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Printed Book:

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Cauliflower Crust Pizza with Homemade Pesto

Soak cashews in a bowl of water overnight. Drain cashews and blend them in a blender with the remaining pesto ingredients until mostly smooth. Transfer the pesto to a bowl. Preheat the oven to 325 degrees F. Line a baking tray with parchment paper greased with coconut oil. Add cauliflower to a food processor and blitz until texture resembles small rice. Steam the cauliflower for 3-4 minutes, until al dente. Squeeze out excess water using a tea towel. Mix cauliflower, egg, seasonings, flour and yeast together in a bowl. Transfer mixture to a baking tray and press into an even layer 1/4-inch thick. Bake for30 minutes, then let cool for 5 minutes. Spread a layer of pesto over the crust. Top with vegetables of your choice. Bake for another 15 minutes and serve

Ingredients:

1)

cashew nuts : 1 cup

2)

juice and zest from lemon : 1

3)

garlic clove, chopped : 1

4)

handful fresh basil and parsley : 1

5)

sea salt : 0.25 teaspoon

6)

black pepper : 0.25 teaspoon

7)

olive oil : 3 tablespoon

8)

cauliflower florets : 4.5 cup

9)

egg: 1

10)

sea salt : 0.25 teaspoon

11)

pepper: 0.25 teaspoon

12)

italian seasoning : 2 teaspoon

13)

gluten-free flour : 1 tablespoon

14)

nutritional yeast flakes : 1 teaspoon

15)

coconut oil, for greasing : 2 teaspoon

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