I have been wanting to make cauliflower pizza crust for as long as I could remember. The closest I ever got to making it was when I purchased cauliflower for faux tater tots, but even then I was too busy making soap and working two jobs to get around to that either. After making cashew cream last week, I think it gave me the needed confidence to make the cauliflower crust. I was inspired by this recipe. The only thing I tweaked initially was doubling the recipe. What I would tweak for the future is reducing the amount of water I used. The bake time was more like 45 minutes before getting a truly golden brown crust (but my crust was more than 1/4 inch thick). Also, I made two pizzas. My boyfriend's had real cheese and lots of it, and that seemed to work better in terms of holding the crust together and making it sturdy enough to pick up. So the key to a sturdier crust is using less water and lots of cheese. My instructions includes toppings prep and homemade tomato sauce. I know in reality most people don't have three hours or so to devote to prepping dinner, so feel free to buy store-bought sauce and precut veggies to cut the time.
Tools
Food processor
PotCookie sheet (greased and/or with a silicone liner)
Blender (or simply used food processor)
Pan
Crust Ingredients: (prep 30 minutes, cook time up to 45 minutes)
1 Large head of Cauliflower
3/4 cup of almond flour
1 1/2 Tbsp Dried Oregano
1/4 cup chia seeds
1/2-1/4 cup water (1/2 cup for thicker crust, 1/4 cup for thinner crust)
Sea salt and pepper to taste
1. Set the oven to 400 degrees.
2. Add chia seeds to water and put in the fridge for 20 minutes.
3. Chop up the cauliflower florets then run them in the food processor 2-5 minutes until grainy. Put the mixture in a bowl4. Mix cauliflower with almond flour, dried oregano, and salt and pepper.
5. Add chia seed mixture to bowl and mix everything by hand. Form mixture into a ball and place in the center of a greased cookie sheet.
6. Use your hands to carefully flattened out into a circle, oval, or square. Add a little ridge around the edge if desired. Make into the thickness desired (if you used less water = thicker crust up to 1/4 in)
7. Bake 25 minutes or until golden brown for thinner crust. Bake up to 45 minutes for a thicker crust.
Tomato Sauce: (prep time 5 minutes, cook times 10 minutes)
2-3 tomatoes (pureed in blender or food processor)
1/4 cup fresh oregano
2-6 cloves of fresh garlic
1/2 small onion
1 tb olive oil
Sea salt and pepper to taste
1 cup+ of other pureed veggies if desired (I added broccoli and eggplant to maximize my veggies)
1. Put oregano, garlic, and onions in the food processor until minced.
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| Tomato sauce |
3. Carefully pour in tomato puree (and other pureed veggies if desired) and bring to a simmer. Simmer on low until sauce reduces at least by half (or until it thickens to desired consistency.
4. Add salt an pepper to taste.
5. Once the crust is done, spread layer of sauce onto crust.
Toppings (all thinly sliced in food processor; prep time 10 minutes, cook time up to 7 minutes)1/2 cup of mushrooms
1 bell pepper
1/4 cup of red onions
1-2 oz vegan pepperoni
6-8 oz of vegan cheese (the more you use, the more it will stay together)
1. Turn on the oven's broiler.
2. After crust is completed, and tomato sauce is added, add a layer of cheese. Try to layer the cheese so that there are no gaps (the least amount of gaps results in a pizza that holds together better).
3. Layer the veggies and pepperoni, then top with more cheese.
4. Put pizza under the broiler 3-7 minutes until cheese is melted to your liking.5. Cut and enjoy!
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Marquita Bell is soaper-in-chief and the owner of The Body Buffet where foodie meets beauty. Based out of Philadelphia, The Body Buffet aims to cultivate beauty inside and out from foodie adventures, self-care tips, and via handmade artisan soap, shampoo bars, facial bars, laundry soap and more. They use local ingredients when possible and have aimed to make conditioning skin-loving, hair-loving, clothes-loving soap since 2009.
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