This is part two of the cauliflower crust pizza post from the other day. I had wanted to try this again as a vegan version using flax in the crust instead of eggs (and figure out how to make it not fall apart). I haven’t gotten around to that yet (I’ll report back when I do), but this version is entirely dairy-free. I topped it with leftover kale pesto that I had stored away in my freezer along with some sauteed broccolini, roasted tomatoes and pine nuts.
I could have posted these two pizzas as “his and hers” versions. To Jack’s benefit, I’m always pulling cheese off my pizza and piling it onto his.
We’re a match made in heaven like that.
adapted from The Happy Go Lucky Vegan
makes approx. two 8-inch pizzas
2 cups ground raw cauliflower flourettes (about 1 small head)
3/4 cup almond flour
3 eggs (or you could try flax eggs if vegan)
pinches of salt
a few grinds of pepper
1/2 teaspoon onion powder (optional)
1/2 teaspoon garlic powder (optional)
2-3 tablespoons nutritional yeast (optional)
whatever pizza toppings you like, I used kale pesto, roasted tomatoes, sauteed broccolini, pine nuts, and a drizzle of balsamic.
Preheat oven to 450 degrees.
Chop cauliflower and pulse flourettes in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.
Whisk 3 eggs and mix all of the rest of the crust ingredients together and form into a ball. It should be pretty wet but If it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).
Press “dough” ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. I was able to lift mine up and flip it over a few times to get it to spread (if yours sticks and you can’t lift it off the pan, it’s still ok). Try to spread it to be a little less than 1/4 inch thick.
Crust needs to be baked for 25-30 minutes total. Since I was topping mine with pesto I baked the crust by itself entirely and added the toppings at the end. I sauteed the broccoli and roasted the tomatoes separately from the crust. If you’re making a pizza with cheese or tomato sauce, bake crust for approx. 15 minutes, then top with sauce and other toppings and bake for 10-15 minutes more. (oven times may vary depending on your oven or consistency of your “dough”).