Superfood Pesto Cauliflower Pizza
YIELD: 4 SERVINGS PREP TIME: 5 MINUTES TOTAL TIME: 30 MINUTES GLUTEN-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE
1 7-ounce tub Kale Pesto
Sauce (Three Bridges) 1 15 to 16 ounces fresh
pizza dough 1 medium cauliflower, florets, about 1 inch in diameter ¼ cup extra-virgin olive oil 1 tablespoon garlic, sliced 4 ounces Parmesan cheese 8 ounces fresh mozzarella,
sliced ¼ cup ricotta cheese Extra gluten-free flour Preheat oven to 450 degrees. Place the cauliflower florets in a large sauté pan or roasting pan. Drizzle the olive oil over the cauliflower and season with the garlic, salt, and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the parmesan cheese. Let cool to room temperature. On a lightly floured surface, knead the dough a few times and form it into a round flat disc. Roll or stretch the dough out into a thin 15-inch circle. Keep the dough moving on the surface so that it does not stick, dusting the dough and surface with gluten-free flour as needed. Place on a baking tray or peel if you have a pizza stone for the oven. Lightly brush a 1-inch border with extra-virgin olive oil around the pizza. Spread 4 ounces of the Three Bridges Kale Pesto around the rest of the pizza and then evenly distribute the cauliflower florets, ricotta, and mozzarella cheeses. Bake in the oven for 10 to 15 minutes until the cheese has slightly browned. Remove from the oven to a cutting board and add fresh cracked pepper. Slice and serve immediately. Enjoy!
NUTRITION PER SERVING: CALORIES: 862, FAT: 57G, SATURATED FAT 19G, CHOLESTEROL: 88MG, SODIUM: 2189MG, CARBOHYDRATES: 54G, FIBER: 3G, SUGARS: 1G, PROTEIN: 31G