feta

Mediterranean Pizza with Cauliflower

This recipe is great for beginners, comer backers, and those who love to work with their hands. This “pizza” would work great with any choice of toppings, however I chose to make a Mediterranean version to eaaaaaaaaaaase myself back in.

Enjoy.

Cauliflower | OrganicIsBeautiful
Cauliflower | OrganicIsBeautiful

 The Recipe – 

The Crust:

  • 1 medium head of cauliflower cut into florets
  • 1/2 cup powdered parmesan cheese
  • 1 tsp Italian seasoning
  • 1sp salt
  • 1 large egg

Toppings:

  • 1 can olives; drained (you can choose any olives you like, I went with green)

    Olive | OrganicIsBeautiful
    Olive | OrganicIsBeautiful
  • 1 can artichoke hearts; drained
  • feta cheese; crumbled
  • 1 jar sun dried tomatoes
  • fresh arugula
  • olive oil
  • balsamic vinegar

LEVEL: Easy

Directions – 

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Using a food processor, pulse the cauliflower florets to a fine powder (it should resemble snow and you should have about 2 1/2 cups).

Next, transfer the processed cauliflower to a microwave-safe bowl. Cover the bowl with plastic wrap and puncture the plastic 3-4 times with a fork. Microwave cauliflower 4 minutes. Next, on a thin, clean, dry kitchen towel, dump out the cauliflower and allow to cool.

Once cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible (you will be surprised by the amount of water. This may take a few minutes.) In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, and egg until well combined.

Transfer to the prepared baking sheet and press into a 10-inch round. It is important to make sure your round is thin and even. Bake until golden, 10 to 15 minutes. (I did 10 minutes).

Next, remove the crust from the oven. Once it is cool to the touch, brush the crust with olive oil and sprinkle with chopped olives, artichoke hearts, sun dried tomatoes, and feta cheese.

Place back in the oven for an additional 10 minutes.

While the pizza is cooking, in a large bowl dress the arugula with olive oil and balsamic vinegar. When the pizza is done, remove from oven and transfer to a serving plate and top with dressed arugula.

Vegan Appetizer | OrganicIsBeautiful
Vegan Appetizer | OrganicIsBeautiful

Bon Appetit!

Recipe and photo from this amazing new blog.

PS: New followers joining OiB everyday, I feel blessed. From my heart, thank you! On social media @organicisbeautiful

Amanda

PizzaOrganicIsBeautiful Signature

Mango Fennel Salad

Happy Sunday everyone! Sunday & sweet pace of a lovely week end. What best than a healthy and easy to make salad to enjoy your day? Today, on OiB, sharing with you a lovely recipe compelled and detailed by Pistachio.

Enjoy 😉

Mango Fennel Recipe | www.OrganicIsBeautiful.com
Mango Fennel Recipe | www.OrganicIsBeautiful.com

Ingredients:

  • 1 bulb fennel with fronds
  • 3 ripe mangoes , preferably ataulfo, kesar, alphonso
  • 1 tbsp grated ginger
  • 1 small clove grated garlic
  • 3 tbsp lemon juice
  • 5 tbsp olive oil
  • salt to taste
  • pinch of black pepper (optional)
  • handful Pine nuts
Mango Fennel Salad | www.OrganicIsBeautiful.com
Mango Fennel Salad | www.OrganicIsBeautiful.com

Method:

1. Make fennel frond pesto

First, take off the fennel fronds from the fennel bulb, add it with the grated ginger and garlic along with lemon juice and process it in a food processor whiling pouring olive oil in it.

Note: Process only to make sure that everything gets mixed but you can still see the fronds! (If you don’t have a food processor , use mortar and pestle or a whisk).

Then, it is time to remove the pesto in a bowl and add salt and black pepper to it and mix it.

Slice fennel bulb thinly removing the root and stem. Once done, its mango time 😉 ⇒ Remove the skin of the mangoes and slice off the flesh in the same way as fennel.

Mango Fennel Salad | www.OrganicIsBeautiful.com
Mango Fennel Salad | www.OrganicIsBeautiful.com

2. Mix it all together

In a salad bowl, take the fennel and mangoes slices and dress the salad using the fennel frond pesto. You can more salt if needed. Don’t forget to add the pine nuts on top for the crunchy taste!

I have used it as a salad, you can also chop it slightly smaller size and have it in your tacos. The pesto is also great to be used to grill fish or use in dressing cantaloupe or honey dew salad. It is really versatile.

Mango Fennel Recipe | www.OrganicIsBeautiful.com
Mango Fennel Recipe | www.OrganicIsBeautiful.com

Feel free to visit Pistachio’s blog for further recipe and travel photos!

Amanda

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MangoOrganicIsBeautiful Signature

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