🍕 Pizza… In honor of Glenn from The Walking Dead because he’s supposed to be delivering pizzas right now, not being swarmed by a herd of flesh-eating zombies… 💀 Yesterday was 💘 Valentine’s Day, but more importantly it was the mid-season 6 premiere of the most amazing show to ever air on television… 📺

I seriously don’t know what it is about this show, but I’ve never been so emotionally invested in a TV show before. I literally get anxiety in anticipation of new episodes and sometimes even cry through them! I know, I know, it’s jut a show… Trust me, I tell myself this all the time—I’m really trying to drive this point home. But if you’re a Walking Dead fan, I know you know what I’m talking about. And this is a die-hard fan right here. 💁🏻

So to pay homage to one of the shows most loved main characters, our favorite pre-apocalyptic pizza delivery boy, I decided to make us some healthy pizzas to celebrate 💀 Walking Dead Day.

I’ve been seeing the cauliflower pizza crust craze floating around the Internet for a while now and I finally decided to jump on the bandwagon and give my own version a go. And now I get it. I’ll be honest, this crust is one of the more cumbersome crusts I’ve ever made, but if you have the time, and enjoy being in the kitchen, it’s definitely worth it. I mean, to be able to enjoy a crispy, crunchy thin crust pizza without ANY of the guilt?? It doesn’t get much better than that! It’s free of flour, free of sugar, free of gluten and free of anything that isn’t clean, pure and completely plant based… and it’s still pizza! Pretty Freakin’ Awesome if you ask me.

Servings	Prep Time	Cook Time	Total Time
1 pizza	15 mins.	40 mins.	55 mins.

Ingredients:

1 head of cauliflower
1 tablespoon ground chia seeds + 3 tablespoons water (left to rest for 10 minutes)
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon salt and pepper
1 ½ cups loosely packed kale
¼ cup loosely packed basil
¼ cup walnuts
1 clove garlic
1 tablespoon olive oil
Salt and pepper to taste
Half a tomato, thinly sliced
¼ cup sun-dried tomatoes

Directions:

1. Fill a medium saucepan with water and bring to a simmer.

2. Remove the stem from a head of cauliflower and break off the florets.

3. Place the cauliflower florets in a blender or food processor and pulse until the cauliflower is riced (small little bits—about the size of a grain of rice).

4. Transfer the riced cauliflower to the pot of simmering water and simmer for about two minutes.

5. While the cauliflower is simmering, line a fine mesh colander with cheesecloth (or a nut-milk bag).

6. Pour the cauliflower into the colander and drain. Rinse with cool water until cool enough to handle.

7. Once the cauliflower is cool enough to handle, twist the top of the cheesecloth and strain water out by squeezing. This step will take a while and a good amount of muscle—there will be a lot of water and will require a lot of squeezing! But trust me, you don’t want to skimp here or you won’t get the ideal crisp in your crust.

8. Once you cant squeeze any more water out of the cauliflower, transfer cauliflower from cheesecloth to a mixing bowl. Add chia seed mixture, salt, pepper, parsley, basil and oregano to the cauliflower and fold together until combined.

9. Line a baking sheet with parchment paper and transfer cauliflower to the sheet. Using your hands, flatten and shape your crust. Bake for about 12-15 minutes until edges of the crust begin to lightly brown.

10. Meanwhile, line another baking sheet with parchment paper.

11. Remove crust from the oven. Place the new parchment lined baking sheet upside down on top of the other one, and using oven mitts, flip over so that the bottom side of the crust is now face-up. Return to oven and bake for another 12-15 minutes until the edges of the crust are golden-brown and crispy.

This is what it'll look like after it's been in the oven once.

12. While the crust continues to bake, prepare pesto by combing kale, basil, walnuts, garlic, olive oil, salt and pepper in a blender or food processor until blended.

13. When ready, remove the crust from the oven and top with pesto, sliced tomatoes and sun-dried tomatoes. Return to the oven and cook for another 5-7 minutes until the toppings have browned.