For the pizza dough please see my other pizza recipes under dinner ideas.
- 1 head of cauliflower-washed and chopped into small pieces
- 4-6 cups of water for boiling cauliflower
- 1/2 cup kale-teared
- 6 cloves of garlic
- 2 tbsp of unsalted butter
- 2 tbsp of olive oil
- 1 tbsp rosemary
- 1 tsp basil
- 1/4 tsp pink salt
- 1/4 tsp red pepper flakes
- 1 cup unsweetened coconut or almond milk
- 1/4 cup pepper jack cheese
- 1 tsp of hot sauce-optional
Directions: You will need a blender
Bring a pot of water (4-6 cups) to a boil. Add the small pieces of cauliflower to the water and boil for 6-7 minutes. Drain the cauliflower and let cool for ten minutes. Add the cauliflower to a blender and blend for 5-10 minutes until the cauliflower is completely pureed. Next add the cauliflower to a saucepan on medium heat. Add all of the remaining ingredients and mix well (approximately 10 minutes). Make sure you test taste your sauce-you may need to add a little more of some of the ingredients. Add the sauce to your pizza dough. Now it’s time to add your toppings to your pizza-follow the directions below “For Pizza”. You will have extra sauce leftover-you can store in a tight mason jar for up to 1-week.
- 1 cup butternut squash, chopped-baked in the oven for 70 minutes on 350 degrees
- 1/2 cup zucchini-thinly sliced
- 1 tsp rosemary
- 3/4 cup mozzarella
- 1 cup kale-teared
- 1/4 cup green onions-chopped
Directions: Preheat oven to 350 degrees
Once you have your pizza dough all set and ready to go in the pan, add the white cauliflower pizza sauce. Spread out evenly covering the entire pizza. Next add the mozzarella, followed by the zucchini, rosemary, and butternut squash. Cook for 25-minutes-once you have reached the 25 minute mark turn the oven to 450 degrees and cook for an additional 10-15 minutes until the pizza is nice and crispy. Once the cheese starts to brown a little, your pizza is ready. Now it’s time to add the kale and green onions. I wait to add the greens to help preserve some of the nutrients. Enjoy!