Su­per­food Pesto Cauliflower Pizza

Delight Gluten Free - - Indulge -

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

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