutes.
Then top with arugula, lemon juice, salt and pepper.
Simple Tomato Sauce:
1 yellow onion
2 garlic cloves
1/2 cup olive oil
2 lbs tomatoes
1 pinch of sugar (I used unrefined coconut sugar)
salt & pepper
In a medium saucepan over medium heat, cook the onion and garlic in the olive oil, stirring occasionally, for 5 minutes.
Stir in the tomatoes, sugar, salt & pepper, and cover to let simmer while stirring occasionally for 25 minutes.
Puree the mixture using a food processor or a blender.
Simmer the puree, stirring occasionally for 15 minutes.