Cauliflower Crust Pizza (Vegan)
Ingredients:
- 1 medium head cauliflower (about 700 g / 1.5 lbs), cut into florets
- 45 ml (3 tbsp) ground flaxseed + 9 tbsp water
- 15 g (3 tbsp) nutritional yeast
- 3 g (1 tsp) garlic powder
- 1 g (1 tsp) dried oregano
- 3 g (½ tsp) salt
- 1 g (½ tsp) black pepper
- 120 ml (½ cup) tomato passata or crushed tomatoes
- 3 g (1) garlic clove
- 1 g (1 tsp) dried oregano
- 0.3 g (½ tsp) dried basil
- Salt and pepper to taste
- 80 g (2.8 oz) vegan mozzarella
- ½ red bell pepper, thinly sliced
- 98 g (½) zucchini
- Handful of cherry tomatoes, halved
- 40 g (¼) red onion
- Fresh basil leaves, to finish
- Chili flakes and olive oil, to finish
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Leftover Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Instructions:
- Make the flax eggs: Mix 3 tbsp ground flaxseed with 9 tbsp water. Stir and let sit 10 minutes until thick and gel-like.
- Rice the cauliflower: Pulse cauliflower florets in a food processor until they resemble fine breadcrumbs. Don’t over-process into mush. Alternatively grate on the large holes of a box grater.
- Cook the cauliflower: Microwave riced cauliflower in a large bowl for 4–5 minutes until steamed through. Alternatively steam on the stovetop for 5 minutes. Spread onto a clean kitchen towel and cool 5 minutes.
- Squeeze out ALL the moisture — this is the most important step: Wrap the cauliflower in the towel and squeeze as hard as you can over the sink. Remove as much water as possible — a soggy crust is almost always from not squeezing enough. Aim to remove at least ½ cup of liquid.
- Make the crust mixture: Combine the squeezed cauliflower, flax eggs, nutritional yeast, garlic powder, oregano, salt, and pepper in a large bowl. Mix well until it holds together when pressed.
- Shape and pre-bake: Preheat oven to 220°C (425°F). Line a baking sheet with oiled parchment. Press the cauliflower mixture into a 25–28 cm circle, about 5–6 mm thick with slightly thicker edges. Bake for 20–25 minutes until golden and dry on top with deeply browned edges.
- Add sauce and toppings: Mix passata with garlic, oregano, basil, salt, and pepper. Spread over the pre-baked crust leaving a 2 cm border. Add vegan mozzarella, then layer on bell pepper, zucchini, cherry tomatoes, and red onion.
- Bake again: Return to oven for 12–15 minutes until cheese is melted and vegetables are tender with charred edges.
- Finish and serve: Rest 2–3 minutes. Top with fresh basil, chili flakes, and a drizzle of olive oil. Slice and serve immediately.
Notes: Squeezing out the moisture is the single most important step. A soggy or crumbling crust almost always comes down to not squeezing enough — use your strongest grip and squeeze in two or three rounds. The crust won't be exactly like bread pizza, but it should be firm enough to pick up a slice.
Storage: Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a hot oven at 200°C for 8-10 minutes or in a dry skillet — avoid the microwave as it makes the crust soft. The pre-baked unsauced crust can be frozen for up to 1 month.
Variations: Swap tomato sauce for a cashew cream base with roasted garlic and fresh thyme for a white pizza. Use smoky BBQ sauce, red onion, corn, and shredded tempeh for a BBQ pizza. Keep it simple with just sauce, vegan mozzarella, and fresh basil for a margherita. Let the pressed crust air-dry in the fridge uncovered for 30 minutes before baking for an extra crispy crust.
Topping Ideas: Roasted mushrooms, artichoke hearts, kalamata olives, sun-dried tomatoes, caramelized onions, or a pesto drizzle all work beautifully.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ground flaxseed + 9 tbsp water acts as a binder, standing in for egg to hold everything together. The nutritional yeast adds a cheesy, savory umami note. The garlic powder builds a savory, aromatic base. The dried oregano adds an earthy, aromatic herbal backbone.
Cauliflower Crust Pizza (Vegan)
Ingredients:
- 1 medium head cauliflower (about 700 g / 1.5 lbs), cut into florets
- 45 ml (3 tbsp) ground flaxseed + 9 tbsp water
- 15 g (3 tbsp) nutritional yeast
- 3 g (1 tsp) garlic powder
- 1 g (1 tsp) dried oregano
- 3 g (½ tsp) salt
- 1 g (½ tsp) black pepper
- 120 ml (½ cup) tomato passata or crushed tomatoes
- 3 g (1) garlic clove
- 1 g (1 tsp) dried oregano
- 0.3 g (½ tsp) dried basil
- Salt and pepper to taste
- 80 g (2.8 oz) vegan mozzarella
- ½ red bell pepper, thinly sliced
- 98 g (½) zucchini
- Handful of cherry tomatoes, halved
- 40 g (¼) red onion
- Fresh basil leaves, to finish
- Chili flakes and olive oil, to finish
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ground flaxseed + 9 tbsp water acts as a binder, standing in for egg to hold everything together. The nutritional yeast adds a cheesy, savory umami note. The garlic powder builds a savory, aromatic base. The dried oregano adds an earthy, aromatic herbal backbone.
Instructions:
- Make the flax eggs: Mix 3 tbsp ground flaxseed with 9 tbsp water. Stir and let sit 10 minutes until thick and gel-like.
- Rice the cauliflower: Pulse cauliflower florets in a food processor until they resemble fine breadcrumbs. Don’t over-process into mush. Alternatively grate on the large holes of a box grater.
- Cook the cauliflower: Microwave riced cauliflower in a large bowl for 4–5 minutes until steamed through. Alternatively steam on the stovetop for 5 minutes. Spread onto a clean kitchen towel and cool 5 minutes.
- Squeeze out ALL the moisture — this is the most important step: Wrap the cauliflower in the towel and squeeze as hard as you can over the sink. Remove as much water as possible — a soggy crust is almost always from not squeezing enough. Aim to remove at least ½ cup of liquid.
- Make the crust mixture: Combine the squeezed cauliflower, flax eggs, nutritional yeast, garlic powder, oregano, salt, and pepper in a large bowl. Mix well until it holds together when pressed.
- Shape and pre-bake: Preheat oven to 220°C (425°F). Line a baking sheet with oiled parchment. Press the cauliflower mixture into a 25–28 cm circle, about 5–6 mm thick with slightly thicker edges. Bake for 20–25 minutes until golden and dry on top with deeply browned edges.
- Add sauce and toppings: Mix passata with garlic, oregano, basil, salt, and pepper. Spread over the pre-baked crust leaving a 2 cm border. Add vegan mozzarella, then layer on bell pepper, zucchini, cherry tomatoes, and red onion.
- Bake again: Return to oven for 12–15 minutes until cheese is melted and vegetables are tender with charred edges.
- Finish and serve: Rest 2–3 minutes. Top with fresh basil, chili flakes, and a drizzle of olive oil. Slice and serve immediately.
