Vegan Cauliflower Pizza Crust

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Since I became vegan, I have heard a lot about cauliflower pizza crust and have to say that I have always been skeptical about it. I mean, I am Italian! How can a cauliflower replace a wheat flour? After several attempts I can say that I am quite near to the perfect result. This cauliflower pizza crust is tasty, crispy and healthy. Of course, it’s still a cauliflower pizza crust, so don’t expect to eat pizza! BUT it tastes similar and more importantly, this version is healthier, lighter and something you can eat everyday without that guilty feeling!

Further Food Nutritionist Commentary:

Who doesn't love pizza when it is low carb? Thanks to the cauliflower base, Giada has given us a nutrient packed, guilt-free dinner! Cauliflower is a member of cruciferous family which has been linked to significantly reduce risk of cancers. This is due to the detoxification, antioxidants, and anti-inflammatory powers that cauliflower possesses. Antioxidant and anti-inflammatory properties are seen through Vitamin C where 1 cup offers nearly 73% of the DRI and Vitamin K respectively.

Flax seeds have been in the news for the past few years and for good reason. As a superfood, they provide the highly coveted omega-3s which are great for lowering risk of coronary heart disease as well as improving cholesterol levels. They are also packed with fiber but low in carbohydrates! This recipe alone offers 15g which is nearly 60% of the daily recommendation. Not only fats and fiber, flax seeds also pack 15g of protein which is needed to fuel and refuel your muscles.

By Ale Zozos

Vegan Cauliflower Pizza Crust

  • Prep Time:15 minutes
  • Cook Time:35 minutes
  • Servings: 2

Ingredients

For the crust:
2 tablespoons ground flax seeds and 6 tablespoons water

1 medium head cauliflower
2 tablespoons nutritional yeast
3 tablespoons almond meal
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon dried basil
½ teaspoon dried rosemary

For topping:
10 tablespoons or 1/2 cup organic tomato sauce
1 cup rocket leaves
10 cherry tomatoes (halved)
½ avocado (sliced)
2 champignon mushrooms (sliced)
50 ml or 1.5 ounces balsamic vinegar

Instructions

1. Preheat oven to 180°C or 350 F.
2. Prepare the egg replacement: whisk flax seeds and water together and let stand 5-10 minutes until thick, gelatinous and gloppy.
3. Prepare the cauliflower: chop the florets into small pieces, place into a food processor and blend until pureed.
4. Steam the cauliflower for 3-5 minutes until it becomes soft, then place it into a paper towel and squeeze all the excess water. Do it for several times until no more water comes out.
5. Combine the cauliflower in a bowl with the remaining ingredients and hand mix very well.
6. Spread the dough into a pizza shape if you have one otherwise on a baking tray.
7. Bake at 180°C (350F) for about 25/30 minutes, until the top is golden brown then flip and cooked the other side for 10 minute (just be careful not to destroy the dough while you flip it).
8. Then take out of the oven and top with tomato sauce, rocket leaves, cherry tomatoes, avocado slices and mushrooms (previously cooked on a saucepan).
9. Drizzle with a reduction of balsamic vinegar (just heat the balsamic vinegar in a saucepan till it becomes thick) and enjoy!

1. Preheat oven to 180°C or 350 F. 2. Prepare the egg replacement: whisk flax seeds and water together and let stand 5-10 minutes until thick, gelatinous and gloppy. 3. Prepare the cauliflower: chop the florets into small pieces, place into a food processor and blend until pureed. 4. Steam the cauliflower for 3-5 minutes until it becomes soft, then place it into a paper towel and squeeze all the excess water. Do it for several times until no more water comes out. 5. Combine the cauliflower in a bowl with the remaining ingredients and hand mix very well. 6. Spread the dough into a pizza shape if you have one otherwise on a baking tray. 7. Bake at 180°C (350F) for about 25/30 minutes, until the top is golden brown then flip and cooked the other side for 10 minute (just be careful not to destroy the dough while you flip it). 8. Then take out of the oven and top with tomato sauce, rocket leaves, cherry tomatoes, avocado slices and mushrooms (previously cooked on a saucepan). 9. Drizzle with a reduction of balsamic vinegar (just heat the balsamic vinegar in a saucepan till it becomes thick) and enjoy!

Nutrition Information

Per Serving:  Calories: 270; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 993mg; Potassium: 511mg; Carbohydrate: 35g; Fiber: 15g; Sugar: 17g; Protein: 16g


Nutrition Bonus: Vit C: 383%; Iron: 18%; Calcium: 14% 

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6 thoughts on “Vegan Cauliflower Pizza Crust

  1. louise

    DO NOT HEAT FLAX SEEDS.THE OIL IS VERY UNSTABLE WHEN EXPOSED TO HEAT refer to all scientific literature covering flax

    Reply
    1. Theitalianveganista Post author

      Hi Megan, I usually place a piece of parchment paper on the top of the pizza, then a plate and I flip. And carefully I take away the first parchment paper that is now on the top leaving only the new one!

      Reply

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