As promised earlier this week, and in celebration of making it through a whole week of eating vegan, here’s the recipe for the awesome cauliflower crust pizza I made on Wednesday night.
- 1 cauliflower head
- 3 tbsp ground flax seed
- 9 tbsp water
- 1/2 cup rolled oats (or old-fashioned oats)
- seasonings of your choice
- marinara sauce
- portobello mushrooms
- green bell peppers
- artichoke hearts
- & whatever deliciousness your heart desires
1. Preheat your oven to 425ºF.
2. Grate the cauliflower into tiny, rice-sized pieces. I used a grater because it’s all I had around, but a food processor or simply chopping it up will do the trick.
3. Try to get as much moisture out of the cauliflower as possible. I put it in a Pyrex bowl and stirred it around on the stove on low heat for about 5 minutes. Then I patted it as dry as I could with a paper towel.
4. Mix in the oatmeal to help soak up some of the moisture.
5. In a bowl, combine the flax seed and 9 tbsp of hot water. Stir until you have a gooey, gel-like mixture. This is your binder.
6. Stir the flax mixture into your cauliflower and add in your seasoning. I used sea salt, black pepper, garlic powder, and a blend of Italian herbs.
7. Spread your mixture out on pizza stone or a round tray. RawIsSexy recommends sprinkling some flour if you’re using a pizza stone, and I suggest a sheet of parchment paper if you’re using a tray.
8. Bake for about 35 minutes, or until crispy in the center.
9. Take out the crust and add your toppings.
10. Bake for an additional 10-15 minutes.
11. Once your toppings look cooked, remove pizza from oven, cool, and enjoy!
The verdict: This pizza was absolutely amazing! The flavors worked so well together, and with the creaminess of the artichoke, I didn’t miss the cheese at all.
Unfortunately, I went wrong somewhere in the process and had to eat it with a fork. I think I underestimated the importance of getting all the moisture out, since I’m pretty sure that’s the reason I ended up with a plate full of baked veggies, rather than a crispy handful of pizza.
I’ll definitely try this recipe again, but next time I might not layer as many toppings as I did so the crust holds up better. If you’re on the fence about making a vegan dish, give this one a shot! It’s a whole lot simpler than making a traditional pizza crust, and much healthier.
What are you favorite pizza toppings? If you’ve made a vegan pizza before, how did you make your crust?