Ingredients
- 1/3 cup olive oil (80 ml), plus more if necessary
- 1.5 cups of fresh basil leaves (48 g)
- 2 cloves of garlic (6 g), peeled
- ½ lemon zest and juice
- Pinch of salt
- 1/2 head of cauliflower (300 g), food processed into small particles
- 3 Tablespoons of arrowroot flour (24 g)
- ½ teaspoon garlic powder (1 g)
- ½ teaspoon onion powder (1 g)
- ½ teaspoon dried oregano (1 g)
- 1 Tablespoon (15 ml) olive oil
- Salt to taste
- 2 Tablespoon (30 ml) reserved pesto (optional)
- Small amount of thinly sliced red onion (optional)
Recipe Description
DESCRIPTION: Even pizza lovers enjoy mixing it up on occasion. This AIP-friendly cauliflower-based pizza provides a jazzy twist on the standard pie, swapping tomato sauce for pesto.
Make it Ahead
Delicious and healthy to boot, this pesto can be made in advance to hasten meal prep. Just cover and keep it in the fridge until it’s ready for use. Don’t worry if the color fades – the flavor won’t.
You may be wondering what to do with the leftover pesto (the recipe only calls for two tablespoons). I love pesto and have no trouble finding food to pair it with. Here are a few ideas:
- Dress up baked chicken or fish
- Add it to your spaghetti squash
- Spread it on lettuce to make an Italian veggie lettuce wrap
Customize Your Pizza
In this version of AIP cauliflower pizza I suggest using pesto as a sauce and topping it off with sliced red onions (note these ingredients are not included in the macros listed). That being said, this handy crust can be topped any number of ways. Here are just a few:
- Hamburger
- Avocado
- Turkey
- Basil
- Mushrooms
This recipe is built for one, but you can easily double up for dinner for two. Remember to be mindful of your macros when making modifications to this recipe.
Whether or not your partner or dining companion is also managing an autoimmune problem, this pizza offers a healthy option that both of you can enjoy.
Recipe Directions
- Make the pesto by blitzing the olive oil, basil and garlic with the zest and juice of half a lemon using a food processor. Add a dash more olive oil if you need to. Season with salt to taste. Store in a jar and use for other dishes as well.
- Preheat the oven to 350°F (180°C).
- Place the blitzed cauliflower into a dish and cook in the microwave, partially covered, on high for 5-6 minutes. Carefully remove and tip the cauliflower onto a clean dish towel or muslin cloth. Allow to cool.
- Wrap the dishcloth/muslin around the cauliflower and squeeze as much of the moisture out as you possibly can.
- Tip into a bowl and add the arrowroot, garlic powder, onion powder, dried oregano, olive oil and salt. Combine well until it resembles a ball of dough. Tip onto a tray lined with parchment paper and shape into a round, thin pizza shape. Place in the oven for 20 minutes.
- Remove from the oven and spread one or two tablespoons of the pesto and top with some thinly sliced red onions. Serve immediately.
