EASIEST VEGAN CAULIFLOWER PIZZA CRUST RECIPE WITH PESTO & VEGAN CHEESE
Happy Wednesday! As you know my obsession about pizza is real, so we had to create a cauliflower pizza recipe, we’ve been working on this recipe on the weekends and we have the best and easiest vegan cauliflower pizza crust!
On the 2018, fledgling entrepreneur Gail Becker gambled everything on her concept of a pizza with a cauliflower-based crust.
There are tons of recipes on internet on how to make cauliflower crust, I have to say I’ve tried lots and our recipe works 100% so you can be confident following as I made this recipe several times before posting it to make sure that it works for you.
This cauliflower pizza crust is really delicious, it is thick and crunchy I really love the pesto and vegan cheese on top it makes the perfect pizza for Friday night, absolutely love it!
Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.
IS CAULIFLOWER PIZZA CRUST BETTER FOR YOU?
Pizza can certainly be a healthy choice, whatever crust you choose. What can matter more are the toppings you use, especially if you’re looking to keep calories or carbs low.
DOES CAULIFLOWER PIZZA CRUST TASTE GOOD?
I like the flavor of the cauliflower pizza crust, it is not the same flavor as the regular pizza but I like the flavor, and I also love the idea to have cauliflower hidden in the pizza.
It is also really important the toppings that you choose to make it savory and delicious.
a medium size cauliflower
2 cups gluten free flour
the juice of 1/2 lemon
a pinch of salt
4 tbsp flax seeds
1/2 cup water
1 tbsp mixed herbs (oregano, thyme,…)
a pinch of chili flakes
2 cups of mushrooms
3 garlic cloves
1 tbsp ginger powder
2 tbsp olive oil
1/4 cup firm tofu
Preparation time: 20 minutes
Total time: 40 minutes
Serving size: 2 serves
Preheat the oven to 180ºC (356°F).
Let’s start by making the cauliflower crust, clean and chop the cauliflower in a food processor, it should look like rice.
Put the cauliflower into a linen cloth to drain the water of the cauliflower.
Once it is drained, mix 4 cups of cauliflower with 2 cups of flour, the juice of 1/2 lemon, 1 tbsp of mixed herbs, a pinch of chili flakes, a pinch of salt, 1/2 cup of water and 4 tbsp flax seeds.
Knead the dough until is has a nice consistency, then put the dough onto baking paper and make the shape of the pizza.
Cook the cauliflower crust in the oven at 180ºC (356°F) until it is golden for around 5 to to 10 minutes approximately.
Whilst the cauliflower crust is in the oven we are going to prepare the toppings.
In a medium size pan, add 2 tbsp of olive oil, once warm, add the chopped garlic and cook until golden.
Then, add the mushrooms, ginger, and tofu, cook until golden for around 7 minutes.
To finish the pizza, add the pesto to the pizza crust, then the mix that we just made with the mushrooms and add vegan cheese.
Cook in the oven or around 10 minutes more, top it with more chili flakes.
You can keep the leftovers in the fridge for 4 days.
IF YOU LOVE THIS RECIPE
You will enjoy this recipe too!
Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut