Kim’s personal chef Gabe Galvez has a special knack for creating the most delicious comfort foods out of clean ingredients and making fully vegan dishes. When she shared his colorful, loaded pizza recipe with us, we couldn’t wait to try it (it’s Kim’s favorite, so you know it’s good). With a premade cauliflower crust and fresh corn on top for a sweet pop, it’s super simple and tastes like a mouthful of summer.
Get the recipe below:
Recipe Type Lunch, Dinner
Dietary InfoVegan, GF
Prep Time25 minutes
Cook Time10-15 minutes
Total Time35-40 minutes
Ingredients:
For the pizza:
1 plain Caulipower crust
1 1/2 tablespoons basil pesto (recipe below)
Violife mozzarella cheese (Any type of vegan mozzarella cheese is fine. Kim uses Violife.)
1 ear of corn, cooked, kernels removed
1/2 of a zucchini, thinly sliced into wheels
1 tablespoon sun-dried tomatoes, roughly chopped
3 marinated baby artichokes (canned or jarred), cut into quarters
1/2 cup blanched broccoli florets, roughly chopped
1/2 cup of arugula
1 tablespoon EVOO
1 teaspoon lemon juice
Ingredients:
For the basil pesto:
2 cups fresh basil leaves
1 tablespoon nutritional yeast
1 teaspoon garlic salt
1 tablespoon salt
Zest of one lemon
1 tablespoon lemon juice
2 garlic cloves
1/2 cup EVOO
1/4 cup roasted sunflower seeds (Any kind of toasted nut will do. You can try cashews, almonds, or pine nuts, but we love the vitamin B in sunflower seeds)
Instructions:
1.Preheat oven to 400º F.
2. Blend pesto ingredients until fully incorporated.
3. Add all veggies in a mixing bowl, lightly drizzle with EVOO, and season with salt and pepper.
4. Place cauliflower crust on a sheet tray, and spread pesto on the crust evenly.
5. Sprinkle your vegan cheese (or regular, if you’re into it) and then your toppings.
6. Place pizza in the oven for 10 to 15 minutes or until golden brown.
7. When pizza is cooked, slice it evenly into six to eight pieces.
8. In a small mixing bowl, toss arugula with lemon juice and EVOO to garnish. Who doesn’t love pizza and salad? Enjoy!
Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.
