Cauliflower crust pizza is back…with an almighty bang!!!
It’s been way too long since I made a cauliflower crust; I’d forgotten how amazing they are. I switched the quantities up a little and used a chia egg as opposed to flax and the result was awesome. A thin base, crisp around the edges, incredibly flavourful and ripe for piling a variety of mighty toppings on!
Roasted butternut, lightly baked kale and caramalised onions. Sweet and savoury, popping with bright fresh cranberry sauce goodness (or make use of any Thanksgiving leftovers!)!
A creamy layer of cashew cream/cheese in the middle. Pureeing cashews prior to my Cuisinart purchase was incredibly time consuming and a my efforts were futile…I could never quite rid it of the granular texture.
Now it’s a breeze and I’ve been making use of it at every given opportunity – you can expect another couple of cashew cream recipes next week…think cheesecake and “butter cream” icing…not together, that might be a bit much!
I had planned/half intended to safe half for the following days dinner, serving it up with roasted kabocha squash as you do (never enough pumpkin in my life) but ended up finishing it in one sitting. The base is deliciously light yet perfectly satisfying.
It slices up beautifully, if a little top heavy when it comes to lifting, I managed to devour it without a single piece of cutlery with relative ease…who am I kidding it was a cinch! A little finger licking between slices but only so I could scroll down through bloglovin!
If you’re not too busy shopping today (super jealous of Black Friday!) then you definitely to whip yourself up this as a post Thanksgiving treat! Load it with whatever leftover veggies you have knocking about. The only must haves are the cranberry sauce and cashew cream!
Any mega saving shopping plans for today?
Favourite alternative use for cranberry sauce?
Butternut Cashew Cream Cranberry Pizza
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake entree gluten-free grain free vegan vegetarian caramalised onion cashew cheese cashew cream chickpea flour
Ingredients (Serves 1 – 2)
- 1.5 cups (1/2 a small head of cauliflower) blitzed to form coarse “rice”
- 1 tbsp ground chia seed + 4 tbsp water
- 40g (1/3 cup) chickpea flour
- 1/2 tsp gluten free baking powder
- 1/4 tsp sea salt
- Pinch or two of black pepper
- 1-2 tbsp nutritional yeast – optional
- 1/2 cup (60g) cashews soaked for 4 -12 hours
- 30ml (2 tbsp / 1/8 cup) water
- 1 tsp lemon juice
- Salt and Pepper to taste if desiredr
- 1 small onion finely chopped
- 1 tsp maple syrup
- 2-3 tbsp water
- 2 handful of kale leaves roughly torn
- 1 cup diced roasted butternut squash
- 4-5 tbsp cranberry sauce
- Fresh thyme to garnish
Preheat oven to 180C (350F).
Mix together ground chia seed and water and set to one side for 5 minutes.
Mix together ground cauliflower, chickpea flour and seasoning along with nutritional yeast if using. Stir in chia egg, until the whole mix comes together in a loose “dough”.
Place on a non stick or baking parchment lined tray. Bring in to a pall and press down to flatten; spread it out to form an even 8-9 inch circle, shaping and packing it back in tightly using your hands as you go.
Bake in the preheated oven for 20 minutes.
Place onions in a non stick pan and saute to brown for 3 – 5 minutes. Reduce heat, add in a drop of water to deglaze the pan. Stir onions, and allow to cook for a further 15 -20 minutes, deglazing the pan and stirring every so often. Add in maple syrup for the final few minutes of cooking!
Blend together all ingredients until perfectly smooth in your food processor.
Once the pizza base is done, spread cashew cream over the top followed by caramalised onions, roasted squash, and cranberry sauce in dollops. Return to the oven for 5 minutes. Remove and place torn kale on top and return to the oven for 3 minutes; kale will be just starting to crisp. Sprinkle with fresh thyme to serve!