{"id":1086,"date":"2014-08-31T20:15:40","date_gmt":"2014-08-31T20:15:40","guid":{"rendered":"http:\/\/www.roadtolivingwhole.com\/?post_type=recipe&p=1086"},"modified":"2020-08-24T04:33:45","modified_gmt":"2020-08-24T04:33:45","slug":"cheese-free-cauliflower-pizza-crust-topped-with-pesto-and-roasted-summer-vegetables","status":"publish","type":"post","link":"https:\/\/www.roadtolivingwhole.com\/cheese-free-cauliflower-pizza-crust-topped-with-pesto-and-roasted-summer-vegetables\/","title":{"rendered":"Cheese-Free Cauliflower Pizza Crust Topped with Pesto and Roasted Summer Vegetables"},"content":{"rendered":"

It’s not very often that I miss foods like pizza, but every now and then the craving hits. It’s a comfort and foodie thing I think. I’ve been wanting to try a cauliflower crust\u00a0awhile now, so this was the perfect time to give it a try. I wanted something that was cheese, nut and coconut free and I think this turned out really well.<\/p>\n

\"cauliflower<\/a><\/p>\n

As always it is my goal to keep the recipe as simple as possible. Cauliflower is a neutral base and I love using herbs for flavor. I use eggs and tapioca\u00a0starch as a binder. I love that it is low-carb and won’t spike blood sugar.<\/p>\n

Instead of staying with the traditional tomato based sauce,\u00a0I used my pesto sauce<\/span><\/a> as a base and topped with roasted\u00a0zucchini, yellow squash, red onion and bell pepper. Taking advantage of what is in season now keeps the price down and taste flavorful. Pre-roasting helps cut down on the moisture that will go into the crust which holds it together better.<\/p>\n

Watch This Video For a Step-By-Step Tutorial<\/h2>\n