Cauliflower Alfredo and Spinach Pizza

Servings: 8

For the Alfredo:
1 head of cauliflower, cut into bite size florets
1/2 cup water
1/2 teaspoon salt
2 tablespoons olive oil
1 cup plain unsweetened nondairy milk
1/2 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoon fresh basil, chopped
4 tablespoons nutritional yeast (adds “cheesy” flavor)
juice of 1 lemon
1 tablespoon oat flour salt and pepper to taste
For the Pizza:
1 head of cauliflower, cut into bite size florets
2 tablespoons of olive oil
6 garlic cloves, sliced
3 generous handfuls of spinach salt, pepper, and oregano
1 Blooming Oven Cauli-Crust

Step by Step Instructions

Step 1

To prepare the alfredo sauce, add the water and salt to a medium sauce pan and bring to a boil, add the cauliflower and cook for about 5 minutes or until soft. Drain, transfer to blender and briefly set aside to cool.

Step 2

To the blender with the cooked cauliflower add the oil, milk, onion, garlic, basil, nutritional yeast, lemon juice, oat flour, salt and pepper. Blend into a smooth puree. Taste, adjust seasonings, and set aside.

Step 3

Heat a large frying pan over medium heat, add one tablespoon of oil, once the oil is warm add the garlic. Lightly sauté until fragrant then add the spinach and a pinch of salt. Cook with stirring until the spinach is wilted. Remove from heat and transfer to a bowl.

Step 4

Preheat oven to 500 degrees. Remove entire packaging from pizza and evenly spread about 2-3 tablespoons of the cauliflower sauce on top. Add the cooked spinach (try to gently squeeze out any excess liquid first), finish with a drizzle of oil, sprinkle of salt, pepper, and oregano.

Step 5

Place pizza directly on the oven rack in the center of the oven. You may want to place a baking sheet on the rack below to catch any drops. Cook for about 10 minutes or until the edges are golden brown.

Step 6

Carefully remove from oven and allow to cool for about 5 minutes before serving.

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