Cauliflower went from being a not very popular, kind of boring stinky vegetable to the new cool kid on the block! You may have seen bags of cauliflower rice, frozen cauliflower chick’n wings, boxes of keto-friendly frozen cauliflower pizza crusts.
One of the great thing about cauliflower pizza crusts is that they are gluten-free but if you check the ingredient list, you will notice that most contain egg white as a binder. It makes sense since egg white is cheap and in abundant supply. So I wanted to make a plant-based version that you work, achieve a nice consistency.
What can be substituted for egg white?
There are a few good substitutes like whole psyllium husk, and flax egg that will hold the cauliflower together when it bakes.
SAUCE & TOPPINGS
In terms of sauce, pesto, tomato paste, or cashew cream sauce are great options. You can also combine all three for a totally deliciously decadent base!
Tips for Making Crispy Cauliflower Pizzas
– One of the keys to making a crispy crust is to pat dry the cauliflower as dry as possible using a paper towel or clean kitchen towel.
– Use tomato paste instead of tomato sauce so that the crust stays crispy and does not get soggy.
– It is best to use vegetables that do not contain too much water like onions, mushrooms, peppers, artichokes, olives, etc.
– If you want to use more water loaded veggies, you can either panfry them or quickly roast them so that they release some of their moisture before baking the pizza.
– Make 2 smaller pizzas instead of a large one to more easily handle flipping them when baking the crust.
– To freeze: double the recipe, bake the crusts. Set aside until cool to the touch. Place in between 2 sheets of parchment paper and in a sealed bag. Store flat. Do not thaw before baking! Add toppings and bake immediately.
Does cauliflower crust look and taste like wheat crust?
Not really. The dough doesn’t stretch because there is no gluten. It gets darker as it cooks and has a more rustic look. So you won’t be sneaking it! But it produces a lighter, high protein, high fiber, and low carb alternative.
Vegan Cauliflower Pizza
- Box grater
- Parchment paper
- 1 medium cauliflower head
- 1 tbsp ground flax seeds
- 1/2 cup warm water
- 1/2 cup coconut or rice flour
- 1 tbsp Baking powder
- 1 tsp garlic powder
- 1/2 cup tomato paste
- 1 cup shredded vegan cheese
- 1/3 cup artichoke hearts
- sliced black olives
- 2 tbsp capers
- fresh basil leaves
- sea salt & pepper
Prepare the cauliflower rice
- Remove all green parts. Using the side with larger holes on a box grater, grate the cauliflower.
- Steam the cauliflower for a 5-10 minutes.
- Drain well and squeeze in a nut milk bag so that you remove as much moisture as possible. You will be surprised how much water will come out (about 1/2 cup).
Make the flax or chia egg
- Mix 3 tbsp of ground flax seeds with 1/2 cup warm water. Stir well.
Combine all crust ingredients
- Mix the cauliflower rice, flax or chia egg, baking powder, the coconut or rice flour, and spices.
- Dip you hand in water and use your fingers to mix all the ingredients. They will be mealy at first, then will hold together.
- Cut a sheet of parchment paper and place over a baking dish.
- Flatten the ball into a uniform pizza dough. The thinner the crust (12 inches is perfect) the crispier it will be.
- Bake at 400 for 40 minutes, checking towards the end to make sure that nothing is burning.
- Gently flip over and bake another 10-15 minutes.
- This is a great time to roast vegetables if you are using broccoli.
Finish the pizza
- Top the pizza with your favorite toppings.
- Bake for 15 minutes. Slice and serve immediately.
This recipe is gluten-free, grain-free and oil-free!