Ok, early morning recipe writing happening now...because I want to get this out to you for the weekend!  Dreaming up this recipe in my head was a lot of fun and whether your seasoned at cooking or still green, I recommend that you follow your feeling about the foods, flavors, and visuals that will bring you the most satisfaction and leave you feeling nourished and energized. 

The Golden Cauliflower Flatbread recipe caught my eye on Dr. Mercola's blog: http://recipes.mercola.com/cauliflower-turmeric-flatbread-recipe.aspx.  I bought the cauliflower at the beginning of the week (when I do my shopping) and then thought about making it for three days (this often happens...) On the third day, I reread his recipe and realized it called for 2 cups of riced cauliflower not 2 pounds -oops! (I had carefully weighed the cauliflower in the market to be sure I got the proper amount :-) ) SO when I had oh, about 6 cups more riced cauliflower than needed, I got my creatives on and the whole pizza just built from there...."Ah...too much riced cauliflower....ok, I'll make a Cauliflower "cheese" ...Thinking to myself, "...mmm...that would go well with those grape tomatoes and that one leek I have left, I know! I'll roast them!! And some garlic too (of course)! Yes! delicious!  And then I'll bump up the flavor with a pesto of sorts, strong oregano flavor (from the back porch herb box) (yes, I do love being resourceful!) and some carrot tops (the often unused greens I love finding ways to use) (oh boy, now I'm really being resourceful...this is truly a moment of glee...yes!) And what pizza isn't better with fresh arugula thrown on top ? Oh and those toasted pine nuts too that have been sitting patiently on the table just waiting for their moment to shine? Oh my, I'm really feeling happy now ---good then, lets create!  And just like that, The Golden Cauliflower Pizza with Roasted Tomatoes and Leeks and Oregano Pesto is here for you now. Enjoy and Share the Love.


Golden Cauliflower Flatbread

2 cups riced cauliflower

1 cup almond meal (I used Bob's Red Mill)

4 eggs (I used organic pastured eggs)

3 tsp turmeric powder

1/2+ tsp sea salt

Cauliflower Cheese

3 Tbl olive oil (use the best you can, I use Amphora Nueva's blend)

4 cups riced cauliflower

3 cloves crushed garlic

2 tsp dried thyme

3-4 Tbl nutritional yeast

sea salt and black pepper to taste

Roasted Tomatoes and Leeks

1 cup grape tomatoes, sliced in half lengthwise (of course any tomatoes will do)

1 leek, well cleaned and sliced into thin slivers

drizzle of olive oil, pinch of sea salt

Carrot Top Oregano Pesto

1 cup carrot top green (well washed)

1 Tbl fresh oregano leaves

3 cloves roasted garlic

1 Tbl lemon juice

1 tsp sea salt

1/4 tsp red chili flakes

1/4 olive oil


For the Crust:

Preheat oven to 350 F. In medium mixing bowl combine the riced cauliflower, almond meal, eggs, turmeric and sea salt and mix together thoroughly.  Line a sheet pan with parchment paper.  Pour mixture onto parchment paper-lined sheet pan and smooth out until mixture is about 1/2 inch thick.  Bake in oven for 30 or so minutes until golden.  Allow to cool completely before peeling back the parchment paper.  When ready to make the pizza, place the crust on a new sheet of parchment.

For the Cheese:

Heat olive oil in saute pan, add garlic, saute for 1 minute or until fragrant. Add cauliflower and a pinch of sea salt. Once cauliflower cooks down a bit add thyme and nutritional yeast. Continue to cook on low heat until mixture is very soft. Season to taste, add more nutritional yeast, sea salt and black pepper, as desired. Place cauliflower mixture in blender and process until smooth.

For the Roasted Tomatoes, Leeks, and Garlic:

With the oven still @ 350 F Place sliced tomatoes, leeks, and several cloves of garlic on parchment-lined baking tray. Keep each item separate for later use. Roast for 15 or so minutes, check often to avoid burning the leeks! (You can do this whole step while working on the cheese or the pesto)

For the Pesto:

Place ingredients in a small blender or food processor and process until desired texture is achieved. (I like mine not completely smooth so that it has a more rustic feel)

Assembling the Pizza:

Place Crust on clean parchment.  Using spatula spread a thick smooth layer of "cheese" over the crust. Add the roasted tomatoes and leek and small dollops of the pesto. Place in oven and bake for 10 or so minutes until pizza is warm/hot. Sprinkle with toasted pine nuts and fresh arugula, slice up and enjoy!

Stores well in refrigerator for 2-3 days.