let’s be honest – there aren’t too many things in this world that are much better than pizza. Warm, cold, deep dish, thin crust, in whatever form you may choose, there’s really no disputing that pizza is an all-time favorite. So, what if pizza somehow magically became healthy? Or, at the very least, mostly healthy? Boom. Done.
A combination of a couple different recipes that were floating around the world wide web, plus the contents of a very weirdly-stocked refrigerator, led me to this wonderful, somewhat Mediterranean, pizza. Gluten free, extremely light and pure on the ingredients list, and also, you know, absolutely delicious. The ideal meal for these beautiful end-of-summer evenings.
for the crust:
a head of cauliflower
1 cup of almond flour
1 tbsp thyme
a sprinkling of freshly ground salt and pepper
for the toppings:
1/2 of a large eggplant
1 can of chickpeas
2 fresh tomatoes (or canned tomato paste)
a large handful of kale
2 cloves of garlic
in a food processor, mix together the cauliflower, eggs, and almond flour. When fully processed, spread the mixture evenly over a pizza pan lightly coated in olive oil. Top with a tiny bit of salt, pepper, and a smattering of thyme. Heat the oven to 400 degrees, and let the crust bake for 20 minutes, or until lightly golden. While the crust is baking, wash the tomatoes thoroughly and blend them in a blender or food processor with a pinch of sea salt and olive oil, and then prepare the rest of the toppings (chop the eggplant, grate the garlic, and wash the chickpeas). Once the crust is finished, take it out of the oven, spread the sauce out evenly with a spoon, and start tossin’ on toppings, sprinkling the garlic on last. Put it back in the oven, and let it bake for 5-10 more minutes, or until your kitchen smells like absolute heaven. Let cool, and then devour. In the rare event that a small bit remains, it stores really well in the fridge for at least a day (it hasn’t lasted in mine any longer than that, but I assume it would be okay for a couple!)