Cauliflower pizza might sound a bit out there, but once you’ve taken the plunge you won’t want to go back. Topping a regular old pizza base wit cauliflower tossed in olive oil, nooch, and lemon can make for a delicious dish, but how about making your very own cauliflower pizza crust?
This super simple recipe is quick, requires no kneading, can be made in advance, freezes well, and can make one large pizza or several smaller, individual pizzas. In total, you’re looking at around two hours start to finish, with an hour of that as a resting period where the pizza dough chills in the refrigerator and you relax with a glass of wine or a cup of tea, and a good book.
Make the dough with orange of purple cauliflower for added pizza pizzazz (and some extra nutrients)!
To make the cauliflower pizza base, you’ll need:
- 1/2 head of cauliflower
- 1 cup wholewheat flour (or oats)
- 2 tablespoons flaxseed
- 3 tablespoons olive oil
- 1/2 cup water
- 1 tsp za’atar
- 1/2 tsp salt
- pinch of ground black pepper
- Blitz cauliflower florets in a food processor until crumbly. Add flour and flaxseed and process until well combined.
- Throw in the rest of the ingredients and process until a sticky dough forms.
- Wrap dough in clingfilm or a ziploc and refrigerate for 1 hour.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Take the refrigerated ball of pizza dough and make one large or several smaller pizza bases (wet your fingers and smush the dough into circles about 1 cm in depth).
- Brush the pizza base(s) with olive oil.
- Bake for 25-30 minutes or until slightly golden brown.
While the pizza base is cooking, prepare your…
Cauliflower Pizza Toppings:
- 1 tbsp olive oil
- 1/2 red onion, chopped
- 2 crimini mushrooms, sliced
- 1 Tofurky beer sausage, coined
- 2 garlic cloves, thinly sliced
- 1 tomato, sliced
- 1/2 cup kale, shredded
Caramelize the onions:
- Place red onions in a saucepan on a low heat.
- Cook onions for ten to fifteen minutes, stirring to prevent sticking and burning as they caramelize.
- Remove onions from heat.
Cook your toppings:
- Heat oil in a cast iron skillet.
- Sauté mushrooms for two minutes, then add the sausage and garlic and sauté until lightly browned.
- Add the tomato slices and cook for three minutes, then flip and cook the other side until browned.
- Turn off the heat and add the kale to the pan to steam lightly while you assemble the pizza(s).
To assemble the pizzas, simply add your toppings and sprinkle with a little sea salt. Vegan brie or feta is a delicious addition to these pizzas, which can be eaten right away or refrigerated for lunch the next day.
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