This is my favorite time of year. All my favorite foods are coming into season and there is no place like Colorado where you can get most of them from you backyard or close to it. Working with this no-grain theme, I wanted to make a version of this pizza my Aunt Susan made for me back in the day. She made a traditional flour crust, but topped it with blue cheese, caramelized onions and peaches!
The crust
2 cups grated cauliflower (about 1 cauliflower)1/4 cup greek yogurt1 egg, scrambled1/4 cup basil1/2 TBSP rosemary
1 clove garlic
Preheat oven to 400 degrees. In a food processor, process the cauliflower until grainy. Place 2 cups of ground cauliflower into a clean, dish towel. Wrap it up in the middle and twist closed, wringing out excess moisture. Repeat as needed until mostly dry. Clean the food processor and process the basil, rosemary and garlic. Add the dry cauliflower into a bowl with the yogurt, egg, and blended spices. Mix all the contents together until everything is evenly combined. Place the cauliflower “dough” onto a baking sheet lined with parchment paper and spread the mixture with your hands until it is about 1/2-inch thick. Bake for 30 minutes or until lightly browned and firm enough to hold its shape. Like magic, you have grain-free crust!
The toppings
1 yellow onion, caramelized1 local organic chicken jalapeno sausage
1 small beet, sliced and boiled
1/2 of a peach, sliced1/4 cup grated gruyere cheese
Place the full-ring onions into a sauce pan with olive oil. On low heat, saute the onions for about 30-45 minutes. In another pan, cook the sausage on low heat until completely cooked. Once finished, slice sausage into small pieces. Thinly slice the beets and boil them for about 10-15 minutes depending on the type of beet (make sure they are soft and tender). Slice your peaches and grate your cheese. Once the crust is finished, place the caramelized onions on the bottom, then the sausage beets and peaches. Lightly sprinkle with cheese. Place back in the oven for about 5 to 10 more minutes. Once the cheese melted I topped the pizza with a few dollops of homemade pesto.
The pesto
2 garlic cloves3 TBSP sunflower seeds1 TBSP cashews2 TBSP olive oil1/4 cup gruyere cheese2 1/2 cups washed basila pinch of salt and pepper
Place the garlic, sunflower seeds, cashews and 1 TBSP of olive oil in a food processor. Once blended add the cheese and blend again. Add in the basil, 1 TBSP olive oil and a pinch of salt and pepper. Process until you get a smooth consistency.
Inspired by my Aunt and a Chobani
Twin Beauties Garden 