Cauliflower Pizza tastes so good and is healthy too! Even those people who may not like cauliflower as a vegetable will ask for seconds – it’s that enjoyable. Give it to your kids – they will love it. Best of all, you are avoiding the potential problem of gluten found in regular pizza crusts.
Cauliflower Pizza Crust
The secret to a crispy crust is to make sure the cooked cauliflower is thoroughly drained and as dry as possible. Rolling the dough thin is also helpful.
It’s best to sauté your toppings in advance so they don’t require cooking on the pizza. I suggest thinly sliced baby portabella mushrooms, red onions, garlic, sundried tomatoes, baby spinach and black Kalamata olives sautéed in a little olive oil. I also like to use ‘Follow Your Heart‘ Vegan Mozzarella to give the pizza an authentic taste and look.
Makes 2, 10 x 10 pizza crusts
1 small organic head of cauliflower, trimmed and broken into florets
¼ cup ground organic golden flax seeds
¼ cup organic coconut flour
3 Tbs. nutritional yeast
½ tsp. organic garlic powder
1 tsp. dried basil
¼ Himalayan salt
1 organic egg
2 Tbs. organic chia seeds
2 Tbs. organic extra virgin olive oil
Preheat oven to 450 degrees F.
1. Place cauliflower florets in a food processor and process with the “s” blade until broken down to a fine meal.
2. Place cauliflower in a dry skillet and cook over medium heat, stirring frequently. Cook for approx. 10 minutes or until cauliflower is soft.
3. Place cooked cauliflower in a milk seed bag or clean tea towel and squeeze out as much excess water as possible. (Wearing clean rubber gloves help to avoid burning yourself.)
4. Place cauliflower in a mixing bowl.
5. In a separate bowl, beat egg lightly and add chia seeds and olive oil and whisk together. Let stand 5 minutes so chia become gelatinous.
6. Add flax meal, coconut flour, nutritional yeast, garlic powder, basil and salt to cauliflower and mix well with hands to incorporate all ingredients.
7. Add egg mixture to cauliflower and mix again to thoroughly combine all ingredients. Let crust rest for 5 minutes.
8. Divide crust in half and roll each section of crust between 2 pieces of parchment paper to ¼ inch thick.
9. Remove the top layer of parchment and discard. Slide the bottom piece of parchment paper with crust carefully onto a baking sheet. Repeat for second crust.
10. Bake crusts for 20 to 25 minutes or until edges begin to brown.
11. Remove from oven and spread pesto or tomato sauce evenly over crust. Sprinkle generously with cheese of choice and add prepared vegetables over surface and drizzle with olive oil.
12. Return pans to oven and bake an additional 8 to 10 minutes or until vegetables are sizzling and cheese is melted.
13. Serve immediately.
by Marian Tobin-Hardy