Cauliflower Pizza Crust
A easy and secretly vegan cauliflower pizza crust recipe that’s so rather delicious, you’d by no means guess it is able to possibly be so healthful! in case you by hook or by crook still haven’t tried cauliflower pizza, this easy recipe is one you must virtually bookmark… Or better but, make this for dinner this night!
I absolutely neglected the cauliflower-instead-of-carbs trend sweeping the net, tuning out whenever a chum could rave approximately how she’d made cauliflower rice or cauliflower breadsticks and how they had been ohmygosh so gooooooooood!
However as the months went on and the cauliflower fashion handiest seemed to be getting stronger, curiosity finally got the higher of me… I needed to understand what all of the hype was approximately. I gave in and attempted my hand at cauliflower pizza.
Ingredients
- 1/2 medium head of cauliflower (4 cups of small florets)
- 1 1/2 tsp baking powder OR 2 1/2 tbsp flaxmeal or chia seeds
- 1/4 cup water
- 1/3 cup flour (I’ve used spelt, white, oat, or sorghum. Readers reported success with almond. Or use very loosely packed 1/2 cup rolled oats or quinoa flakes)
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
Instructions
- Line a baking sheet with parchment, and set aside. Whisk together flax and water, then refrigerate at least a 1/2 hour. Chop cauliflower into small florets, then steam until fall-apart soft. Drain fully.
- If using rolled oats, process them in a food processor until oats achieve a flour-like texture. Or just use oat flour and skip the processing step. Stir the oat flour with the oregano, garlic, and salt.
- Preheat oven to 450 F. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible. Place the squeezed-out cauliflower into a medium bowl and add the flax mixture. Mash and stir well. Then stir in the oat mixture. Form into a ball, and place on top of the parchment-lined baking sheet. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. (Take off the top sheet of parchment before baking.) Bake 25 minutes, or until lightly browned with crispy edges. Remove and add toppings of choice. Bake an additional 8 minutes. Allow to cool 5 minutes, then slice and enjoy!
Based on the recipe from https://chocolatecoveredkatie.com/2016/09/05/cauliflower-pizza-crust-vegan/
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