Vegan Protein Pizza with Pesto Sauce

Directions

1. Pre-heat oven to 350 degrees F.
2. In a large mixing bowl add the flax meal along with 8 TBSP of water. Whisk these up and let sit for a few minutes as they will be your “egg replacement.”
3. Add the almond flour and the protein powder along with the other dry ingredients and spices.
4. Rinse the frozen cauliflower rice until thawed and squeeze all the excess liquid out (using a fine mesh colander or cheesecloth) until it is as dry as possible. Alternately, you can steam a pound of fresh cauliflower, blend it in a food processor and then squeeze the liquid out of that in the same process.
5. Add the cauliflower rice to the bowl with dry ingredients and begin forming it into a dough ball. Add the coconut oil at this point since it may get little sticky. Form into a dough ball and roll it out thinly onto a pan lined with parchment paper (non stick and easy cleanup tip).
6. Bake for about 10 min.
7. While the crust bakes, add all pesto ingredients into a food processor and process thoroughly. Set aside.
8. After 10 minutes is up, remove crust from oven and top with pesto and your choice chopped veggies. Pop the topped pizza in the oven for about another 10-15 min. Keep an eye on it so it doesn’t burn