Vegan Cauliflower Pizza
Make a eggless, gluten-free, and keto-friendly pizza crust using cauliflower for the crust and no egg white! It is light, crispy and so good!
Equipment
- Box grater
- Parchment paper
Ingredients
Cauliflower crust
- 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
Pizza toppings
- 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
Instructions
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.
Tried this recipe?Let us know how it was!