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Hardly every week goes by with out us turning to cauliflower to fulfill a carb-related crave. And there’s no higher method to hold one in all our all time favourite meals in an unprocessed diet than turning to a cauliflower crust pizza. 

Whereas our first Entire 30 a number of years in the past was a therapeutic and eye-opening expertise, it left the entire Inexperienced Youngster crew agreeing {that a} life with out our favourite meals was not one we’d take pleasure in. Most of us discovered that typical wheat precipitated some bloating and sensitivity. One particular person on our crew is at the moment dairy-free as a result of her daughter can’t tolerate dairy by way of her breastmilk. 

This vegan cauliflower crust pizza by Amy Lacey of Cali’flour Meals suits everybody’s specs – plus, it’s scrumptious!

After being recognized with lupus and different autoimmune circumstances, Amy used dietary adjustments to fight the ache and irritation. When she gave up gluten and processed sugar, her well being improved. However she wasn’t prepared to forgo her favourite meals. As an alternative, she got down to recreate them utilizing cauliflower and commenced promoting her crusts on-line and in shops, to nationwide acclaim.

Now, she’s sharing her recipes in her new cookbook Cali’flour Kitchen.

Califlour Kitchen Cookbook

The cookbook – with 125+ recipes and pictures – is designed for individuals throughout the dietary spectrum – vegan, dairy-free, keto, paleo, or a plant-based diet. For individuals struggling with well being points like diabetes and autoimmune illness, Cali’flour Kitchen reintroduces favourite meals to incorporate a full serving of greens.

Cauliflower crust pizza is totally different from a conventional crust, however many individuals discover the flavour and texture to be richer and higher. This recipe entails making your personal crust, however if you happen to simply don’t really feel that adventurous, you possibly can skip that step and purchase a set of cauliflower crusts on-line.

White Bean and Smashed Rosemary Roasted Cherry Tomato Cauliflower Crust Pizza

We love the mix of flavors on this pizza. Whenever you roast cherry tomatoes, their wealthy taste is concentrated to make a deliciously chunky pizza topping. The layer of white bean unfold serves as a creamy protein supply, and two plant-based cheeses make the proper ending touches.

*For a Paleo model of this cauliflower crust pizza: Omit the white bean unfold and double the roasted cherry tomatoes. 

White Bean & Rosemary Roasted Cherry Tomato Cauliflower Crust Pizza

This White Bean & Rosemary Roasted Cherry Tomato Cauliflower Crust Pizza is a more healthy, vegan pizza choice that is fully scrumptious.

Course: Foremost Course

Delicacies: American, Italian

Key phrase: pizza

Creator: Amy Lacey


  • 1 pint cherry tomatoes
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp crimson wine vinegar
  • half of tsp chopped recent rosemary
  • 1/8 tsp sea salt
  • Pinch of freshly floor black pepper
  • 1 Plant-Primarily based Cali’flour Pizza Crust See Recipe Beneath
  • 1/3 cup 75 ml White Bean Unfold (See Recipe Beneath)
  • 2 tbsp Almond Ricotta See Recipe Beneath
  • 1 tsp Plant-Primarily based Parmesan Cheese See Recipe Beneath
  • half of tsp recent thyme leaves or Three torn recent parsley leaves


  • Roast the cherry tomatoes.

  • Preheat the oven to 425°F (220°C).

  • In a medium ovenproof skillet, toss the tomatoes with the oil.

  • Place within the oven and roast for about 20 minutes, turning a pair occasions and frivolously smashing them with a picket spoon to break down them and thicken their juices, about 20 minutes.

  • Switch to a bowl and add the vinegar, rosemary, salt, and pepper.

  • Make the pizza.

  • Improve the oven temperature to 425°F (220°C). Line a baking sheet with parchment paper or use a pizza pan and place crust on it.

  • Unfold the white bean unfold over the crust and prime with ¼ cup (117 g) roasted cherry tomatoes. Place within the oven and bake for Eight to 10 minutes, till the whole lot is scorching.

  • Take away from the oven to a serving plate, prime with small dollops of the ricotta, sprinkle on the Parmesan, and scatter the thyme on prime.

  • Slice and serve.

Cauliflower Pizza Crust

Cauliflower pizza crust is totally different from a conventional crust, however many individuals discover the flavour and texture to be richer and higher.

