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Cauliflower Pizza Crust
Cauliflower pizza crust is a great way to add more veggies to traditional pizza. This recipe is tasty, nutritious and easy to make. You can add flour to create a deep dish variety, or keep it grain free for a thin crust.
Instructions: Bake cauliflower @ 400 degrees for 20 minutes. (Keep oven on as you prepare the cauliflower crust.) Allow to cool, and use food processor to "rice". Be careful not to puree. I use the grater tool. You can certainly use a blender, just stop it frequently or use "pulse". If you're into manual labor and big messes, feel free to do it by hand!
Alternatively, you can grate it before you cook it, and microwave with a bit of water for about 8 minutes.
In a small bowl, mix ground flax, water and xantham gum. Allow to expand for at least 5 minutes.
In a large bowl, mix all ingredients together. It will be sticky. Wet hands help.
You'll have enough for 3-4 large pizzas. (Remember, you can freeze what you don't wish to use!)
Press mixture into pan. Bake @ 425 for 15 minutes. The crust should be basically done. (A little gooey is ok; it continues to set as it cools. Add baking time in 3 minute increments as needed.
Top with sauce, veggies and additional vegan cheese. Broil for 3-5 minutes.
For a deep dish, thicker crust variety, use a preheated stone. Bake @ 375 for 40 minutes. The crust should look and taste done. Test it with a spatula, and add cooking time if it's gooey. Add additional baking time as necessary in 3 minute increments.
Top with sauce, veggies and additional vegan cheese. Broil for 3-4 minutes.
Deep Dish Cauliflower Crust: For a firmer thicker crust that has a little more holding power, add 2 gluten free baking mix (substitute any baking mix).