Cauliflower crusted pizza is so delicious, easy to make, and low in calories that you will want to add this recipe to your “make it often” repertoire!
Chop all the cauliflower florets into small pieces.
Steam and blend the riced cauliflower until smooth.
Place the cooked and riced cauliflower in paper towels to remove all excess water.
Place the cooked and dried cauliflower in a mixing bowl. Combine the remaining ingredients.
Spread the cauliflower crust in a thick rectangle. Baked the cauliflower crust in the oven for 20 minutes at 450 degree F. It is done when it is golden brown on the top and crispy on the edges.
I top with salsa. Do not add too much or you will make the crust soggy. Bake for 10-15 minutes at 400 degree F until the cheese is melted and golden. Remove from the oven.
- 1 small head cauliflower (550-600g), before steaming
- 2 whole eggs (or use chia eggs)
- 3 tablespoons of nutritional yeast (or use dairy cheese)
- 1 tablespoon of all-purpose flour
- 1 tablespoon chia seed
- 1 garlic clove, minced
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- fresh ground black pepper
- Preheat oven to 450 degrees F with a pizza stone.
- To create the pureed cauliflower, simply chop all the cauliflower florets into small pieces.
- Lightly steam cauliflower for 3-5 minutes or until slightly soft, place into blender and blend until smooth. (You have an option of leaving this a bit chunky or smooth if you prefer)
- Place the lightly steamed cauliflower into a nut-milk bag//cheesecloth//paper towels over a large bowl (to catch the liquid) and squeeze the excess water from the cauliflower.
- Let the cauliflower sit within the nut-milk//cheesecloth//paper towel for about 5 minutes, returning to squeeze any further water.
- Discard the cauliflower liquid. The end result will resemble a firm puree.
- Combine the remaining ingredients into the large bowl and hand mix with a large spoon or whisk until thoroughly combined.
- Spread the “dough” into either 1 large pizza shape or 2 small pizza rounds on a piece of parchment paper that will be transferred to the hot pizza stone.
- Avoid spreading the “dough” too thin as the moisture will cause it the crack and pull away from rest of the dough, I like leaving mine about ½ inch thick.
- Bake at 450 degrees for about 20 minutes, until the top is golden brown and firm to touch. You can flip this half way through the baking process to make sure both sides are cooked well to your liking. Note: Be careful when flipping, this is very fragile "dough".
- Take out of the oven and top with your favorite toppings.
- Bake for another 10-15 minutes at 400 degrees or until everything on the top has warmed and melted.
Baking: All ovens are different, and the time may take longer if you choose to make a thicker dough. Use a chia egg to make vegan.
Toppings: Some toppings are more moist than others, this will require more baking after you've put on the toppings
Nutritional Yeast: it is optional. It's purely used for taste. Perfect for non-dairy lovers as it has a cheesy flavour and is loaded with B vitamins and protein.
Recipe Adapted from NutritionStripped
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