PRANA - Healthy Snacks, Organic Foods & Natural Products

Cauliflower pizza with cashew ricotta, olives and arugula

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CAULIFLOWER
PIZZA WITH
CASHEW
RICOTTA, OLIVES
AND ARUGULA
PREPARATION TIME: 30
MINUTES
COOKING TIME: 30 MINUTES
SERVINGS: 6 MINI-PIZZAS OR
1 LARGE PIZZA
Cashew ricotta is our new favourite vegan cheese, and it’s even better on a pizza! It
makes a great lling for lasagna and cannelloni, as well as a delicious spread. And
it’ll keep for up to 10 days in the refrigerator. The crust made from cauliower
makes it a tasty and healthy choice. It’s an excellent alternative to classic pizza
crust, and, as a bonus, it’s gluten-free. This cruciferous vegetable has been gaining
in popularity over the past few years, appearing in recipes like roasted Tex-Mex
cauliower, cauliower tabbouleh (its colour and texture makes it a suitable
substitute for certain grains), General Tao cauliower and, of course, cauliower
pizza! You’ll be surprised by the great texture of the crust – its crunchy edge and
chewy centre are similar to traditional pizza crust. And its light taste really lets the
avours of your toppings shine. The recipe is easy – all you need to do is pulse the
cauliower in the food processor until it’s broken down to a crumble, then blanch it
for a few minutes (the PRANA nut milk bag comes in very handy for this step). The
1/4/2019 Cauliflower pizza with cashew ricotta, olives and arugula | PRANA
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lengthiest part of making this recipe is drying the cauliower out so that the crust
gets nice and crispy. As for the rest, it’s child play!
INGREDIENTS
Cauliower pizza crust
1 head cauliower
(675 g or about 3 cups
once it’s broken up)
3 tbsp PRANA organic
ground black chia
seeds
6 tbsp water
1/2 cup PRANA
organic raw European
almonds, reduced to a
powder
2 tbsp nutritional yeast
1/2 tsp sea salt
1/2 tsp dried herbs
Toppings:
1 cup tomato sauce
12 cherry tomatoes,
halved
1/2 cup green, black or
Kalamata olives
3/4 cup arugula
1 drizzle olive oil
PREPARATION
Cauliower pizza crust
1. Preheat the oven to 400°F (205°C) and line a
round or rectangular baking sheet with
parchment paper.
2. In a bowl, mix the ground chia and the water to
form a gel. Set aside.
3. Coarsely chop the cauliower and put into the
bowl of a food processor. Pulse until the
cauliower is ground down to the size of
semolina. Transfer to a bowl and cook for 3
minutes in the microwave or put the cauliower
in a PRANA nut milk bag, and place in a pot of
boiling water for 5 minutes. Transfer the bag to
a sieve and run under cold water to stop the
cooking. Press the bag to remove excess water.
4. In a large bowl, mix all the crust ingredients
together to form a large ball of dough.
5. Roll the dough on the prepared baking sheet
and place in preheated oven for 30 minutes.
While the dough is baking, prepare the cashew
ricotta.
6. Remove from the oven and carefully ip the
crust using a spatula.
7. Spread with the tomato sauce, and sprinkle
with the cherry tomatoes, olives and spoonfuls
of cashew ricotta.
1/4/2019 Cauliflower pizza with cashew ricotta, olives and arugula | PRANA
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