Pizza has got to be one of my favorite foods. I mean, come one, who doesn’t love a good pizza!
But…I could do without all of that cheese, gluten, and grease if you feel me.
So I went on a quest to create a cauliflower crust that was gluten free AND vegan!
I always see crust like this, but they always always contain eggs! They always say “substitute with flax egg”, but I’m sure they haven’t tested it out, or else they would definitely warn you that it would not come out as a pizza crust at all, but rather, a crumbly mess that you pile other ingredients on and call a meal.
Vegan pizza, to some, is a miss without them even trying it. Cutting out cheese from a pizza is like having cookies without any milk, it’s just not the same! But, nutritional yeast is has come to the rescue! The ingredient gives the crust that perfect “cheezy” kick that makes it more reminiscent of a traditional pizza.
I tried different recipes over and over again, and wasted so much precious cauliflower in the process (so sad!), but I finally came up with something I definitely wanted to share. This crust, paired with my vegan garlic basil pesto, is a definite must try recipe for vegan pizza lovers, (especially those strictly gluten free).
I hope you try out this recipe and enjoy it as much as I did, and feel free to top it with whatever you’d like, the possibilities are endless!
3 cups cauliflower
1 cup almond flour
4.5 flax eggs*
5 tbs nutritional yeast
1/2 tsp dehydrated celery (or you can use salt)
1 tsp dried rosemary
1 tsp oregano
2 tsp dried basil
1 t. garlic powder
1/2 tsp garlic powder
1/4 tsp onion powder
freshly ground pepper to taste
* Heat 1 tablespoon ground flax seeds & 2 -3 tablespoons water in a saucepan for 5 minutes until thick, then cool before using.
Preheat the oven to 420F and line a few pans with parchment or foil.
Roughly chop the cauliflower and process until you reach a rice like consistency, not too mushy! Combine the cauliflower with the rest of your ingredients in a large bowl until mixed through. If necessary, add more almond meal or water to reach a dough consistency.
Scoop out about 1 cup of dough and spread it out on your pan with your hands or the back of a spoon, and make sure its about 1/2″ thick. I made mine too thin and they began burning on the edges and bottom when I baked them.
Bake them in your oven for about 20 minutes, without any toppings.
Remove from the oven and let it cool completely. Top it with your desired sauce and toppings. I recommend my Vegan Garlic Basil Pesto, it goes great with the crust and raw vegetable toppings.
If you are topping it with items that need to be cooked, you will have to cook it prior to topping the crust with it. Cooking the toppings on the crust will make it mushy and probably ruin the crust.