A simple cauliflower pizza crust recipe that’s so surprisingly delicious, you’d never guess it could possibly be so healthy!
If you somehow still haven’t tried cauliflower pizza crust, this easy recipe is one you should absolutely bookmark… Or better yet, make this for dinner tonight!
● Just FIVE Ingredients (Yes, seriously, just five!!!)
If you’re currently a cauliflower pizza crust skeptic, you will be shocked at how good this is.
(Above, with my incredible melty vegan mozzerella from the Hello Breakfast Cookbook.)
I am a girl who really loves carbs.
Like, ridiculously loves carbs. I’m pretty sure I could survive on an all-carb diet if I had to.
To be perfectly honest, I never thought I would get on the cauliflower pizza crust bandwagon. Taking my beloved dough-y Italian pizza crust and replacing it with a vegetable?! No thank you; I wanted no part of this.
For months, I completely ignored the cauliflower-instead-of-carbs trend sweeping the internet, tuning out whenever a friend would rave about how she’d made cauliflower rice or cauliflower breadsticks and how they were ohmygosh so gooooooooood!
But as the months went on and the trend only seemed to be getting stronger, curiosity finally got the better of me… I had to know what all the hype was about. I gave in and tried my hand at cauliflower pizza.
And I fell in LOVE.
While there are other cauliflower crust recipes online, most of the recipes I saw call for either eggs and cheese or harder-to-find vegan ingredients such as almond meal, arrowroot, or brown rice flour.
I wanted a much simpler ingredient list, so I experimented on my own, which is my favorite thing to do because I’m so terrible at following a recipe. It took me three tries to perfect this crust, but I could see potential from the start. Below are a few photos of the pizza-making process; I know how much you all love in-process pictures!
Cauliflower Pizza Crust – Step-By-Step Instructions:
Step One: Whisk together the liquid ingredients, then refrigerate for half an hour while you chop the cauliflower into small florets and steam until soft.
Step Two: Squeeze out as much moisture as possible from the cauliflower with a clean dish towel. Mash it with the liquid mixture and dry ingredients in a medium bowl, then form into a ball.
Step Three: Place the ball on a parchment-lined baking sheet, and pat it into a circle about 1/4-inch thick. Bake 25 minutes or until lightly browned with crispy edges. Remove from the oven and add toppings of choice, then bake an additional 8 minutes.
Allow to cool 5 minutes, then slice and enjoy!
I’ve been holding on to this recipe for months now, waiting for a special occasion to post it, and today is just one such special occasion. Today, I am 21 years old.
Yes, 21… Never mind how many years ago I also turned 21 😉
Maybe I should go with 24. It might sound more believable?
Anyway, age is just a number. I feel healthier and—if possible—even younger than I did at 21, partially thanks to a healthy, plant-based diet of whole foods and recipes such as this unprocessed, gluten-free, and vegan cauliflower pizza crust.
Even before you add any toppings whatsoever, the cauliflower crust already supplies 3 grams of fiber, 2.5 grams of protein, and over 50% of the RDA for Vitamin C in each slice.
And that’s just for one slice… Who ever stops at just one slice of pizza???
Cauliflower Pizza Crust
The Best Cauliflower Pizza Crust – Just 5 Ingredients!
- 1/2 medium head of cauliflower (4 cups of small florets)
- 2 1/2 tbsp flaxmeal or chia seeds
- 1/4 cup water
- 1/3 cup almond or oat flour OR very loosely packed 1/2 cup rolled oats or quinoa flakes
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
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!
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