Cook Food Week :: Day 3 :: Gluten-Free Pizza {kids love}

This pizza was a huge hit. All the kiddos LOVED it. My oldest son saw me making it - adding cauliflower and zucchini to the bottom - and didn't think he's want any. I made him take one bite and he ended up eating 3 pieces. My youngest kept demanding: "mommy, I WANT more pizza!!" I couldn't keep them coming out of the oven fast enough. 

The best part about it is that it's made with vegan pesto {basil, olive oil & garlic}, my raw tomato sauce, raw zucchini and cauliflower. I bought the crust at Whole Foods. It's made from rice and is gluten-free. 

I did top it with fresh {expensive, uh um} paremsan cheese from Whole Foods as well. It was the only cheese used in the entire pizza and is optional.

Here is what I did. 

PESTO PIZZA RECIPE
Makes 2 pizzas

2 small pizza crusts {gluten-free preferably}
1.5c cauliflower, FINELY chopped into tiny crumbles
1 small zucchini
½c homemade ketchup {see recipe below - you can use store bought if you're lazy}
½c pesto {preferrably vegan}
parmesan cheese {optional}
pinches of sea salt & pepper

Preheat oven to 390 degrees F.

In a saucepan {I use the clay ones - they act like non-stick without the Teflon} put the chopped cauliflower and let brown. Sprinkle with seasalt and pepper. 

Meanwhile, spread the pesto on the bottom of the pizza {see photo #1}. Then, using a lime zester, add the zucchini to the top of the pesto {as show in pic #2}. 

Once the cauliflower is pretty cooked and browned add it to the top of the pesto {see photo #3}. Top that with the tomato sauce of your choice or my homemade tomato ketchup. 

Then, using the lemon zester, grate parmesan cheese on top so that it covers the entire pizza. 

-----> REPEAT TWICE - 2 PIZZA CRUSTS

Bake for 15 minutes or until crust looks light brown and cheese is slightly melted. 

KETCHUP RECIPE

1.5c {about 10 cherry tomatoes} chopped tomatoes
2c dried tomatoes {i used the JUST Tomatoes brand}
1 clove garlic {or 1 teaspoon garlic powder}
2 large chunks of onion {or 1 tps onion powder}
¼c apple cider vinegar
2 Tbls xylitol & honey combo {you can use whatever sweetener you like}
Pinch cayenne {optional}
Pinch celery salt {or regular salt}

Blend all ingredients in a blender until totally smooth {no chunks}. Place in storage jar. Keeps in fridge for 5 days.