Ingredients

Units Scale

1 medium head cauliflower, cut into florets (4 1/2 cups packed; 18 ounces)
1/2 cup chickpea flour
1 large clove garlic, minced
1 teaspoon sea salt, divided
2 tablespoons extra-virgin olive oil, divided
2 large eggs, lightly beaten
1 tablespoon white balsamic vinegar
1 1/2 cups packed fresh baby arugula or baby kale (1 1/2 ounces)
1/2 Bosc pear, cored and finely diced
1/2 cup crumbled Gorgonzola cheese
1/4 cup walnuts, pan-toasted, chopped
1/4 teaspoon freshly ground black pepper
1 recipe Beet “Pesto” (see recipe below)

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Instructions

Preheat the oven to 400° F. Add the cauliflower florets to a food processor in 2 batches, cover, and pulse until cauliflower “rice” forms.
Transfer the cauliflower “rice” to a medium microwave-safe bowl. Microwave on high until cooked through yet still firm, about 4 minutes. Set aside to cool for at least 20 minutes.
Add the chickpea flour, garlic, 3/4 teaspoon of the salt, and 1 tablespoon of the olive oil to the cooled cauliflower “rice” and stir to evenly combine. Add the eggs and stir until well combined.
Divide the cauliflower “dough” into 4 equal portions. Using a spatula, form into 6-inch pancake-like rounds on unbleached parchment paper-lined baking sheet(s). Bake until cooked through and golden brown, about 40 minutes. Let cool on the baking sheet(s) on racks for at least 30 minutes.
In a large bowl, whisk together the vinegar with the remaining 1 tablespoon oil. Add the arugula, pear, Gorgonzola cheese, walnuts, pepper, and remaining 1/4 teaspoon of the salt and toss to coat.
Once the crust has cooled, spread 1/4 rounded cup of beet “pesto” onto each pizza crust. Top with the salad. Enjoy with a fork and knife.

Notes

Per pizza: 470 calories, 37g total fat, 8g saturated fat, 0g trans fat, 115mg cholesterol, 830mg sodium, 25g total carbohydrate, 7g dietary fiber, 9g sugars, 17g protein

NOTE: This entrée recipe can also be made into an appetizer version of 12 to 16 small pizza rounds.

BEET “PESTO”: 1 1/4 cups cooked sliced beets, such as Love Beets (8 ounces) ~ 1/3 cup walnuts, pan-toasted ~ Juice and zest of 1/2 lemon (1 1/2 tablespoons juice) ~ 3 large cloves garlic, chopped ~ 1/2 teaspoon sea salt ~ 1/2 teaspoon freshly ground black pepper ~ 3 tablespoons extra-virgin olive oil

Add the beets, walnuts, lemon juice and zest, garlic, salt, and pepper to a food processor. Pulse until well combined. Pour in the olive oil and continue to pulse until a paste-like texture forms. Chill until ready to serve. Makes 1 1/4 cups.

Nutrition

Serving Size: 1 pizza