Course: Foremost Course

Delicacies: American, Italian

Key phrase: pizza

Creator: Amy Lacey


  • 1/4 cup 25 g sesame seed flour
  • 1/4 cup 25 g sunflower seed flour
  • 2 tsp dietary yeast
  • 1 half of tsp psyllium husk powder
  • 1/4 tsp sea salt
  • 5 ounces 140 g/1 cup loosely crumbled Cauliflower Meal (See Recipe Above)
  • 1 tbsp extra-virgin olive oil


  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • In a medium bowl, whisk collectively the sesame seed flour, sunflower seed flour, dietary yeast, psyllium powder, and salt.

  • Crumble within the cauliflower meal, add the oil, and blend with a rubber spatula to include.

  • Swap to your fingers and knead for about 30 seconds, till nicely mixed and a homogenous dough is fashioned.

  • Type the dough right into a disc form, then utilizing your fingers, press the dough out onto the ready baking sheet to kind a good 9-inch (23-cm) circle.

  • Place within the oven and bake for about 30 minutes, till agency and frivolously browned.

  • Take away from the oven and use a metallic spatula to slip the crust onto a wire rack to chill earlier than including your toppings.

  • For those who’re not utilizing the crust instantly, retailer in a zip-top freezer bag within the freezer for as much as 9 months.

  • Don’t refrigerate.

White Bean Unfold

Creator: Amy Lacey


  • 4 tablespoons 60 ml extra-virgin olive oil
  • half of small onion finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons crimson wine vinegar or to style
  • 1 half of tsp minced recent herbs corresponding to thyme or rosemary
  • 1 15-ounce/430-g can cannellini beans, drained and rinsed
  • half of tsp sea salt or to style
  • 1/4 tsp freshly floor black pepper or to style


  • In a medium saucepan, warmth 1 tablespoon of the oil over medium warmth.

  • Add the onion and prepare dinner till softened, about 5 minutes.

  • Add the garlic and prepare dinner till aromatic, about 1 minute.

  • Add 1 teaspoon of the vinegar and stir for 10 seconds.

  • Add the herbs, beans, and ½ cup (120 ml) water and prepare dinner for five minutes, or till the water is absorbed.

  • Switch to a blender or meals processor, add the remaining Three tablespoons oil, an extra 2 tablespoons water, the remaining 1 teaspoon vinegar, the salt, and pepper, and mix till clean. Add extra water if the combination is simply too thick.

  • Style and add extra salt, pepper, and/or vinegar if wanted.

  • Serve instantly, or cool, cowl, and retailer within the fridge for as much as Three days.

Almond Ricotta

Creator: Amy Lacey


  • 2 cups 285 g uncooked almonds
  • 1 tsp probiotic powder
  • 1/4 tsp sea salt


  • Put the almonds in a medium bowl and add water to cowl. Cowl with a dish towel and soak for not less than 6 hours or as much as 12 hours. Drain.

  • Carry a medium pot of water to a boil. Add the almonds and depart for 10 seconds, then drain. Cool barely, then pop the skins off the almonds by squeezing them between your thumb and pointer finger.

  • Put the almonds, 1 cup (240 ml) water, the probiotic powder, and salt in a blender (ideally a high-speed blender) and mix till largely clean with slightly texture remaining however no giant chunks of almonds.

  • Place a mesh strainer over a bowl and line with sufficient cheesecloth to cowl the almond combination (or use a nut milk bag).

  • Collect the almond combination within the cheesecloth, ensuring it covers it fully, then cowl with a small plate.

  • Place a weight corresponding to a can of beans or tomatoes on the plate and depart to empty for not less than 6 hours or as much as 24 hours relying on how heat your kitchen is and the way tangy you want your ricotta.

  • Take away the cheese from the cheesecloth, put it right into a container, cowl, and refrigerate for as much as 2 weeks.

Plant-based Parmesan Cheese

Creator: Amy Lacey


  • 1 cup 135 g uncooked macadamia nuts
  • 2 tbsp dietary yeast
  • 3/4 tsp teaspoon sea salt


  • In a small meals processor, mix all of the substances and pulse till the nuts are damaged down right into a crumbly grated-Parm texture.

  • Cowl and retailer within the fridge for as much as 1 month.

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Inexperienced Youngster Journal

Since 2010, Inexperienced Youngster has revealed a digital journal dedicated to pure parenting and acutely aware dwelling. Hailed as “good for a inexperienced mama’s soul,” Inexperienced Youngster has grown right into a useful resource valued by mother and father who care about bringing simplicity, compassion, social accountability, and instinctual intelligence again to parenting.

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