Every week I offer 5 vegetarian and gluten free meals to clients through out the Bay Area. Menu changes weekly and is based on what’s in season! Want health delivered right to your door? Drop me a line HERE
AH this is gooood.. even if you do not like cauliflower…you will like this! Who would have thought that cauliflower, flax seed meal and eggs could make a crust.
Pesto: Basil, Walnuts and Parmesan Cheese
Tomatoes: Toss in olive oil and Roast at 415 for about 10 minutes, toss with Herbs de Provence crushed garlic and roast 5 more minutes
Was inspired by Beard and Bonnet for the crust HERE
First bake the crusts for about 10 minutes. Add the pesto and already roasted veggies, more herbs, chopped walnuts and bake for another 5 minutes. I topped with Fresh parmesan and basil before serving.
A couple other hits last week:
Ricotta Pea Puree, Roasted Zucchini with Lemon Zest and Basil on a Cornmeal Crust
Zucchini Ribbon, Chickpeas and Quinoa Salad with Feta and Lemony Mint Dressing