I think everyone has their own favorite meals or snacks that they miss when they start a new “diet” or healthy eating plan or make their New Years Resolutions. I always miss the really bad stuff, like the carb-loaded pizza. With tons of cheese. I decided to remake this mess into as little-carb-as-possible Cauliflower Pizza Crust, it’s vegan and gluten-free and you can add as much toppings as you want!
So I of course had seen on Pinterest the cauliflower pizza crust, but nothing vegan. Everything can be made GF but when you are trying to find a vegan binder things can get difficult. The ole flax-egg ended up being what I thought of as best, then I had to decided what the grain was going to be. I had a coupon for Bob’s Red Mill Creamy Brown Rice Farina so I had bought it with no idea what I was going to do with it. Uh, pizza crust was about as imaginative as I got.
So at my grocery store I stopped at the tiny little cauliflower section in the veg aisle. They only had about 10 sitting there, but these were the hugest cauli’s I had ever seen. The picture does not do it justice – it was seriously bigger than my head! I only ended up using a little over half of it for two pizzas (the second pizza will be in a later post, because seriously when you are on a pizza kick, one won’t do). That is some serious cauliflower!
Start by washing your cauliflower, then cutting small enough pieces that will fit going into your food processor. I cut the head in half then cut the smaller pieces. Get the shredder part onto the processor then turn on. Shred the little flowers; be careful or at least aware that little pieces will come flying back out at you when you take the stopper out to refill. Then just add the rice-style cauliflower to a pot and add your spices, put it low and stir about 5 minutes. Add your rice and mix, then add your flax egg then stir good. Pour onto a parchment covered baking sheet then bake at 350 for 30 minutes. Just an FYI – this crust is super flimsy, so be prepared to eat it with a fork. Which is how I eat it generally anyway. The dough will have a crispiness to it from the rice. It adds to the texture and makes it seem more firm. Add your fave toppings!
My all-time fave topping is mushrooms, but I added a few others for my first non-crust pizza. Some yummy sauce, vegan pepperoni (not gf), olives and artichokes hearts. Add some vegan cheese and yuuummmmm.
4 C Riced Cauliflower
2 Tsp Garlic Powder
2 Tsp Oregano
1 Tsp Basil
1/2 Tsp Black Pepper
3/4 C Bobs Red Mill Creamy Brown Rice Farina
2 Tbsp Water, over rice
2 Flax Egg
1. Shred cleaned cauliflower in your food processor. If you don’t want a lot of left over riced cauliflower, start with just a few florets at a time and measure out, then continue.
2. Turn oven to 350 degrees.
3. In a medium pot on low setting stir your cauliflower and add your spices.
4. After 5 minutes of stirring (keep stirring so it won’t burn) add your rice and water and keeping mixing.
5. Turn off the burner after a minute then add flax egg. Mix everything really well until completely combined.
6. Pour “dough” onto a parchment covered baking sheet and, using your fingers, press out flat, a little more than 1/4 inch thick.
7. Bake for 30 minutes.
1/2 Can Muir Glen No Salt Added Tomato Sauce
1/2 Can Muir Glen Diced Tomatoes with Medium Green Chilies
1 Pkg Tofurky Pepperoni Slices
1 Can Olives, drained and sliced
7.5oz Jar Reese Marinated Artichoke Hearts, drained
1 Pkg Go Veggie! Dairy Free Mexican Style Cheese Shreds
1. After crust is baked add your favorite toppings – whatever they may be.
2. Bake for 20 minutes.
3. Let cool slightly, then use a sharp knife to cut. Use a large spatula to place slice on your plate.