September 25, 2015

The Best Vegan Cauliflower Crust Pizza!

There's absolutely nothing better than a hot vegan pizza on a Sunday afternoon at home watching movies. 

I meannnnnnnn? Right? 

And if you find time to make a cauliflower crust, then the pizza will be so much better! 

I stumbled across @greenpancakefart's Instagram a couple of days ago and saw her picture of a cauliflower crust pizza her mum made. It looked amazing. Christina (yeah her name is Christina, too) gave me the recipe (yay! thank you so much!!). I made slight changes and used almond flour instead of almond meal, just because I didn't have it at home. Almond meal and almond flour have different textures, but I think it is no problem to use one or another. It turned out crispy & delicious! 


(makes 4 pizzas, Ø 22cm)

cauliflower crust

1kg cauliflower 
6 tbs chia seeds
18 tbs water 
1 cup almond flour
1 tsp salt 
1 tsp garlic powder


tomato sauce (I used Barilla Napoletana)
pumpkin, mushrooms, tomatoes, onions, pineapple, artichockes,... 


4 tbs cashew or white almond butter


1. Preheat oven to 400°F (200°C

2. Place cauliflower florets in a blender and pulse until a rice-like texture is created. 

3. Pour cauliflower "rice"into a large sauce pot with water and bring to a boil. Cover, reduce heat and allow to cook for 5 minutes. 

4. Drain the liquid and let cauliflower cool down (or place it in the freezer for 10 minutes). 

5. In the meantime, mix together chia seeds and water (add enough water to create a vegan "egg"). Set aside and allow the mixture to thicken. 

6. Now transfer the cauliflower rice to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower. 

7. Mix together the cauliflower, the chia seeds, almond meal and season with salt and garlic powder.

8. Line a baking sheet with parchment paper. Now use your hands to form the dough into a crust on the parchment paper. Don't make it too thick! 

9. Put pizza into the oven and bake for 20 minutes until golden. 

10. Add the toppings you want. First, tomato sauce, then veggies, fruits, anything. And of course, dried oregano! If you like to have pumpkin, mushrooms or eggplant on your pizza, I'd recommend to sear the veggies before adding them. 

11. Slide parchment with topped pizza back into the oven and bake for 5-7 minutes.

12. In the meantime it is time to make the cheese! Mix together cashew or white almond butter (I used both) with water until you get a nice creamy texture. Season with salt and pepper. Voilà! 
Sprinkle nut cheese on top and the pizza is ready to eat! 

Healthy, delicious and easy. ENJOY!



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