Happy Friday, friends!
I woke up this morning feeling so light, like a huge weight I didn’t even know I was carrying had been lifted off my shoulders.
Work week, you’re heavy. Anyone else relate?
My shoulders do hurt, actually, but I think it’s more from awkward photography angles than carrying heavy things, but can we pretend it’s the latter?
Because this Cauliflower Crust Pizza with Arugula, Avocado, & Tahini is anything but heavy.
You’re going to love this oil-free, gluten-free crust paired with fresh vegetables and a dreamy lemon tahini drizzle!
It’s the weekend, and every fun weekend starts….with a slice of pizza.
The foundation for this Cauliflower Crust Pizza came from my first pizza post on here for Butternut Squash Pesto Pizza.
Have you tried it?
It’s perfect for this time of year and I love the hint of sweetness the butternut squash gives the crust.
I recently shared it on my Instagram page and asked if you’d like to see more gluten-free, plant-based healthy pizza variations here and the answer was a resounding yes.
I just want to say that I like that you like pizza!
This Cauliflower Crust Pizza is a little more aesthetically mainstream and approachable, the kind of pizza you can imagine tasting like, well, pizza.
Just in case you, dear reader, don’t always want your pizzas to be orange and green.
But not mainstream enough that I didn’t top it with (basically) a fresh salad and my favorite oil-free lemon tahini dressing.
I added all of my favorite fresh veggies on top and more than enough tahini drizzle to make this pizza basic but brilliant.
Whenever Dan makes pizza, he carefully pours a little white pool of Ranch dressing on his plate to dunk cheesy triangles into.
Even before being plant-based I didn’t really do the whole Ranch + pizza thing, did(do) you?
I like the idea of pairing pizza with dressing, though, so I decided to drizzle lemon tahini all over this pizza.
I bet you saw that one coming.
Try adding a bit of nutritional yeast to your lemon tahini for a “cheesy” taste that pairs perfectly with the tomato base and fresh vegetables.
If you like your toppings HOT, add them onto the crust after the bake time in the directions is up and place back in the oven for an additional ~10 minutes or as needed.
Feel free to use whatever toppings speak to you.
I chose arugula, white onion, tomato, and avocado, but some other ideas are peppers, mushrooms, olives, kraut, and artichoke.
Go classic or go crazy!
Enjoy this Cauliflower Crust Pizza with Arugula, Avocado, & Tahini for a healthy option for pizza night!
Share with friends or hoard leftovers and reheat them for lunch the next day.
I like to mix the crust up on Friday evening and enjoy any remaining pizza for quick meals over the weekend.
If you plan on having some pizza left to save, wait to drizzle the lemon tahini until serving to prevent sogginess.
If you make this Cauliflower Crust Pizza with Arugula, Avocado, & Tahini, I’m dying to see it!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations.
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- 2¾ cup chopped cauliflower (~one large head of cauliflower, but measure it out!)
- ½ TBS white chia seeds
- 1½ TBS water
- ½ TBS raw tahini
- ½ cup oat flour
- ¼ cup almond meal
- ½ TBS lemon juice
- ½ tsp garlic powder
- ¼ tsp dried basil
- pinch Himalayan sea salt
- pizza sauce (homemade or store bought, all natural and sugar-free preferred)
- giant handful of arugula
- 1 cup halved cherry or grape tomatoes
- 1 avocado, diced
- ¼ white onion, diced
- LEMON TAHINI
- ¼ cup lemon juice
- ¼ cup runny tahini
- ¼ cup water
- Himalayan sea salt to taste
- Black pepper
- 1 TBS nutritional yeast (optional)
- Optional for serving: black pepper, red pepper flakes
- Preheat oven to 400°F and line a pizza pan with parchment paper.
- Steam chopped cauliflower for 8-10 minutes or until fork tender.
- While the cauliflower is steaming, prep a large bowl with white chia seeds and water and mix to combine. Set aside.
- When cauliflower is done, drain and add cubes to the chia seeds bowl and lightly smash to combine.
- Add raw tahini and lemon juice and stir to combine.
- Add oat flour, almond meal, garlic powder, dried basil, oregano, Himalayan sea salt, and a pinch of red pepper flakes. Mix to combine. The dough should be thick but spreadable.
- Spread into a circle on the parchment paper using a rubber spatula, with crust about ½″ thick.
- Bake for about 25-30 minutes or until golden brown and set.
- While the pizza is baking, prepare your toppings.
- Mix your lemon tahini by adding tahini, lemon juice, water, sea salt, black pepper, and optional nutritional yeast to a high speed blender and pulling until well combined. Add more water as needed to reach desired pourable consistency.
- To serve, spread crust with warmed pizza sauce and top with diced tomatoes, arugula, avocado, and white onion.
- Drizzle with lemon tahini and garnish with black pepper and red pepper flakes.
- Store leftover pizza in the refrigerator for 2-3 days.