Recipe! Cauliflower Pizza w/ Shaved Asparagus + Baby Portabella Shrooms
Cauliflower Pizza w/ Shaved Asparagus + Baby Portabella Shrooms
Yields 2 individual round pizzas, or one 11x17 inch rectangular pizza
FOR THE CRUST
- 1 medium cauliflower, trim and cut into small florets
- 1/4 cup chickpea flour
- 3 TBSP flaxmeal
- 1 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/8 tsp black pepper
- 1 TBSP organic miso paste
- 1/2 bunch asparagus
- 1 cup baby portabella mushrooms, sliced
- 1 TBSP extra virgin olive oil
- himalayan salt + pepper to taste
FOR THE ALFREDO SAUCE
- 1 cup raw cashews, soaked in hot water at least 1 hour or room temp water overnight
- 1/2 cup vegetable stock
- 2 cloves garlic, minced
- 2 tsp extra virgin olive oil
- 2 TBSP organic miso paste
Preheat the oven to 350 F. In a medium pot, place a steamer and fill water up to the steamer, then bring it to a boil. Place cauliflower florets in steamer and steam for 10 minutes. Set aside and let cool. Cauliflower can be steamed in batches if needed. Place cooled cauliflower in a food processor and pulse a few times. Add chickpea flour, flaxmeal, garlic powder, turmeric powder, miso and black pepper. Process until ingredients are combined. Press dough into desired shape on a parchment lined baking sheet. Bake in the 350 F oven for 20-25 minutes. Crust should have a dry surface.
In a blender, add soaked cashews and vegetable stock, and blend until very smooth. Heat 2 TBSP of olive oil in a sauté pan and add garlic. Cook for two minutes. Pour cashew mixture into pan and cook until it thickens in a cream-like consistency. To shave asparagus: Use bottom of asparagus as a handle. Run peeler along the asparagus and make asparagus shaves (long slices).
Mix asparagus with 1 TBSP of olive oil and season with himalayan salt and pepper. Switch oven to broiler with medium-high heat. Spread cashew sauce on cauliflower crust. Lightly press sliced mushrooms onto cashew sauce. Spread asparagus loosely on top. Broil the finish product in the oven for 5-8 minutes until asparagus turns golden. A slight burn is acceptable! If you don't have a broiler, bake in the oven at 400 F for 5-8 minutes instead.