Decided to make a Cauliflower Crust Pizza the other day and it turned out pretty damn delicious!! Cauliflower Crust Pizza is a great healthy alternative when you’re trying be healthy & want to avoid carb loading.
I have an intolerance to Egg’s & Dairy so I opted out of using both of those things in this recipe. However – instead of a Flax Egg you can use a real Egg! Keep that in mind…
Lets get to the good stuff…
- 1 pound cauliflower florets (fresh or frozen)
- 3 tablespoons ground chia or flax seeds , divided
- 3 to 6 tablespoons water , as needed
- 1/2 cup almond meal
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor and pulse until a rice-like texture is created. Pour the cauliflower “rice” to a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
In the meantime, mix together 2 tablespoons of ground flax seeds with 3 tablespoons of water, to create an extra-thick vegan “egg.” Set aside and allow the mixture to thicken.
Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.
Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, almond meal, additional tablespoon a ground flax, salt, garlic and dried oregano. Add up to 3 more tablespoons of water, if needed to make the dough stir-able. Stir well to mix, then press the mixture into the parchment-lined baking sheet. Make sure you’re keeping the crust about 1/4-inch thick. For best results, press the crust together firmly, mak
ing sure that there are no “thin spots” where it might crack.
Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.
You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, use an additional piece of parchment paper to flip the entire pizza crust, then return it to the pan to bake for an additional 15 minutes.
Once the crust is firm and dry, add your favourite pizza toppings and return to the oven to let everything heat up, usually about 5-10 additional minutes. I added marinara sauce, sautéed onions, fresh arugula, fresh basil, pine nuts, turkey sausage, goat cheese & vegan parmesan.
Hope you enjoy this healthy alternative!!
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