Cast Iron Cauliflower Pizza with Zucchini Pesto, Sheep's Milk Cheese and Cherry Tomatoes

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Zucchini Sunflower Seed Pesto Ingredients (Makes 1 1/2 cups):

  • 1 tbsp coconut oil or ghee

  • 1 tsp salt

  • 1/2 tsp black pepper, ground

  • 1/4 tsp asafoetida OR 1 garlic clove, minced

  • 1 tsp cumin, ground

  • 1 tsp coriander, ground

  • 1 medium zucchini, chopped

  • 1/4 cup roasted and salted sunflower seeds

  • 1/4 cup basil leaves, chopped

  • 1 tbsp olive oil

  • 1 lime, juiced

Zucchini Sunflower Seed Instructions:

  1. Heat saute pan on medium-high heat. Add coconut oil or ghee and allow for the fat to melt. Once the oil is shimmering in the pan, add the salt, black pepper, asafoetida OR minced garlic, cumin and coriander. Allow for the spices to bloom for 5-10 minutes or until they release their aroma.

  2. Add the chopped zucchini to the spiced oil and saute for 3-5 minutes or until zucchini becomes tender. Remove the zucchini from heat and let cool.

  3. Add zucchini to a blender along with the sunflower seeds, basil leaves, olive oil and lime juice. Blend until incorporated.

There’s nothing quite like the colors of a summer harvest. 💚💛🧡♥️

Lately, my favorite palate to bring all of the beautiful and bright seasonal flavors together is on the canvas of a pizza. Also, let’s get real… pizza makes everything better.😍🍕

As we approach the end of zucchini season, this summer goodie is aplenty at the farmer’s market. The zucchino (singular form of the Italian word “zucchini”) is part of the extensive Cucurbitaceae family, which includes cucumber, watermelon and winter squash. Don’t let the word zucchini fool you into thinking summer squash got its start in Italy. In fact, along with its C. pepo brethren, zucchini is a native of the Americas, and an ancient one at that. Archeologists have located seeds in Mexican caves that suggest that zucchini was first cultivated 10,000 years ago.✨ ⌛✨

Cooked zucchini is super easy to digest and primarily consists of water so when it is blended, it breaks down to a delectably delicious creamy texture. 😋😋😋According to Ayurveda, zucchini is also considered to be cooling to the body so it is the perfect ingredient to add to a dish if you are feeling overheated as the temperatures continue to rise. 🔥🔥🔥 Give this cast iron cauliflower pizza with zucchini pesto, sheep’s milk cheese and cherry tomatoes a try and you will be sure to beat the heat.

Cauliflower Pizza Crust Ingredients:

  • 2 tbsps coconut oil or ghee

  • 1/4 tsp asafoetida OR 1 garlic clove, minced

  • 2 tsp salt

  • 1/2 tsp black pepper, ground

  • 1 tsp cumin, ground

  • 1 head of cauliflower, grated (about 2 1/2 cups)

  • 2 eggs, beaten

  • 1/2 cup of milk of choice

  • 1 cup spelt flour OR flour of choice

  • 1/2 tsp baking powder

  • 1 tsp fresh basil, chopped

  • 1 tsp lemon thyme leaves

Cauliflower Crust Topping Ingredients:

  • 1/2 cup zucchini pesto

  • 3 tbsp Rustico Red sheep’s milk cheese

  • 1/2 pint cherry tomatoes, chopped into quarters

  • Garnish:

    • 2 tbsp basil leaves, chiffonade

    • 2 tsp lemon thyme

    • 1/2 tsp black pepper, ground

    • 2 tsp olive oil

Cauliflower Pizza Instructions (Serves 6):

  1. Preheat oven to 425 degrees and prepare a cast iron pan by laying down a layer of 1 tbsp coconut oil or ghee

  2. Heat a saute pan on medium-high heat and add the remaining oil to the pan. Add the asafoetida or minced garlic, salt, black pepper and cumin. Allow for the spices to bloom in the oil for 5-10 seconds or until the spices release their aroma. Add the grated cauliflower to the pan and saute for 4-5 minutes or until cauliflower is tender. Remove the cauliflower from heat and set aside to cool in a large mixing bowl.

  3. Add the beaten eggs and milk of choice to mixing bowl and mix until well incorporated.

  4. In a separate bowl, whisk the spelt flour and baking soda together. Add the dry ingredients to the wet ingredients and mix until incorporated. Sprinkle in the basil and lemon thyme and give a final stir

  5. Pour the cauliflower pizza crust mixture into the oiled cast iron pan and spread so that it covers the bottom of the cast iron evenly.

  6. Place in the oven and let cook for 15-20 minutes or until the middle of the crust is no longer soft to the touch. Remove from heat and let cool for 5 minutes.

  7. Switch oven off and turn on high broil. Spread zucchini pesto evenly on top of cauliflower pizza. crust. Add dollops of sheep’s milk cheese and cherry tomatoes. Broil for 5-7 minutes or until sheep’s milk cheese turns golden brown.

  8. Garnish with basil, lemon thyme, black pepper and olive oil. Serve and enjoy!

Stephanie Wright