Healthy Dill Ranch & Roasted Mushroom Pizza on Cauliflower Foods Crust

Posted on by llbalanced
Healthy Dill Ranch & Roasted Mushroom Pizza on Cauliflower Foods Crust
Print Recipe
COMMENTS 
WP_Post Object
(
    [ID] => 7905
    [post_author] => 2
    [post_date] => 2017-07-06 11:56:42
    [post_date_gmt] => 2017-07-06 17:56:42
    [post_content] => 
    [post_title] => Healthy Dill Ranch & Roasted Mushroom Pizza on Cauliflower Foods Crust
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => healthy-dill-ranch-roasted-mushroom-pizza-cauliflower-foods-crust
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2017-07-06 11:56:42
    [post_modified_gmt] => 2017-07-06 17:56:42
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7905
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
07.06

I don't think there's much to say about why a healthier Ranch dressing is an awesome, amazing, life-changing thing. I am the perfect consumer for Hidden Valley–I am MUCH more likely to eat my veggies if they are dunked in Ranch dressing. Or anything for that matter! Unfortunately, traditional brands of ranch dressing often contain inflammatory, damaging vegetable oils (often hydrogenated), GMO cornstarch and egg yolks from industrially-raised chickens.  My version uses cashews, which are full of healthy fats and grass-fed yogurt, a great source of probiotics. Plus, it's egg free and takes all of 10 minutes to make!

I have used my healthy Dill Ranch as a pasta sauce, as the base of avocado toast, as a dip for Siete Foods Sea Salt Chips and, of course, as a PIZZA sauce!!!

A few weeks ago, Califlour Foods sent me a few of their grain-free cauliflower pizza crusts to try out. I was excited and apprehensive; I've found homemade cauliflower crust to be cumbersome and delicate, which is why I created the Quinoa Lentil Pizza Crust in my cookbook (which is still my fave!).

Well let me tell you...these crusts are BANGIN'! I've tried the Plant-Based Vegan Italian Crust and the Original Italian Crust, and I adored them both. NOTE: I ended up par-baking both crusts around 5-10 minutes longer than package directions suggested to make them crispier. Do what sounds best to you, starting with the instructions as your baseline! If you eat dairy, I'd suggest the Original Crust as my preference (it is also significantly lower in calories, if that's important to you), but they're both delicious. They also have a Sweet Red Pepper Crust (NOT vegan) that I can't wait to try! All three crusts have super simple and nutritious ingredient lists using real foods. 

If you're interested in trying out some Califlour Foods Crusts, you can use the discount code LLpizza for 20% off your order!

If not, you can use ANY crust you like for this recipe. The real magic is in the combination of my Dill Ranch, melty cheddar cheese and umami-rich roasted mushrooms! The first time I took a bite of this trifecta, I found myself talking aloud to my dog and cat, "guys, this is INSANE. OMG." My cat couldn't have cared less, but my Frenchie was ready to be a taste-tester!

I highly recommend giving this pizza a try, but I also encourage you to find other uses for this Dill Ranch. And if for some reason you don't like dill, don't despair! Just substitute 2 tablespoons chopped chives instead! Both versions are amazing. As I noted in the instructions, you can substitute non-dairy yogurt as well. Just look for something plain and somewhat thick and creamy, like Greek-yogurt consistency.

And if you do make this ranch, please tag me on social media so I can see your creations!!! Instagram: @lauraleabalanced

SHARE THIS:
TOTAL TIME :45 mins(total)15minutes (for ranch)
4-6servings
INGREDIENTS
  • RANCH DRESSING
  • 1/2 cup raw cashews
  • 1/4 cup plain full-fat greek yogurt
  • 1 clove garlic
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill (brand linked below)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup water
  • BALSAMIC ROASTED MUSHROOMS
  • 6 ounces organic sliced portobello mushrooms
  • 2 tablespoons balsamic vinegar (brand linked below)
  • 1 tablespoon low-sodium Tamari (brand linked below)
  • 2 teaspoons avocado oil (brand linked below)
  • PIZZA ASSEMBLY
  • 1 box cauliflower foods vegan or original Italian pizza crust
  • 1 packed cup grated sharp grassfed cheddar cheese
DIRECTIONS
RANCH DRESSING
  1. Add cashews to a small sauce pot, cover with water and bring to a boil. Boil three minutes, then rinse with cold water and drain. Combine cashews and all remaining ingredients in a high powered blender and puree until smooth.
  2. You can use the dressing right away, but I recommend keeping refrigerated for 1 hour before use. Ranch will keep tightly sealed in the fridge for up to 1 week.
BALSAMIC ROASTED MUSHROOMS
  1. In a sealable container, combine all ingredients. Allow to marinate at least 20 minutes, and ideally up to 6 hours.
  2. Preheat oven to 415 degrees F and line a baking sheet with nonstick parchment paper. Pour out excess marinade and add mushrooms to baking sheet in an even layer. Roast for 20-25 minutes, or until smaller in size and golden-brown around the edges.
ASSEMBLY
  1. Par-bake and cool the pizza crusts according to package directions. NOTE: I like to par-bake them an extra 5-8 minutes to make them a little crispier around the edges, but that's just me! Spread a thin layer of ranch dressing on each crust, then top with an even layer of cheese and scattered mushrooms. Bake according to package directions, until cheese is bubbling and melted. Enjoy immediately or refrigerate and enjoy for up to four days.
This entry was posted in . Bookmark the permalink.

Previous Recipes: