I love anything with pesto on it. Add some gruyere and I'm smitten.
This is another version of my Cauliflower Crust Pizza, but this one is vegetarian. It's piled high with caramelized onions, sautéed spinach, butternut squash and gruyere cheese. I used a pesto sauce as the base instead of a tomato sauce since it can be overpowering at times, and I wanted the flavors of these veggies to really shine.
Because the crust is pre-baked, you'll want to cook all of your vegetables ahead of time. I use a little cheat for the caramelized onions here. Usually, you would cook the onions over very low heat for about 45 minutes stirring every so often until the naturals sugars are brought out and the onions are soft. Here, I add a little honey to the pan and cook them over medium heat for about half the time to speed up the process.
There's quite a bit of cheese on this pizza, as it's in the crust, the sauce and on top. If you want to minimize your dairy, I'd suggest eliminating the Parmesan cheese from the pesto sauce and possibly reducing the amount of gruyere on top. I haven't made the crust without the cheese, so if you can handle dairy, I'd leave that in.
Shared with GFE Virtual GF Support Group
Danielle @ Fresh4Five
You take such beautiful photos! This pizza is spot on. I can’t wait to make it.
Against All Grain
This looks sooo delicious! I’m just starting out on the SCD diet, and your recipes are making the transition so much easier.
Made this tonight and it tasted wonderful! Love the sweet and savory and the texture from the nuts (I used walnuts since pine nuts are expensive.) Crust could have been a bit firmer, next time I might draw out excess water from cauliflower in a cheesecloth.
Could well drained, patted dry frozen riced cauliflower work in this recipe?
I personally haven’t tried it that way, but I don’t see why it wouldn’t!