Kuchnia

Cauliflower Crust Pizza with Basil Tomato Sauce and Pine Nut “Cheese” Sauce

Serves 4

1 medium head cauliflower, broken into florets
1/2 cup pine nuts
2 cloves garlic, roughly chopped
4 fresh basil leaves, roughly chopped or 1 1/2 teaspoon dried basil
1/4 cup ground golden flax
1/3 cup hemp seeds
1 tablespoon lemon juice
1/2 cup sun-dried tomatoes, softened
1 teaspoon oregano
1/2 teaspoon Himalayan salt
1/2 teaspoon fresh ground pepper
1/4 cup nutritional yeast (optional)

1. Place half the cauliflower in the food processor. Pulse until finely chopped. Remove to bowl and set aside.
2. Process the remaining cauliflower in the food processor. Add the previously chopped cauliflower to the chopped cauliflower in the food processor.
3. Add pine nuts, garlic and basil. Pulse to combine.
4. Add flax and hemp seeds. Pulse to combine.
5. Add remaining ingredients, pulse to combine. You may have to stop and scrape down the sides.
6. On a non-stick dehydrator sheet, shape 1/2 cup mixture into 5 to 6-inch circles that are 1/4-inch thick.
7. Dehydrate at 145 for 30 minutes, then at 115 for 5 hours.
Alternatively if you don’t have a dehydrator (this is not raw):
Preheat oven to 350. Shape circles as in step 6 on parchment or a silpat sheet. Bake for 20 minutes. Flip and bake for another 10 minutes.
Tomato Sauce

2 medium tomatoes, chopped
1/2 cup sun-dried tomatoes, softened
1 teaspoon oregano
1 teaspoon maple syrup
pinch Himalayan salt
pinch fresh ground pepper

1. Place all ingredients in a high-speed blender and blend until smooth.

Pine Nut “Cheese” Spread

1 cup pine nuts
1/4 cup nutritional yeast
1 clove garlic
1 tablespoon light miso
1/2 lemon, juice from
pinch himalayan salt and pepper

1. Place all ingredients in food processor and blend. Be careful not to over blend or you will get a nut-butter consistency.

Assembly

1 sweet onion, thinly sliced
nama shoyu or braggs liquid aminos
2 tomatoes, sliced
fresh basil leaves

1. Toss sliced onions with nama shoyu, braggs aminos or soy sauce alternative of choice.

2. Place onions on dehydrator screen with tomato slices. Dehydrate for 2 hours. I do this while the crust is dehydrating. You want these wilted but not super dry.

3. Spread a layer of pine nut “cheese” spread, then a layer of tomato sauce onto the crusts. Top with basil leaves, tomatoes and onions.