Homemade Vegan Cauliflower Pizza
Ingredients
Cauliflower 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 to make rice or use a box grater.
Transfer cauliflower rice to a large mesh sieve and steam over boiling water for 5 minutes to soften, then let cool.
Scoop cauliflower rice into a nut milk bag or cheese cloth and squeeze out as much water as possible.
Preheat oven to 450F/230C and if using a pizza stone, place it in the oven and cut parchment paper to size.
In a mixing bowl, combine cauliflower rice, ground chia, water, almond flour, nutritional yeast, Italian seasoning, sea salt, and garlic powder, mix well and form dough into a ball.
Lay dough onto parchment paper and flatten with hands to about 1/4-inch thick, optionally covering with parchment and rolling with a rolling pin.
Gently transfer pizza crust on parchment to the hot pizza stone or baking tray and cook for 20 minutes, then reduce heat to 400F/200C and cook for another 15-20 minutes until golden.
Stir pizza sauce ingredients in a bowl and if using homemade vegan mozzarella, make it now.
Lather pizza crust with sauce, mozzarella, and basil, then cut and serve.
