I love pizza night in our home. This recipe is versatile, and you can substitute nearly anything I have listed here for something on your immune system “approved” list of foods from your latest food sensitivity test (remember if it’s older than 6 months old it’s time for a new one). If you have autoimmunity or cancer, it’s important to check in with your immune system to see what is getting it riled up: https://www.drkeesha.com/shop/complete-food/
What better dish for a fun Valentine’s Day dinner that you and your honey (or whole family) can load to our own specific needs? I have left the pizza topping ingredients free of amounts. It really is up to your own tastes and needs.
We use this crust. You can buy it and freeze it until it’s time for your pizza party.
- 2 cups fresh organic basil
- ½ cup organic pine nuts
- ½ cup organic cold pressed extra virgin olive oil
- 1-2 TBSP organic lime (or lemon) juice (to your taste)
- 4 garlic cloves peeled (even yummier if you have the time and desire to roast these first)
- Sea salt to taste (I am pretty heavy handed in my pesto)
Put all ingredients in the blender and blend at high speed until smooth. Use as the base on your uncooked cauliflower pizza crust. I am usually heavy handed with this too 😊.
Pizza Topping Ingredients
- 1 yellow onion, peeled and diced
- Artichoke hearts (marinated or not…your choice), chopped
- Sun dried tomatoes, diced
- Zucchini, washed and sliced into small chunks
- Yellow squash, washed and sliced into small chunks
- Carrots, peeled and sliced thinly
- Broccoli, washed and cut into small chunks
- Cauliflower, washed and cut into small chunks
- Red, yellow, orange bell peppers, washed and diced
- Kalamata olives, pitted and halved
- Cherry tomatoes, washed and sliced
- Spinach or other leafy greens, washed and dried
- Sheep or goat feta crumbled if desired
- Avocado oil
- Italian seasoning mix
- Fresh basil for garnish, chopped
Pizza Topping Directions
In a large skillet add a splash of avocado oil and heat pan over medium heat. Add the chopped onions and Italian seasoning to your taste and stir for a minute until the onions begin to be translucent.
Add the diced carrots, broccoli, and cauliflower and stir. Splash in a TBSP of water and cover quickly. Allow to steam until the veggies are crisp tender to fork test.
Stir in the artichoke hearts, sun dried tomatoes, squashes, peppers, and olives. Heat for a minute or two until the tastes have combined and the peppers begin to get crisp tender.
Remove from heat and add the greens and cover and allow to sit for a minute until they wilt.
Uncover and spoon the mixture over your pesto covered uncooked cauliflower pizza crusts. I spoon mine high and deep and my husband prefers his to be thinned out like a regular pizza.
Add cherry tomatoes and feta.
Cook on a pizza stone or baking sheet for the time specified on your pizza box. Remove from heat when the crust edges are browning, and the feta cheese is browning.
You can top with some slivers of chopped fresh basil if desired. Cut with a pizza cutter and serve hot. Leftovers store well in the fridge and make a great lunch heated up the next day.