Vegan Cauliflower Pizza Crust
Ingredients
The crust
-
1
medium-large head
cauliflower, riced (yielding 6 cups)
-
1 ½
Tbsp
flaxseed meal
-
4
Tbsp
water
-
¼
tsp
sea salt
-
3
Tbsp
Vegan Parmesan Cheese (or nutritional yeast)
-
1
tsp
dried oregano
-
1
tsp
dried basil
-
3
cloves
garlic, minced
-
1
Tbsp
cornstarch
-
1
Tbsp
cornmeal (or gluten-free flour)
The toppings (optional)
-
to taste
Puréed tomatoes or Easy Marinara (or store bought pizza sauce)
-
to taste
Vegan Pesto
-
to taste
Sautéed or fresh vegetables (e.g. bell pepper, onion, mushroom)
-
to taste
Fresh basil
-
to taste
Red pepper flake
-
to taste
Vegan parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Rice the cauliflower using a box grater or food processor and set aside.
- Boil a large pot of water and cook the riced cauliflower for 5 minutes, then drain and let cool.
- Squeeze out as much excess moisture from the cauliflower as possible using a clean dish towel.
- Prepare the flax egg by mixing flaxseed meal and water, letting it rest for 5 minutes.
- In a mixing bowl, combine the cauliflower, flax egg, sea salt, vegan parmesan, oregano, basil, garlic, and cornstarch.
- Mix until a loose dough forms and adjust flavors as needed.
- Line a baking sheet with parchment paper and sprinkle with cornmeal.
- Spread the dough into a circle or square, keeping it under ½-inch thick.
- Bake the crust for 45 minutes, then flip it carefully and bake for an additional 10-12 minutes until golden brown.
- Top with desired toppings and bake for another 10 minutes or until toppings are tender.
- Serve hot with optional garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
113
Total fat
3.6g
Total carbohydrates
17.5g
Total protein
6.4g
Sodium
294mg
Cholesterol
0mg
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