I love pizza. I know, I know, who doesn’t? It’s just that I’ve recently realized how much I miss eating this scrumptious treat.
Being allergic to yeast hasn’t been too big of an issue, until suddenly I am struck with a pizza craving. Yeast free bread? No big deal. But yeast free pizza crust? A bit trickier. That’s when I stumbled on cauliflower pizza crust. Whaaaat?! I had no idea that this was a thing!
I searched around and found this lovely recipe for The BEST Dairy Free Cauliflower Pizza Crust by The Lucky Penny. With one minor change to make it vegan, it was perfect! I decided to use the base crust recipe to make mini pizzas. Because let’s be real, they’re adorable!
Along with being super cute, the smaller crusts also get crispier, making them easier to pick up with your hands. If you are new to the cauliflower-crust-world, the downside of adding another veggie to your pizza is that the crust typically doesn’t firm up enough to pick up. Using the method of squeezing out the excess water, along with making these fellas mini allowed me to battle the crumbly-cauliflower issue.
The cauliflower is such a mild flavor that it tastes truly amazing with the spices mixed in. Add on some delicious and super easy pizza sauce, and you’ll find your pizza craving dancing with happiness! And the absolute best thing about this? It’s stupidly fun! Using your hands to mix the dough and form the crusts, then adding the sauce and toppings to make your perfect pizza… there’s nothing better than that!
I’m excited to try this with my oldest niece and nephew. They won’t eat it, because
they’re picky they have yet to realize that vegetables taste great, but I’ll enjoy hanging out with them in the kitchen!
1 flax egg (1 TBSP flax meal + 2.5 TBSP warm water)
1 medium sized head of cauliflower – should yield close to 3 cups once processed
1/4 tsp salt
1/2 tsp dried basil (crush it even more between your fingers)
1/2 tsp dried oregano (crush it even more between your fingers)
1/2 tsp garlic powder
A few shakes of crushed red pepper
2 TBSP almond meal
1 TBSP nutritional yeast*
1 tablespoon olive oil
4 oz tomato paste
1/4 cup water
1.5 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 pinch of salt
Use whatever your heart desires! Here are some examples:
Onions (carmalized onions are unstoppable on pizza!)
*The nutritional yeast is optional if you have it. It adds great flavor!
Place a pizza stone or pan in the oven. Preheat oven to 450. Place a piece of parchment paper aside for later use.
In a small bowl, prepare your flax egg by adding 2.5 TBSP of water to 1 TBSP of flax. Let sit for 5 minutes.
Cut the florets off the head of cauliflower. Add the florets to your Vitamix or food processor. Pulse until the mixture is mostly fine grains, yielding about 3 cups. Pour the cauliflower into a cheesecloth or tea towel and squeeze out the excess moisture.
Transfer the cauliflower to a bowl and add in everything else, except the egg. Mix well. Add the flax egg and mix again.
Using your hands, form the cauliflower dough into small crusts on the parchment paper on top of a cutting board or an upside down baking sheet. Make whatever size you wish—the smaller they are, the more crispy they will get, but I’ve also made one large crust out of this recipe and was still able to pick it up. Using the cutting board or baking sheet, transfer the crust on to the pre-heated pizza stone in the oven.
Bake for 10-15 minutes until the edges are just turning golden brown and crispy.
While your crust is baking, mix up your pizza sauce. Combine the tomato paste with the water and mix well. Add in the spices and mix again. Taste and adjust seasonings.
Remove from the oven. Add your toppings and return to the oven. Bake for another 5-10 minutes, depending on your toppings. I went with 10 minutes since I wanted the peppers to soften up a bit.