Cauliflower Recipe: Pan-Roasted Lemon Broccoli Pizza From Amy Lacey

More delicious Cauliflower based recipes from Amy Lacey, just in time for the weekend!

Amy Lacey, cauliflower pizza recipe

"Cauliflower is one of the best foods to focus on when you're transitioning to or sustaining a ketogenic diet," says Lacey, author of Cali'flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave. Amy gives us two recipes perfect for weekend lunches:

Provolone, Pesto, and Tomato Sandwich

Serves 2 (Makes 4 Mini Sandwiches) 
Gluten-Free | Grain-Free | Keto | Vegetarian

The only thing more comforting than a cheese sandwich is when you make yours on a cheese-containing crust! Follow the recipe as written, or use it as a blueprint for constructing a cheese sandwich using your personal favorites.

1 Cali'flour Pizza Crust (page 26) 
4 teaspoons Cauliflower Leaf Pesto (page 48) 
4 thin slices provolone cheese (1 ounce/28 g) 
8 small, thin tomato slices

Preheat a medium cast-iron skillet over medium-high heat.

Using a pizza wheel or kitchen scissors, cut the crust in half, then cut each half into quarters to make 8 triangles. Spread 1 teaspoon pesto each over half of the triangles and top each with 1 slice cheese and 2 tomato slices. Place the remaining triangles on top to complete the sandwiches.

Using a metal spatula, place two of the sandwiches in the skillet and cook for about 1 minute, until browned on the bottom. Flip and cook for another 1 minute, or until they are browned on the second side and the cheese is melted. Repeat with the remaining two sandwiches, place on plates, and serve.

Pan-Roasted Lemon Broccoli Pizza 
Serves 3

Gluten-Free | Grain-Free | Paleo | Keto | Vegan | Vegetarian | Dairy-Free

Like my oldest son, James, I didn't like many vegetables growing up. Rice cereal and fish sticks were my reason for eating, but broccoli was an exception. I was a fan then, and I continue to be, and who wouldn't love broccoli when you toss it with pesto and serve it on a pizza!

1 Plant-Based Cali'flour Pizza Crust (page 28) 
1 tablespoon extra-virgin olive oil 
1 1/2 cups (about 5 ounces/140 g) small broccoli florets (about the size of a quarter) 
Sea salt and freshly ground black pepper 
1/2 small lemon 
1/4 cup (60 ml) Plant-Based Pesto (page 50) 
2 teaspoons Plant-Based Parmesan Cheese (page 55; optional) 
Pinch of red pepper flakes (optional)

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or get out your pizza pan and put your crust on it.

Heat the oil in a medium skillet with a lid over medium-high heat. Add the broccoli in an even layer and sprinkle with 1/8 teaspoon salt and a pinch of pepper. Lay the lemon half cut side down on the pan. Cover and cook without stirring for 2 minutes, or until the broccoli is well browned on the bottom and crisp-tender throughout. Remove from the heat.

Spread the pesto over the crust and arrange the broccoli on top. Place in the oven and bake for 8 to 10 minutes, until everything is hot. Remove from the oven to a cutting board, sprinkle with the cheese and red pepper flakes, if using, and squeeze the lemon half over the top. Finish with a pinch of salt and pepper, then slice and serve.

Broccoli, Marinara, and Ricotta Pizza: Use Marinara Sauce (page 40) in place of the pesto and dollop 1 tablespoon Almond Ricotta (page 58) on top after the pizza comes out of the oven.

Bon Appetit!

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