Any cleanse menu that makes room for pizza is my kinda cleanse.
This recipe leverages the genius invention of a store-bought cauliflower crust and transforms it into a pizza that’s so delicious, you could probably down the whole thing.
But that wouldn’t be very cleanse-like, now would it? We won’t tell.
There are several things about this recipe that make me happy:
1. The pesto. Traditional pesto has always felt a little intimidating to me. With this recipe, you literally just throw all the ingredients into the blender and turn it on. And you can use whatever soft green herbs you have on hand for delicious results.
2. The tomatoes. It’s amazing what happens to tomatoes when you slice them, mix them with fresh garlic, and let them sit for a few minutes. The garlic flavor seeps into the tomatoes, making them mouthwateringly amazing.
3. The speed. A cauliflower pizza crust only needs to cook for 8-10 minutes and you aren’t waiting for the goat cheese to melt, so this entire recipe takes about 15 minutes start-to-finish.
The beauty of a cauliflower crust is that it’s a gluten-free, low-carb vessel for all those pizza-like flavors. Sure, it doesn’t taste exactly like a traditional pizza crust, but when you’re trying to eat clean, it sends those same satisfying signals to your tastebuds. Scroll on for the recipe to this Cauliflower Crust Pizza With Pesto And Goat Cheese, and let us know if you make it as part of your #CSCleanse week!
For the "Any Herb Pesto":
- 2 cups flat leaf parsley (or mint, or cilantro)
- 1/2 cup basil
- 2 garlic cloves
- 2 tablespoons pumpkin or sunflower seeds
- 1/2 almonds, toasted
- juice of one lemon
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil (or a little more)
For the pizza:
- 1 premade cauliflower crust
- 1 cup cherry tomatoes, halved
- 1 cup goat cheese, crumbled
- 2 cups arugula
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Preheat oven to 425 degrees. Remove pizza crust from packaging and place on a baking sheet lined with parchment paper.
- Place all pesto ingredients into the blender and mix until you have a creamy consistency, adding a little more olive oil (or hot water) if needed to thin it down.
- Using a large spoon, spread a layer of pesto on the crust leaving about an inch from the edge of the crust.
- Add cherry tomatoes on top of the pesto and then sprinkle goat cheese on top.
- Place in oven and cook for 8-10 minutes or until the crust is golden on the edges. If you want the goat cheese to get a little browned, you can turn on the broiler after the 8-10 minutes, just keep an eye on it, so it doesn't burn the crust.
- While the pizza is cooking, mix together the balsamic vinegar and honey. Set aside.
- Remove pizza from oven, top with arugula and drizzle with the balsamic mixture. Season with flaky salt, slice, and enjoy!