Kung Pao Cauliflower Pizza

This Kung Pao Cauliflower Pizza offers a delightful fusion of Chinese flavors and Italian comfort, featuring a crispy cauliflower crust topped with spicy Kung Pao sauce and fresh vegetables. Perfect for vegan pizza lovers, it delivers a satisfying crunch and a kick of heat.

Ingredients

• Cauliflower - 300 grams, riced
• Almond flour - 50 grams
• Ground flaxseed - 1 tablespoon
• Water - 3 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Bell pepper - 50 grams, diced
• Carrot - 50 grams, diced
• Green onion - 2 stalks, sliced
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sriracha - 1 teaspoon
• Peanuts - 30 grams, chopped
• Cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, combine riced cauliflower, almond flour, ground flaxseed, and water to form a dough.
3. Spread the cauliflower mixture onto a baking sheet lined with parchment paper, shaping it into a round pizza crust about 1 cm thick.
4. Bake the crust for 20 minutes or until golden and firm.
5. While the crust is baking, heat olive oil in a pan over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
6. Add diced bell pepper and carrot to the pan, cooking for another 3-4 minutes until slightly softened.
7. Stir in soy sauce, rice vinegar, and sriracha, mixing well. Remove from heat and fold in the sliced green onions and chopped peanuts.
8. Once the crust is ready, remove it from the oven and spread the Kung Pao mixture evenly on top.
9. Return the pizza to the oven and bake for an additional 10 minutes.
10. Remove from the oven, garnish with fresh cilantro, slice, and serve.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from cauliflower and bell peppers.
• High in fiber which aids digestion and promotes fullness.

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