If one of your goals is to eat fewer carbs, then we have the recipe for you! This Artichoke Pesto and Chorizo Cauliflower Pizza has it all. It has great flavour and texture. You can still enjoy your favourite foods and eat fewer carbs and meat. A cauliflower crust has a taste and texture that is pretty close to the real thing. Just remember to get as much moisture out of the riced cauliflower as possible. If you want to save a little time, you can buy pre-made cauliflower shells.
Serving: 2 pizzas
Prep time: 10 minutes
Bake time: 30 minutes
Total time: 40 minutes
1/2 pkg. 1 cup (250 mL) Yves Chorizo Ground Round
1 ball fresh buffalo mozzarella, torn and divided
½ cup (125 mL) pitted kalamata olives, divided
1 tsp. (5 mL) chili flakes
2 tbsp. (30 mL) olive oil
1 cup (250 mL) baby arugula, divided
Micro Arugula for garnish
4 cups (1 L) riced cauliflower *see tip
½ cup (125 mL) chickpea flour
2 eggs** see tip
¾ cup (180 mL) grated asiago cheese
Salt and pepper to taste
1 can (380 mL) unmarinated artichoke hearts, strained from liquid
1 clove of garlic
1 cup (250 mL) torn basil leaves, plus extra for garnish
2 tbsp. (30 mL) olive oil
1 tbsp. (15 mL) lemon juice
1 tbsp. (15 mL) lemon zest
Salt to taste
Preheat oven to 450°F. Arrange racks evenly in the oven. Line two baking trays with parchment paper; set aside.
In a large mixing bowl combine cauliflower rice, chickpea flour, eggs, asiago cheese, salt and pepper. Divide cauliflower mixture between both baking trays and spread into two 10-inch round disks. Bake for 10 minutes then rotate trays from top to bottom and bake for another 10 minutes. Until edges are lightly browned.
In a small bowl stir together chili flakes and 2 tbsp. of olive oil; set aside.
Artichoke Pesto: In a food processor combine artichokes, garlic, basil, olive oil, lemon juice, lemon zest and salt. Pulse into a chunky pesto.
In a medium sauté pan over medium heat, add olive oil, ground round, garlic and hoisin sauce, cook for 5 minutes until warmed through. Remove from heat; stir in Tamari soy sauce and lime juice.
Remove cauliflower crusts from oven. Divide and spread artichoke pesto over cauliflower crusts. Divide and dollop the ground chorizo across the top of the pesto. Sprinkle each pizza with torn mozzarella pieces and olives. Return pizza’s to oven and bake for another 15 minutes, rotating halfway through.
Before serving sprinkle arugula over each pizza, drizzle with chili oil and garnish with micro arugula and torn basil leaves. Slice and enjoy.
*If using frozen cauliflower rice, thaw completely and squeeze excess liquid before mixing with other ingredients. This will help keep your crust crisp.
**For an equivalent modification of 2 eggs, use 2 tbsp ground flax seed and 6 tbsp water.
Tip: To make this recipe vegan, replace cheese with vegan cheese and use the egg modification above.