Original Italian Cali’flour Pizza Crust
2 c purple cauliflower 1” florets
½ purple onion, quartered
½ fresh thyme sprigs
½ c shredded mozzarella cheese
¼ c grated parmesan cheese
3 leeks (cleaned and trimmed into 1 ½ “ strips)
2 garlic cloves
½ t sea salt
1 T chopped roasted onion
2” Tumeric piece
On a stovetop in a saucepan, add leeks and enough water to cover. Bring to boil then reduce heat to simmer for 15 min or until tender. Drain. Place leeks and olive oil in food processor/blender and puree. Add garlic, salt, onion, and turmeric. Blend until smooth. Store in an airtight container for up to 1 week.
Preheat oven to 425. Toss cauliflower and onion with 1-2 T olive oil, salt and pepper. Roast on a baking sheet for 10-15 min or until caramelized on the edges. Remove from the oven.
Prepare Pizza Crust
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick baking sheet lined with parchment paper for 12-14 minutes. Remove from the oven and let rest a minimum of 10 minutes.
On prepared Cali’flour Pizza Crust, spread 2-3 T of leek sauce then sprinkle mozzarella and parmesan cheeses. Add cauliflower and onion, salt and pepper. Bake on high broil for 5 min or until cheese has melted. Remove from the oven. Let set, then serve and enjoy!