Vegan {gluten free option} pizza dough


What you’ll need:
1 head of cauliflower
3 Tbsp flax seeds
1/2 C water
2 C unbleached all purpose flour {for gluten free use rice or chickpea flour}
1/2 Tbsp dried rosemary {divided}
1 Tsp sea salt
1 Tsp red pepper flakes
1/2 Tbsp olive oil
1 Tsp onion powder

What you’ll do:
Pre heat oven to 375

Cut stems off of cauliflower so you’re left with only the florets

Place cauliflower in a food processor until ground finely

Heat a skillet over medium heat

Place cauliflower in skillet and cook for about 5 minutes stirring every minute

Remove from heat and let cauliflower cool on a plate covered with paper towels

In a blender combine flax seeds and water

Place flax seed mixture in a large bowl

Remove extra moisture from cauliflower mixture with a strainer or cheesecloth and add the flax seed mixture

Add flour and all spices {reserving 1/4 Tbsp of rosemary}

Mix with your hands until thoroughly combined

If your dough is too sticky add more flour

Separate into four equal parts

Using your hands or a rolling pin, roll dough out into four individual pizzas

Place on a parchment paper lined cookie sheet

Brush each pizza with olive oil

Sprinkle remaining rosemary on each pizza

Bake for about 25 minutes until cooked through

Remove from oven

Add toppings and sauce {I used
Olive tapenade, kalamata olives, jalepenos, white onions, heirloom tomatoes and fresh arugula}

Place back in oven and cook an additional 10 minutes

Remove from oven

Top with crushed red pepper and olive oil if wanted



Veggie Pizza with Pesto Sauce

Veggie Pizza with Pesto Sauce

What you’ll need:

For the crust my good friend Jenny gave me the best whole wheat dough recipe you can find on a previous blog post. If you prefer you can buy a pre-made whole wheat pizza crust (that’s what I used tonight, it was brand Boboli)

You can buy pre-made pesto or I simply combined arugula, olive oil, garlic, salt, pepper and a squeeze of lemon juice in my food precessor. I didn’t happen to have pine nuts on hand but if you do, add a few in for an even heartier pesto.

Kalamata olives
Green olives
White onion cut thinly
Jalapeno cut thinly
Canned arktichoke hearts
Cherry tomatos halved and seasoned with salt, pepper and dried parsley
Canned pickled beets chopped finely

What you’ll do:

Preheat oven to 450

Cover pizza crust with pesto, olives, onion, arktichoke, jalepeno

Bake at 450 for 8-10 minutes until crust is crispy

Remove from oven and add tomatoes, beets and season with salt to taste