Wild Mushroom & Leek Pizza with Crispy Cauliflower Crust
Even avid followers of the Body Ecology diet crave something indulgent once in a while. If you’re in the mood for pizza, put down the phone and run – don’t walk – into the kitchen right now! This mouth-watering recipe features a blend of wild mushrooms and leeks on a dairy-free, crispy cauliflower crust.
Look for wild mushroom blends that contains any combination of chanterelle, porcini, black trumpet, lobster, hen-of-the-woods, morel, or pheasant back. If you can’t find them in your grocery store, you can buy dried wild mushrooms online and rehydrate them. In a pinch, you can substitute cultivated mushrooms that are more readily available in stores, which include oyster, shiitake, maitake, enoki, and others.
Cauliflower, mushrooms, and leeks contain powerful antioxidants, nutrients, and beneficial compounds that reduce inflammation and support a healthy immune system.
Wild Mushroom & Leek Pizza With Crispy Cauliflower Crust
1 head cauliflower, stalk removed
3 small Leeks, cleaned and chopped
4 ounces wild Mushroom blend, roughly chopped
1/2 cup shredded VioLife Non-Dairy mozzarella
1/4 cup grated VioLife Non-Dairy Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon Celtic Sea Salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten
1 tablespoon Olive Oil
- Preheat the oven to 425 degrees F.
- Line a rimmed baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine.
- Steam cauliflower in a steamer basket and drain well by putting it on a towel to get all the moisture out, then allow to cool.
- In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs.
- Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Sauté the leeks and wild mushrooms in a pan with olive oil, over medium heat, until leeks are translucent.
- Spread leeks and wild mushrooms evenly over cauliflower pizza crust and bake an additional 10 minutes.
Recipe adapted from the 1md.org website and made dairy-free