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Broccoli Pesto Pizza with Macadamia Cauliflower Ricotta (Vegan & Gluten Free)

February 28, 2016 / Niki / No Comments

Pizza time again! I made this delicious super green pizza the other night, happily topped with some new pesto and vegan cheese recipes I’m trying out.

You probably know that I’m a bit of a pizza fan, right? You can add no end of toppings to my basic buckwheat base;  tomato sauce, hummus, pesto’s etc but I thought I’d adapt the recipe slightly and add in some extra healthy goodies. I decided to add some chia and ground flax to the base for extra protein and healthy fats – the pizza base turned out great so I’ll be I’ll be keeping my new additions.  865

I’m really excited about my new pesto and macadamia and cauliflower ricotta recipes!

Firstly the pesto, I love brocoli but I hadn’t thought of adding it to my pesto before so this is a spinachy, brocoli walnut combo and it’s yummy. You could also use this stirred into pasta or rice or as a toast topping. Very healthy too as the spinach and broccoli are packed full of vitamins and minerals. 

I would love to know what you think of my Macadamia and cauliflower ricotta. It’s lighter than standard nut cheese because of the cauliflower and has a more airy texture.. I’ve been smearing it on rye bread since I made it. Again I’ve mixed it up and added some sunflower seeds to the mix for greater nutritional value.

All in all a super healthy pizza but it also tastes delicious which is what it’s all about. I don’t know about you but I truly believe that real healthy food is the most delicious and you know it’s nourishing you inside and out.

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I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  2-4 servings
  30 minutes preparation time
  15 minutes cook time

Ingredients

  • Macadamia and cauliflower ricotta
  • 1/2 cup soaked cashews/macadamia
  • 1/2 cup sunflower seeds
  • 1/2 cup ground almonds
  • 3 tbsp nutritional yeast
  • 1 tsp pink Himalayan salt
  • Black pepper
  • 3/4 cup water
  • 2 tbsp smoked garlic powder or 2 cloves garlic
  • 1 small head cauliflower chopped up
  • Raw broccoli and spinach pesto;
  • 1 small head broccoli broken up
  • Handful organic spinach
  • 2 cloves garlic
  • 1 tsp Himalayan Salt
  • Black pepper
  • Juice 1/2 lemon
  • 1/2 cup organic walnuts
  • 1/4 cup olive oil
  • 2 tbsp water
  • Buckwheat and chia pizza base;
  • 1 cup buckwheat flour
  • 2 tbsp chia seeds
  • 2 tbsp ground flax
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • Black pepper
  • 2 tbsp olive oil
  • 1/2 cup water

Directions

  • To make the macadamia and cauliflower ricotta:
  • Steam the cauliflower for 10-12 minutes until tender – allow to cool a little.
  • Add the ingredients to your food processor or blend and blitz until smooth and creamy.
  • To make the broccoli pesto:
  • Add the ingredients to your food processor or blend and blitz until smooth and creamy.
  • To make the pizza base;
  • Pre heat your oven to a medium heat.
  • Combine the dry ingredients in a large bowl and mix. Add in the oil and water and mix well to combine. 
  • Form into a dough then tip onto a floured chopping board. Knead the bread for a few minutes then roll out to desired shape. 
  • Line a baking tray with baking paper then rub a little oil over the top (to stop the pizza base sticking). 
  • Place the dough on the baking tray then bake for 10-12 minutes until cooked through. 
  • To make the pizza:
  • I topped the pizza with pesto, ricotta, avocado and beetroot kraut but any of your favourite toppings would work well.

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