I guess I missed the memo on just how awesome swiss chard and cauliflower pizza crusts are. My swiss chard is growing like a weed so it was time to food gawk recipe ideas for inspiration. I’ve never cooked or baked with swiss chard so I was devoid of any and all ideas. Then it hit me. Why not use swiss chard instead of basil in a pesto then layer the pesto a top a cauliflower pizza crust. My Swiss Chard Pesto & Mushroom Pizza on Cauliflower Crust was born.
The great thing about this meal is that half of the veggies come straight from my veggie garden! Fresh basil, swiss chard, and bell pepper right outside my front door. A chef’s dream! This new novice organic gardener hat I’m wearing fits quite well. This pizza looks and smells A+mazing and this awesome dairy free swiss chard pesto deserves it’s very own blog post. How does the scripture go? I plant, Apollos watered but God’s keeps making it grow… and for that I am truly grateful?
What A+mazing recipes have been inspired from produce in your garden?
Leave a comment and let me know.
the gluten free chef
Cauliflower Pizza Crust recipe courtesy of Your Lighter Side (I added 2 tbsp. of corn meal to mine)*
*Side note about the crust. A friend informed me that the trick to getting the crust crispy like regular pizza crust is after pulsing the cauliflower lay it flat on the pizza pan and roast it for about 10-15 minutes to dry it out then add it back to the processor then add the eggs.
Swiss Chard Pesto & Mushroom Pizza
Ingredients for pesto
1 + 1/2 cups fresh swiss chard leaves
1/4 cup + 1 tbsp. minced garlic
2 tbsp. water
2 tbsp olive oil
dash of cracked black pepper
2 pinches of salt
1. Add all ingredients to food processor and pulse until smooth. Be sure not to over process you want some texture to your pesto.
Ingredients for Pizza
1 bell pepper thinly sliced,
1 cup mushrooms thinly sliced
1 tbsp minced garlic
2 Roma tomatoes, thinly sliced
1/2 cup romano cheese, optional
2 tbsp. red pepper flakes, to top pizza
1 cup fresh basil leaves, to top pizza
To taste: garlic salt, cracked bell pepper, onion powder
1. Sauté bell pepper, mushrooms, and minced garlic on high heat until tender about 10 minutes. Season with garlic salt, onion powder and pepper to taste. Set aside
2. First layer your pesto on your cauliflower crust, then add romano cheese, sautéed veggies, sliced tomatoes, and lastly fresh basil leaves + red pepper flakes.
3. Return to oven and broil on high heat for 5 minutes. Remove from oven and allow to cool for 10 minutes before serving.