Sharp tangy rhubarb, earthy cauliflower, toasty Brazil Nut Cream, cinnamon and allspice all combine to make this otherwise would-be-normal cauliflower-crusted pizza very unique indeed… yet very pleasant to eat. Give it a try when you’re ready for something out of the ordinary. 🙂

Ingredients:

• 2 cups frozen cauliflower rice
• 1/2 cup water
• 1 egg
• 1/4 cup almond flour
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• dash of salt
• 1-2 Tbsp jarred herby-garlic tomato sauce of your preference
• 3 Tbsp Brazil Nut Cream
• 1/2 a slice of prosciutto, torn into pieces
• 2-3 large fresh basil leaves, torn into pieces
• 1/4 cup chopped bell peppers of your choice (I used red and orange mini peppers)
• 1/4 cup chopped fresh rhubarb stalk

Special equipment: a clean washable dishcloth, parchment paper

Prep time: 45 minutes
Yields: 1 serving

Preparation:

1. Saute the cauliflower rice and 1/2 cup of water on medium-high heat in a skillet or pan for 5 minutes, until the rice is completely thawed and softened. Pour the cauliflower rice into a large mixing bowl and allow to cool for 5-10 minutes.
2. Once cool enough to handle, pour the cauliflower rice into a clean, washable dishcloth. Wrap the cloth completely around the cauliflower, twisting it around at the top to form a ball at the bottom. Using one hand to hold the twist in place and the other hand to wring, squeeze as much water as you can out of the cauliflower bunch into the mixing bowl. Discard this water and scrape the remaining cauliflower back into the bowl: you should have a small, compact cauliflower “dough” ball.
3. In a separate bowl, whisk the egg. Combine the egg, almond flour, spices, herbs, and dash of salt with the cauliflower, mixing until fully incorporated.
4. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. With wet hands, (tip: fill a small bowl with water and keep it near you) pour the cauliflower dough directly onto the parchment paper-lined pan and shape into a flat round disc, about 10 inches wide in diameter.
5. Bake the cauliflower crust for 15 minutes. Once crust is solid, remove from the oven and top with tomato sauce, Brazil Nut Cream, prosciutto, basil, bell peppers, and chopped rhubarb.
6. Return to the oven and bake at 375 degrees F for another 10 minutes, then remove from the oven. Slice your pizza as you wish, and enjoy!

Yasmine’s notes:

This pizza was inspired by the following salad I had originally posted on Instagram about a year ago at the time of this writing:

“The Pineberry Rhubarb Salad with Shishito-Onion Cream.”

While I’ve since retired this salad— gauging that in general, most of its ingredients are not commonly found or used all at the same time— I maintained what has worked well from it: an adventurous and successful combination of new flavors. One that I felt from the start tasted like a dang pizza! Call it “supreme,” call it “quirky”, call it one of those “novelty pizzas that you often hear about in places online…” I’d say it’s all apt.

The only difference I’d apply to this pizza, however… is how *filling and pleasantly mellow, rich, and satiating* it is. Once upon a time, I would personally finish off an entire 16-inch-pizza all on my own, with loads of greasy, salty meats, empty-starches, very little fresh veg, and additionally greasy-salty cheeses that frankly, I’m allergic to. I’d crave the pizza for its “bliss-point” properties… but I wouldn’t feel full… and I would suffer the consequences later. (Hello bloating, eczema, acid-reflux, congestion, high blood pressure…)

Eating this pizza offers such a different experience, while STILL capturing a sense of fun and celebration one can have when eating such an everything-and-the-sink pizza at large.