Cauliflower Pizza Bites


Cauliflower Pizza Bites on

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.

Cauliflower Pizza Bites on Pizza Bites 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!


The cauliflower “dough” after squeezing out the excess water.

Pizza sauce and my chosen toppings. Roasted garlic, arugula, green onions, bell pepper, basil, and sliced tomatoes. YUM!

The crust before cooking.

DSC_0019DSC_0021I 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!

DSC_0025 DSC_0026Along 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!

DSC_0039 DSC_0040 DSC_0043I’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!

Prep time: 20 minutes   Cook time: 30 minutes
Total time: 50 minutes

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

Pizza Sauce:
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:
Daiya cheese
Bell peppers
Sliced tomatoes
Onions (carmalized onions are unstoppable on pizza!)
Roasted garlic

*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.



Irish Soda Bread



The two things I have missed in my gluten-free and yeast-free world are grilled cheese sandwiches and toast. Not necessarily the healthiest things, but some of my favorite indulgences! Sunday dinners with my parents were often grilled cheese and tomato soup (Mmmm…comfort food), and a quick dessert favorite of mine has always been toast with butter and cinnamon. Add in the Earth Balance coconut spread—holy cow. This led me to my recent determination: to make my own bread that I could use for both of these tasty treats!

20140423 Irish Soda Bread IngredientsDSC_0024

The solution: IRISH SODA BREAD. Genius. The trick was to make it vegan and gluten-free. There are tons of recipes out there for exactly that, so I just needed to find one and tweak it to perfection. Thank you, Gluten Free Goddess, for her Gluten Free Irish Soda Bread Recipe. With only a few minor changes, I ended up with delicious bread that has already fit so many purposes!


I have used it to make both of my weaknesses. And each treat was a huge success. The bread has enough flavor to be delicious on its own, but not enough to overpower a sandwich or toast. Perfect!

grilled cheese sammy 20140423 cinammon toast 4

Prep time: 10 minutes   Cook time: 30 minutes


  • 1 cup GF oat flour (I used Bob’s Red Mill GF Oats ground into flour)
  • 1/2 cup Bob’s Red Mill All-Purpose Flour
  • 1/2 cup potato starch flour
  • 2 TBSP brown sugar
  • 1 tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp xanthum gum OR 2 tsp chia seeds + 4 tsp water
  • 5 TBSP coconut oil* or vegan butter (I used Earth Balance butter since I had it on hand)
  • 3/4 cup plain non-dairy milk (I used unsweetened almond milk)
  • Juice from 1/2 of a lemon
  • 2 Tbsp flaxseed meal + 5 Tbsp water
  • 1 TBSP agave nectar or maple syrup

*Note—if you use coconut oil, measure the 5 TBSP in a separate bowl and then place the bowl in the freezer for about 10 minutes. It will make the coconut oil more solid, and therefore closer in consistency to butter. This helps keep the bread a bit fluffier. It is helpful to place your large mixing bowl and pastry cutter in the freezer before beginning the recipe, as well.

Preheat oven to 375F. Prepare an 8- or 9-inch round baking pan by greasing it with coconut oil or vegan butter. Sprinkle the pan with GF oat flour.

In a large mixing bowl, prepare your flaxseed eggs by combining the flaxseed and water in a small bowl. Let sit for 5 minutes. If using chia seeds instead of xanthum gum, add the chia seeds and the additional water to this same bowl. While these set up, prepare the rest of your ingredients.

Add the dry ingredients to the large mixing bowl and whisk together. Using a pastry cutter or a fork, cut in the butter or coconut oil.

In a separate mixing bowl, combine the wet ingredients. Slowly fold the wet ingredients into the dry ingredients. The final consistency of the bread should be a sticky dough. Mine had a bit more liquid in the dough, which made for a denser, yet moister (literally was stumped when trying to replace that with a less-gross word), bread. If your dough appears too dry, add more almond milk, 1 TBSP at a time.

Transfer the dough to your prepared cake pan. Give the pan a few shimmies and shakes (technical terms) to make sure the dough is even. If this doesn’t work, wet your hands and flatten the dough out. Using a sharp knife, cut a cross through the top of the dough. Because my dough was less dry, the cross didn’t quite survive the baking process. I hope yours does, as it definitely adds to the aesthetic appeal of the bread!

Bake for 30-35 minutes, until the top is a crispety-crunchety texture, and a toothpick comes out clean when stuck in the middle of the bread. Let the bread cool in the pan for a few minutes and then transfer to a cooling rack. Enjoy!