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Roasted Purple Cauliflower and Leek Pizza

Ingredients

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
Olive oil
Sea salt

    Sauce:

    3 leeks (cleaned and trimmed into 1 ½ “ strips)
    2 garlic cloves
    ½ t sea salt
    1 T chopped roasted onion
    2” Tumeric piece

      Roasted Purple Cauliflower and Leek Pizza

      Prepare Sauce

      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.

      Prepare Toppings

      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.

      Assemble Pizza

      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!

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