Are you practically turning orange from the amount of carrots, squash, and sweet potatoes you’ve eaten over this long, long winter slash slow start to spring? Or does the sight of a gourd just make you bored? Well, get ready for slap of color and bite of freshness because SPRING is here!
We’ve been enjoying some beautiful weather in NYC, of course punctuated with some April showers, but I think spring has finally graced us with her presence. And while the rising temperatures are nice I’m way more excited for the arrival of green goodies at the farmers market! Just this past weekend I even spotted ramps- RAMPS, PEOPLE! I contained my excitement and decided to wait until
next week (I made it until Wednesday) to grab those garlicy greens because I already had a date in my kitchen with some asparagus, peas, and cauliflower. Which brings me to my new recipe,
Spring Vegetable Pizza with a Gluten-Free Cauliflower Crust
I was a click away from attending a food event whereby attendees walked away with their own pre-made cauliflower pizza crust, but I decided to take a stab at it myself first. I took inspiration from Chocolate Covered Katie for my crust, but rather than keep it vegan with flax or chia seed I used an egg to bind everything together.
The crust turned out pretty good! I think I could have given the florets another round in the food processor because I was left with some identifiable cauliflower pieces, but it still held together well. If you’re trying to moderate your carbohydrate consumption, following a gluten-free diet (which I only advise if you have diagnosed Celiac disease or truly have a gluten intolerance), or just looking to increase your veggie intake this crust is a fun twist on a classic ‘zza. The only thing that made this pizza better was the bright green veggies toppings, mixed with a tangy, creamy feta spread.
Serve it up for lunch or dinner, or even topped with an egg for breakfast!
Spring Vegetable Pizza
- 1/2 medium head of cauliflower (about 4 cups of florets)
- 1 egg
- 1/4 cup water
- 1/3 cup almond or oat flour
- 1 tsp dried oregano, 1/4 tsp garlic powder, 1/2 tsp salt
- 1 cup crumbled feta
- 3 tbsp whipped cream cheese
- 1 tsp olive oil
- Handful of asparagus spears, cut into 1-inch pieces and sliced down the mmiddle lengthwise
- 1/2 cup green peas
- Preheat oven to 450 degrees. Line a baking sheet or pizza paddle with parchment. Chop cauliflower into florets, then steam until fall-apart soft. Drain fully, then transfer to a blender and chop until no large chunks remain. Once cauliflower is cool, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible- the drier the better. Place the squeezed-out cauliflower into a bowl and stir in the beaten egg, oat flour, oregano, garlic, and salt.
- Form into a ball, and place on top of the parchment paper. Pat into a circle to spread the circle to about 1/4 inch thick. Bake crust on a pizza stone for 25 minutes, or until lightly browned with crispy edges.
- While crust is baking prepare your toppings. For the cheese spread, blend together feta, softened cream cheese, and olive oil so you have an easily spreadable mixture (heat for a few seconds in the microwave if necessary). Set aside while you turn to the vegetables. I lightly steamed my asparagus and peas, making sure not to overcook and preserve their bright green color.
- Once the crust is finished baking, remove and add toppings. Return to the oven for another 8 minutes of baking. Remove and let cool slightly before slicing.