Sunchoke and Asparagus Cauliflower Crust Pizza with Avocado Sauce
A mix of earthy root vegetables, tender asparagus, mellow oyster mushrooms, lively fresh basil, and a creamy avocado sauce top this light and colorful cauliflower crust pizza. This recipe is gluten-free, nightshade-free, dairy-free, and vegan.
Servings: 1 pizza
Ingredients
- 1 cauliflower pizza crust (premade or use your favorite recipe)
Sauce:
- 1 large avocado
- ½ cup rice milk
- juice of half a lemon
- ¼ tsp salt
- ¼ tsp black pepper
Toppings:
- 2 small sunchokes thinly sliced
- 2 radishes thinly sliced
- ¼ cup sliced oyster mushrooms
- 6 thin asparagus spears trimmed and cut into ½" pieces
- ¼ cup torn fresh basil leaves
- ½ cup shredded mozzarella-style dairy-free cheese (adjust quantity to personal preference)
Instructions
- Preheat oven to 450°F.
- Place all sauce ingredients in a blender and puree until smooth.
- Spread a layer of the avocado sauce over the cauliflower crust. Arrange the sunchoke and radish slices evenly across the surface of the pizza (we like to alternate between the two). Distribute the asparagus, mushrooms, and basil on top of the root vegetables. Top with shredded dairy-free mozzarella.
- Bake at 450° for 15 minutes, or until cheese is melted and vegetables are cooked.