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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
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juice and zest from lemon : 1
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garlic clove, chopped : 1
4)
handful fresh basil and parsley : 1
5)
sea salt : 0.25 teaspoon
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black pepper : 0.25 teaspoon
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olive oil : 3 tablespoon
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cauliflower florets : 4.5 cup
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egg: 1
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sea salt : 0.25 teaspoon
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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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