Ingredients

The following ingredients have 8 Servings
  • 4 1/2 cups (18 oz) cauliflower, cut into florets
  • 1/2 cup chickpea flour
  • 1 large clove garlic, crushed
  • 1 pinch of salt
  • 1 Tablespoon extra-virgin olive oil
  • 2 large eggs
  • Recipe below the instructions
  • 1/2 cup (75g) walnuts
  • 5 oz (150g) feta cheese, diced
  • Arugula (or spinach)
  • 1 Tablespoon olive oil

Instruction

  • Preheat the oven to 400°F (200°C) and line 2 baking trays with parchment paper.
  • Put the cauliflower florets into a food processor in 2 batches, and pulse until cauliflower “rice” forms.
  • Transfer the cauliflower “rice” into a medium-sized bowl, and place in the microwave on high, about 3-4 minutes. Set aside and cool.
  • Add the chickpea flour, crushed garlic, salt and one tablespoon of olive oil. Add the eggs and stir until well combined.
  • Spread half of the dough onto the baking sheet with a spatula, and form a large circle. Repeat with the other half and the second baking sheet.
  • Bake until cooked through and golden-brown, about 30-40 minutes depending on the oven. Transfer carefully the baking sheets with the cauliflower crust on a rack and let cool.
  • In the meantime, prepare the roasted beet pesto.
  • Toast the walnuts with one tablespoon of oil in a frying pan, until golden brown.
  • Spread the beet pesto onto each pizza crust, top with feta cheese, and bake for 10 more minutes (cover with foil to prevent the sides from burning).
  • Top with toasted walnuts and arugula, and drizzle some extra olive oil.