Week 9 - Cauliflower, Swiss Chard, Green Pepper, Tomato, Basil

Okay.  I'll admit it.  Only a whole foods plant based eater (i.e. vegan) would look at cauliflower, swiss chard, and tomatoes and say "PIZZA"!!  But that's exactly what happened this week when I looked through my green bag.  The "cheese" on this pizza is played by roasted cauliflower hummus and the other ingredients are the toppings.  Roasting the cauliflower will give the hummus a more "cheesy" flavor and a "ricotta" look.  To make this simpler and save a little time, I use store-bought tortillas as the crust, but really anything you want to use as crust will work just as well.  If you have the time, make your own.  A cornmeal crust is excellent.  Anything goes with this pizza as far as toppings, but greens and tomatoes are two of my favorites.  Enjoy this updated, healthy take on the traditional pie! 

Roasted Cauliflower Hummus Pizza 

1 head Clarion River Organics Cauliflower, cut into florets with stems included

1 bunch Clarion River Organics Swiss Chard, stems removed and leaves chopped (save stems for another use or discard)

2 Clarion River Organics Tomatoes, sliced and the slices cut into quarters

The Clarion River Organics Ingredients

1 Clarion River Organics Green Pepper, diced

2 Scallions, sliced

1/4 - 1/2 cup Kalamata Olives, sliced

6-8 Clarion River Organics Basil leaves, snipped or chopped

Cooking spray

1/2 tbsp Tahini

1/2 tbsp Olive Oil

Juice of half a Lemon

1 Garlic Clove

2 1/2 tbsp water

2 10-inch Tortillas or 4 6-inch Tortillas

Make the cauliflower hummus: Place the cauliflower on a cookie sheet, spray with cooking spray, and roast at 425 degrees for 25 minutes.  Place roasted cauliflower in a blender or food processor with the tahini, olive oil, lemon juice, garlic and water.  Blend/process until smooth.

Roasted Cauliflower Hummus

The Prepped Toppings

While the cauliflower is roasting, prepare the other vegetables and set aside.  

When the cauliflower is done, reduce the oven temperature to 375 degrees.  Place the tortillas on a cookie sheet and bake at 375 for 6-8 minutes until light brown and beginning to crisp.  Remove from oven.  

Spread the hummus on each tortilla and top with the vegetables: tomato slices first, followed by chard, green pepper, scallions, and olives.  Bake pizzas for 8 minutes.  Remove from oven to plates and sprinkle the snipped basil on top of each pizza.  Serve immediately.  Serves 2-4.