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Vegan Cauliflower Crust Pizza

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.

I adapted it from the Vegan Cauliflower Pizza Crust recipe I found at RawIsSexy.com when I was all out of ideas for my vegan-eats week.

Crust Ingredients:

  • 1 cauliflower head
  • 3 tbsp ground flax seed
  • 9 tbsp water
  • 1/2 cup rolled oats (or old-fashioned oats)
  • seasonings of your choice

Toppings:

  • marinara sauce
  • tomatoes
  • onions
  • portobello mushrooms
  • green bell peppers
  • artichoke hearts
  • & whatever deliciousness your heart desires

 

Directions:

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.

 

I’m wondering…

 

What are you favorite pizza toppings? If you’ve made a vegan pizza before, how did you make your crust?

About youmefit

I am a college student that is trying to stay physically fit and eat healthy. We all know how hard this is, so I am trying to post some tips, and get some discussions started so we can all learn from each other.

4 comments

  1. This was good but the crust stuck to the pan and I had to eat it like a casserole

  2. HI. I AM TRYIN THIS RECIPE AND MY CAULIFLOWER WON’T BIND LIKE YOURS. I DID MORE OF THE GROUND FLAX, HOT WATER MIXTURE??

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