And a big HAPPY BIRTHDAY to my beautiful mother! I honestly thank God every single day for that women. She’s my best friend. We’re one heart in two bodies. And I couldn’t be more grateful to have her as my mom. 🙂
OK – so enough sappy stuff.
I could not believe it when I went online this morning and saw that a bunch of kids were going back to school today!
I mean, seriously? Has the summer already come and gone, just like that? August is doin’ us dirty. For real.
Well, this recipe is sure to offer a ray of purple sunshine.
Because really, you can’t eat purple food and not feel happy — am I right?
Introducing: My Roasted Beet and Fennel Pesto Flatbread!
AKA – a delicious Cauliflower Crust Pizza!
Flatbreads are a standby for me. They’re so delicious, filling, easy to make, and seriously good eats!
And you did read that correctly: it’s made out of Cauliflower! Cauliflower and almond flour to be exact. 🙂
And this particular one is Grain and Gluten Free, Specific Carb Diet friendly, Paleo, and with a Vegan option!
Here’s What You Need: (Serves One)
1/3 cup almond flour
2 egg whites (Vegan option: 1 flax/chia egg)
1 cup cauliflower florets (riced in a food processor)
3 pinches of salt
1 beet, cut into 1/4 inch rounds
1 bulb of fennel, halved, and cut into wedges, and shaved on the mandolin
1 cup, packed fresh basil
1/4 cup pine nuts
juice 1/2 lemon
salt and pepper
3/4 cup green peas, microwaved for 2 minutes
2-3 Tbsp EVOO
fresh basil, chopped
2 Baking Sheets
Good Chef’s Knife (This is the one I use and love)
Pyrex measuring measuring cup
Medium sized mixing bowl
Tinfoil (I use nonstick and it is a game changer!)
Preheat oven to 400 degrees. Place your cauliflower florets in the food processor, and pulse until it resembles rice. Then, place the riced cauliflower in either paper towels, cheesecloth, or a clean kitchen tool, and wring out all the excess liquid. (This is a really important step!!)
Combine the riced cauliflower with the egg, almond flour and salt in a medium sized bowl. Line a baking sheet with parchment paper. (NOT wax paper!) Place your “dough” in the center of the parchment paper. Place another pice of parchment onto, and “smoosh” out the dough to about an 8 inch circle. Leave the top paper on, and bake as a “parchment sandwich” for about 30 – 35 minutes, until the edges turn golden brown.
Next, scrub and dry the beet, and slice it into 1/4 inch rounds. Place them in a single layer on a tinfoil- lined, olive oil-sprayed baking sheet. (I use non stick tinfoil and it is a game changer!) Spritz the beets with olive oil. Set aside.
Take the fennel bulb and remove the two outer layers. Cut in half. Reserve one half. With the other half, cut it into wedges, keeping the button intact, so the layers stay together in a wedge. Place the wedges in a single layer on the baking sheet with the beets. Spritz with olive oil. Bake for 20 minutes.
After 20 minutes, remove the fennel off the baking sheet and set aside. Flip the beets and return the baking sheet to the oven for an additional 10 minutes.
With the reserved 1/2 fennel bulb, carefully shave it on the mandolin slicer into paper-thin slices. These will be scattered raw, on the pizza.
Meanwhile, make the pesto by combining all the pesto ingredients in the food processor and blitz until smooth. You’ll need to scrape the sides several times.
To assemble, place a thin layer of the pesto sauce on the crust. Top with slices of the beets, the roasted fennel, and raw fennel, and garnish with basil and sunflower seeds.
Oh my goodness, this pizza was SO GOOD! Holy cow, what a treat. For those of you who are skeptical of a crust made out of cauliflower, I assure you, you do NOT taste the cauliflower at all. No kidding. I passed it around the table for my family to try, and they all couldn’t believe that there was cauliflower in it. Even my dad — and that’s saying something!
The textures were so great. The crust was chewy and ready, and a little crispy/crunchy on the edges. The creamy pesto, chewy beets and roasted fennel went perfectly with the crunchy sunflower seeds and raw fennel.
And the flavors were fabulous! The pesto was so bright and fresh, and the beets had a wonderful earthy sweetness to them that paired perfectly with the sweet and licorice-y fennel. There’s something magical about fennel when you roast it in the oven — its inherent sweetness comes out and caramelizes. SO GOOD! And the sunflower seeds gave it a nice nutty and salty *pop!*
Finally, it was a stunning dish with the bright green and deep purple. Simply beautiful.
Alright that’s all for tonight!
See ya tomorrow morning on the Podcast!
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