Vegan Cauliflower Crust Pizza with Tomato and Basil
Ingredients
Crust
- 1.5 lbs cauliflower florets (about 6 cups)
- 3 tbsp ground chia
- 1/4 cup water + 1 tbsp
- 1/2 cup almond flour (ground blanched almonds)
- 2 tbsp nutritional yeast
- 1 tsp Italian seasoning
- 3/4 tsp sea salt, finely ground
- 1/2 tsp garlic powder
Toppings
- 1/2 cup tomato sauce
- 1 tbsp tomato paste
- 1/2 tsp sea salt
- 1 cup vegan mozzarella (recipe a few posts back, or store-bought)
- 1/4 cup basil, chopped
- pinch cayenne pepper flakes
Preparation
Pass cauliflower florets through a food processor on the grating blade (not “S” blade) to make rice, or use a box grater
Transfer cauliflower rice to a large mesh sieve and bring a pot of water to boil. Place sieve over the pot and steam for 5 minutes to soften. Let cool
Scoop cauliflower rice into a nut milk bag (or cheesecloth or thin tea towel), gather together, and squeeze out as much water as possible
Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven and cut parchment paper to be roughly the same size as the stone
In a mixing bowl, combine cauliflower rice, ground chia, water, almond flour, nutritional yeast, Italian seasoning, sea salt, and garlic powder. Mix well. Form dough into a ball with your hands
Lay dough onto parchment paper sized to fit a baking tray or pizza stone. Flatten with your hands to form an even, round crust about 1/4-inch thick. Optionally, cover the top with parchment paper and roll with a rolling pin to level
Gently transfer the pizza crust on parchment paper to a hot pizza stone or baking tray. Bake for 20 minutes. Reduce heat to 400°F (200°C) and bake for 15-20 minutes more, until golden
Stir the pizza sauce ingredients in a bowl. If using homemade vegan mozzarella, prepare it now
Layer the pizza crust with sauce, mozzarella, and basil. Cut and serve
