I have been dying to try out cauliflower pizza crust for ages now. I have read a lot online and it seems that people either love it or hate it, but I can tell you, not only was it fairly easy to make, but it tasted great. On the right is a vegetarian version, with a simple topping of mozzarella, homemade tomato sauce, sun-dried tomatoes and fresh basil. On the left is a vegan version topped with loads of veggies and a homemade pesto. If you want to try it yourself you will find the vegetarian pizza crust recipe below. For the vegan version I left out the egg and parmesan and used homemade chia egg. For anyone who isn’t familiar with chia ‘egg’, it is just 2 tbsp of chia seeds mixed with 4 tbsp of water. Simply mix and leave a couple of minutes to thicken and then it can be used as the ‘egg’ to bind the mixture.
Cauliflower Pizza Crust – makes one medium sized pizza
1 kg fresh cauliflower
100g ground almonds
1 tsp onion powder
1 tsp oregano
A good grating of parmesan cheese
A generous sprinkle of salt and pepper
Preheat your oven to 200 c. /180 fan /gas mark 6. Remove the leaves and stalk of the cauliflower and cut into pieces. Pulse half the cauliflower in a food processor until it resembles breadcrumbs. Tip into a microwaveable dish and repeat with the other half. Cook in the microwave on high for 6 – 7 mins. Tip into a clean tea towel and leave to cool for a while. Now comes the hardest part – squeeze as much water as you can from the cooked cauliflower. You will be surprised how much water will come out and how little you will be left with, but if you don’t squeeze as if your life depended on it you will be left with a soggy crust.
Next tip the squeezed cauliflower into a dish and mix in all the remaining ingredients. You will have a kind of moist dough. This will become your tasty pizza crust. Line a tray with baking parchment and grease with oil or a cooking spray. Now squash down your cauliflower dough into whatever shape you wish, to a thickness of around 0.5cm. If you want you can push up the edges to form a crust. Place your crust in the oven and bake for 18 – 20 mins until the golden brown and the edges have become crisp (The chia ‘egg’ base seemed to take a little longer, maybe 25 – 28 mins)
Finally finish with your desired toppings and put back in the oven for another 10 – 12 mins.
Let me know how you get on and feel free to ask if you have any questions. On a personal note Arto if you are reading this, you pizza is still the best I have ever had! but this is a good gluten free version.