Cauliflower Crust Pizza

Written by Kajsa IngelssonApril 11, 2019

This is the most amazing and healthy glutenfree vegan pizza ever!

I have two favorite versions when it comes to toppings so far; homemade tomato sauce with sprouts, sundried tomatoes spinach and cashew cheese or version nr 2; vegan pesto with sliced tomatoes, sprouts, kimchi and macadamia cheese.

Go nuts, be creative and top it up with anything and everything your heart and belly desires! #lifeofmjau 🙂

This pizza serves 2 and takes about 1 hour to make from scratch to finished deliciousness.

♥ Cauliflower Crust Pizza

    • 1 head cauliflower (550-600g), before steaming
    • flax eggs (2 tablespoon ground flaxseeds mixed with 4 tablespoons water and left to sit for 5 min)
    • 5tablespoons of nutritional yeast
    • 1 tablespoon of chickpea/favabean flour
    • 1 tablespoon chia seed
    • 2 teaspoons garlic powder
    • 1 teaspoon sea salt
    • 1 teaspoon turmeric
    • 1 teaspoon dried oregano
  • Fresh ground black pepper

How to make it:

  • Heat oven to 450°F (235°C).Chop all the cauliflower florets into small pieces, boil or steam them for casi 4 min. Strain and place into a blender and blend until pureed (it doesn’t have to be perfectly smooth).
  • Place the cauliflower into a nut-milk bag/cheesecloth 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 on an oven plate. Dont spread it too thin as it will crack.
  • Bake for about 20 min, until golden brown and firm to the touch.
  • Take out of the oven and top with your favorite toppings. You now have two options, keep the toppings raw (which I prefer) or bake for another 10-15 minutes at 400 degrees or until everything on the top has warmed and melted.