Cauliflower pizza with cashew ricotta, olives and arugula

Cauliflower pizza with cashew ricotta, olives and arugula

Cauliflower pizza with cashew ricotta, olives and arugula

Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 6 mini-pizzas or 1 large pizza
Cashew ricotta is our new favorite vegan cheese, and it's even better on a pizza! It makes a great filling for lasagna and cannelloni, as well as a delicious spread. And it'll keep for up to 10 days in the refrigerator. The crust made from cauliflower makes it a tasty and healthy choice. It's an excellent alternative to classic pizza crust, and, as a bonus, it's gluten-free. This cruciferous vegetable has been gaining in popularity over the past few years, appearing in recipes like roasted Tex-Mex cauliflower, cauliflower tabbouleh (its color and texture makes it a suitable substitute for certain grains), General Tao cauliflower and, of course, cauliflower pizza! You'll be surprised by the great texture of the crust - its crunchy edge and chewy center are similar to traditional pizza crust. And its light taste really lets the flavors of your toppings shine. The recipe is easy - all you need to do is pulse the cauliflower in the food processor until it's broken down to a crumble, then blanch it for a few minutes (the PRANA nut milk bag comes in very handy for this step). The lengthiest part of making this recipe is drying the cauliflower out so that the crust gets nice and crispy. As for the rest, it's child play!

Ingredients

Cauliflower pizza crust

  • 1 head cauliflower (675 g or about 3 cups once it's broken up)
  • 3 tbsp ground black chia seeds
  • 6 tbsp water
  • 1/2 cup almonds, reduced to a powder
  • 2 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/2 tsp dried herbs

Toppings:

  • 1 cup tomato sauce
  • 12 cherry tomatoes, halved
  • 1/2 cup green, black or Kalamata olives
  • 3/4 cup arugula
  • 1 drizzle olive oil
  • sea salt and fresh ground pepper, to taste

Cashew ricotta

  • 2 cups cashews, soaked in cold water for at least 2 hours, or hot water for 30 minutes
  • 2 cloves garlic
  • 3 tbsp lemon juice
  • 1/4 cup nut milk
  • 1/2 tbsp maple syrup
  • 1 1/2 tbsp virgin olive oil
  • sea salt and fresh ground pepper, to taste
  • 5 chives, chopped

Preparation

Cauliflower pizza crust

  1. Preheat the oven to 400°F and line a round or rectangular baking sheet with parchment paper.
  2. In a bowl, mix the ground chia and the water to form a gel. Set aside.
  3. Coarsely chop the cauliflower and put into the bowl of a food processor. Pulse until the cauliflower is ground down to the size of semolina. Transfer to a bowl and cook for 3 minutes in the microwave or put the cauliflower in a PRANA nut milk bag, and place in a pot of boiling water for 5 minutes. Transfer the bag to a sieve and run under cold water to stop the cooking. Press the bag to remove excess water.
  4. In a large bowl, mix all the crust ingredients together to form a large ball of dough.
  5. Roll the dough on the prepared baking sheet and place in preheated oven for 30 minutes. While the dough is baking, prepare the cashew ricotta.
  6. Remove from the oven and carefully flip the crust using a spatula. 
  7. Spread with the tomato sauce, and sprinkle with the cherry tomatoes, olives and spoonfuls of cashew ricotta. 
  8. Return to oven for another 10 minutes. 
  9. Remove from the oven and cover with arugula, drizzle with olive oil, and season with salt and pepper.

Cashew ricotta

  1. In the bowl of a food processor, add the soaked cashews, garlic, lemon juice, nut milk, maple syrup, olive oil, salt and pepper.
  2. Mix until rich and smooth. If the mix is a bit too dry, add a little nut milk.
  3. Add the chopped chives and mix again. Taste, and season with a bit more salt and pepper if necessary.
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