For once in my life, I finally feel like I am getting ahead.
Take this post, for instance: I wasn’t rushing around last minute to get it done, but carefully constructed it well in advance. Took the photos in a calm and mindful manner. I don’t want to jinx myself, but I feel like I’m getting better at life.
I’m prepared in school. I prepped food in the fridge. Get this: even my laundry is done.
Or maybe I’m just having an off week.
An off week. That mean’s it’s the perfect time to post this pizza: because it’s actually an off pizza. It’s an unpizza-pizza. It’s everything a pizza is not.
You might even say it’s healthy.
Asparagus Pizza on Cauliflower Crust
Vegan, Dairy Free, Gluten Free, Egg Free
This recipe is great for vegans and perfect for my low-carb friends. It’s really dense, sweet, and salty.
Lets get this recipe going!
For the Cauliflower Crust, I borrowed this recipe from Detoxinista. The almond meal was perfect for soaking up the excess liquid from the cauliflower. My non vegan friends can use eggs instead of flax or chia seeds if they so please!
1 pound cauliflower florets (fresh or frozen)
3 tablespoons ground chia or flax seeds, divided
6 tablespoons water
1/2 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Put cauliflower in food processor until the texture is fine. Mix with almond meal, salt, garlic powder, and oregano. Make chia/flax eggs by mixing 2 tablespoons ground seeds and six tablespoons of water.
Mix all remaining ingredients, and flax eggs when they thicken.
As did the recipe creator I made the crust about 1/4 an inch thick. Bake at 400 for 30 minutes.As recommended I used an additional piece of parchment paper to flip the pizza crust over and baked it for another 15 minutes.
I know the Detoxinista recipe calls to cook the cauliflower first, admittedly I just didn’t have the patience. It still turned out awesome! Please note that the crust is not particularly firm.
Next up: the toppings.
Creamy Garlic Cashew Sauce
- 1 cup cashews, soaked
- 2 heads of garlic, roasted
- 2 tsp nutritional yeast
- 1 tsp Himalayan salt
- 2 tbsp nut milk
- 2 basil leaves
Directions: Blend all ingredients in a food processor until smooth.
Put this on everything.
Okay, okay: add on top of the pizza. Finish with asparagus spears, salt, and pepper.
Put the pizza back in the oven at 375 for about 20-25 minutes.
Another Friday down, another pizza gone!
Asparagus has tons of fiber, and is also a great source of copper, which is important for energy production. The cashew sauce is not only full of protein, but also provides a good dose of magnesium. Magnesium is really important in helping your muscles relax. The cauliflower is a great source of vitamin C, which is a great anti-inflammatory and antioxidant.
I already have next week’s idea on the go, but if there is anything you guys would like to see I am open to suggestions!
Thanks for stopping by!