What’s this? A vegan recipe for cauliflower pizza crust? Well, a wise person once said – “If cauliflower can be pizza, you can be anything!” … OK, you got me. I have no idea who said that first, so I’m going to just attribute it to “the internet” 😉. And the brave soul who said it was right – cauliflower really can be pizza! I’m going to show you how to transform this veggie into a vegan, gluten-free pizza crust firm enough to hold in your hand!
Gluten-free, Low carb, Tasty and Nutritious Pizza
What food could match up to all these things at once? I think you can guess … it’ cauliflower! To begin with, we’re going to make cauliflower “rice”. That’s simple – just use a cheese grater, or a food processor with a “grater” blade, to shred the cauliflower into tiny pieces. You’ll know when you’re done – it will look like a pile of rice! Quick note: you can use riced cauliflower to make many traditional rice dishes less starchy.
Next, we’re going to take our cauliflower rice and steam it. The benefit to steaming is that we cook the cauliflower without boiling away all the goodness. This is important, because cauliflower gives this vegan pizza a good dose of vitamin C, with some vitamin B and K as well!
Your Main Squeeze
The first trick for getting this vegan pizza crust to stick together is a big SQUEEZE! To do this, bundle up the cauliflower rice in a nut bag (or clean tea towel) and start pressing out the water. After you think you’ve squeezed it enough … don’t stop! Keep smooshing until that cauliflower is as dry as possible. No one likes a soggy pizza …
Keeping it Vegan!
The second trick to holding this vegan pizza together is the binder. There are other cauliflower pizza crust recipes out there, but many of them use eggs. However, we know that a good chia or flax “egg” is the perfect replacement. Both of these seeds form a handy gel when soaked in water, which is great for holding baked goods together. Flax and chia also bring a welcome dose of fiber, omega 3 fatty acids, and other nutrients.
A Firm Crust is a Must!
Now we’re in the final stages of the recipe – this cauliflower is nearly a gluten-free pizza! First, we’ll mix the cauliflower rice with our “eggs” and some seasoning (nutritional yeast, salt and pepper), and push it into a pizza pan. After that, we’re going to bake it until it gets nice and brown. Roasting or baking really brings out flavor from the small amount of sugar present in cauliflower, which melds nicely with the salt in the base and pizza sauce.
I really can’t stress this enough – pre-baking the crust is really important! It’s essential for making your cauliflower pizza slices nice and firm.
Top it Off!
Here it is – the moment you’ve been waiting for! No, not eating it. I mean the moment before that – topping it! This is where you slap down a delicious sauce and then set your imagination free!
So what’s it going to be? Do you want a classic (vegan) cheese pizza with a dusting of herbs? On the other hand, maybe you feel like creating controversy and adding pineapple 😉? Alternatively, the pizza we photographed is loaded with some of our favorite veggies (roasted pumpkin or butternut squash work great). The variations are endless!
So now, just get this vegan, gluten free pizza goodness into the oven. You’ll be munching in no time!Print
Cauliflower Pizza Crust
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour, 15minutes
- Yield: 8 slices of Cauliflower Pizza Crust 1x
- 2 chia/flax eggs (made using 2 tablespoons of ground chia or flax seeds)
- 1 head cauliflower (5 cups), trimmed and cut into florets*
- 1/2 cup gluten-free flour**
- 1/4 cup vegan cheese, grated
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Prepare chia/flax egg by mixing together finely ground chia or flax seeds with four tablespoons of water. Allow to thicken for five minutes.
- Add cauliflower florets into food processor and pulse until the cauliflower has turned into pieces the size of rice. Skip this step if using store-bought cauliflower rice.
- Into a large pot fitted with a steamer insert, add 1 inch / 2.5cms water. Bring water to a boil and then add cauliflower rice, steam 5 minutes. Remove cauliflower from heat and set aside to cool.
- Preheat oven to 375F / 190C and line a 12 inches/3cms pizza tray with parchment paper.
- Scoop steamed cauliflower into nut bag (or cotton kitchen towel), then squeeze bag to remove excess water from the cauliflower. Tip cauliflower into a medium size bowl, along with prepared chia/flax eggs, gluten-free flour, vegan cheese, nutritional yeast, salt and pepper. Stir well to combine.
- Transfer cauliflower pizza dough to the parchment paper and using a spoon and your fingers, form a 1/4 inch / 0.6cms thick pizza crust. Bake for 40 minutes, flipping over half way through baking.
- Top pizza with sauce, vegan cheese and veggies of choice. Then return to the oven and bake for further 10 to 15 minutes until the vegan cheese is melted and the veggies are golden. Enjoy! 😋🍕
- *To save time you can use cauliflower rice purchased from the grocery store.
- **Alternatively you can make this cauliflower pizza crust using all-purpose flour or whole wheat flour.
- Nutrition facts are to be used as a guide only and are calculated without pizza toppings.
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