When I call this pizza an obsession, I am not kidding. In our house, we are eating this at least once a week. And not only that, but I make two at a time! It’s meat & cheese free, loaded with veggies, and honestly such a delicious flavor bomb.
I was inspired to make this combo when Thomas and I were eating at our favorite Scandinavian food court in Grand Central Station, here in NYC. They had this cauliflower flatbread with a carrot salsa on top. It was so tasty and satisfying that I immediately knew I wanted to try my own version! I got it right on the first try, and ever since, it’s a major staple!
Now this goes without saying, but like most of my recipes, this is easy breezy! And on top of that, I use my favorite pre-made pizza dough, which totally cuts on time. At my grocery store, there is small food court where they sell pizza, and I simply ask the guy for a large pizza dough. It runs me $3.00, and it’s super fresh and delicious. And believe, I’ve asked what the ingredients are and it’s just flour, water, yeast and salt! So grab your fave pre-made dough, or if you have a recipe you like for dough, use that!
The base of the pizza is pesto as opposed to tomato sauce. And not just any pesto, it’s basil/sunflower seed pesto, and it’s legit!! This pesto has become a staple for so much more than just this pizza. It’s great on pasta, over roasted potatoes, or diluted and used as a salad dressing! You’re gonna love. And since it’s completely dairy & nut free, it’s safe for most everyone, and allergy friendly.
On top of the pesto goes thin sliced raw cauliflower. It cooks perfectly in the oven and the edges get nice & toasty. After coming out of the oven, the pizza is topped with vinaigrette soaked grated carrots and thin sliced red onion. The carrots are tangy & salty, and the onion just gives that little extra bite. There is no lack of flave on this pie!
I’m gonna add that if you don’t want to make pesto or vinaigrette from scratch, go ahead and use your favorite store bought!
3 Cups fresh basil
1/3 cup raw (or roasted UNSALTED) sunflower seeds
2 large cloves of garlic
juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp salt
Cauliflower: 1/3-1/2 head, sliced thinly
Carrot: 1 extra large carrot (or about 1 1/2 cups grated)
2 tsp Dijon
2 tsp lemon juice (apple cider vinegar could work too)
2 tsp olive oil
pinch garlic powder (optional)
salt, to taste. (I like mine salty!)
Red Onion: 1/4 or less, sliced as thin as possible.
Your favorited pizza dough.
Preheat oven according to pizza dough directions (I bake mine at 450).
In a small food processor, combine pesto ingredients until you’ve reached your desired consistency and there are no whole bits intact. Can be made ahead of time if stored in an airtight container, in the fridge.
Slice cauliflower as thin as you can. It’s ok if it doesn’t hold completely together.
In a bowl, whisk vinaigrette ingredients together (using a fork is fine). Add grated carrot and toss in the dressing & set aside.
Slice red onions as thin as you can. A little goes a long way!
Coat a baking sheet with olive oil, and place your dough on it. Slather pesto all over dough, almost reaching the edges. Top with cauliflower. Bake according to dough directions or about 10 minutes until edges begin to brown. Remove pizza from oven and distribute carrots over the top, then sprinkle with red onion. Voila!