Plant-Based Pizza

Cauliflower crust baked with jalapeño & garlic. Topped with a pine nut & cilantro pesto. Butternut squash, shaved fennel, shiitake mushrooms. Finished with cracked pepper and truffle salt.


1 head cauliflower
1/2 cup almond flour
1/2 cup Bob’s gluten free flour blend
2 tbs olive oil
1 tsp sea salt
1 tsp baking powder
1/4 tsp garlic powder
1 tbs finely chopped Jalapeño
Pre heat oven to 350

Turn cauliflower florets into “rice” by processing or using a blender. Blanch the cauliflower rice in hot water. Line a strainer with a nut milk bag. Drain hot cauliflower rice into strainer. Shock with cold water. Ring out the water by twisting the nut milk bag (you may also use a kitchen cloth or super fine strainer ). Once water is pressed out toss the cauliflower rice into a mixing bowl. Add all ingredients. Mix well and form the dough. Line a baking sheet with parchment paper. Form crust on sheet. Bake for 20-30 mins at 350. Keep an eye on it. Key is to over bake it. The crust will rehydrate a bit after you pull it out. This will help you to have a successful cauliflower crust, that will stand up and hold all the ingredients like a traditional crust.

Recipe by Adam Kenworthy

Click here to see more of Adam’s delicious plant based recipes

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