25 August, 2015
Cauliflower Pizza Crust (Vegan, GF, Paleo)
Well I did it! I finally made my very own cauliflower pizza crust. For some reason I had been putting off trying it for myself for a long time but I finally decided that it was time. Any recipe that incorporates more vegetables into my life is right up my alley. Only until recently has cauliflower become one of my favorite vegetables. There are so many things you can do with it. Also worth mentioning are the amazing nutrients that this cruciferous vegetable provides.
Pizza is one of those foods that I would love to eat all of the time but don’t because nutritionally speaking it typically isn’t the greatest. With a crust like this I can enjoy pizza more often and still add to my daily servings of vegetables.
Making a crust like this does take a little practice and I tried it out twice in one weekend to make sure I would get the same result. I tend to like my pizza crust thin and crispy despite being from Chicago the city of deep dish pizza. I like to taste the toppings and not just the crust.
I wanted to create a crust that would work well for as many people as possible…vegans, gluten free, grain free, dairy free, nut free, egg free. I myself am working on cutting out certain foods to test for possible intolerance so I have been avoiding cheese, nuts, eggs, and grains. I used tiger nut flour to help bind the dough which is actually not a nut at all (read more about them here). This recipe couldn’t have come at a more perfect time for me and hopefully for you as well.
I had so much fun topping the cauliflower pizza crust with my favorite ingredients. I used pesto with roasted onions and red pepper sauce on the first crust I made. The second run through included tomato sauce with fresh tomatoes and basil.
Reader feedback: What are your favorite pizza toppings?
Cauliflower Pizza Crust (Vegan, GF, Paleo)
Ingredients
- 1 large head cauliflower stem removed
- 1 tablespoon chia seeds
- 2 chia eggs 2 tablespoons chia soaked in 1/3 cup water (regular eggs work too)
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 cup tiger nut flour
Instructions
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Cut the cauliflower into small florets.
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Steam the cauliflower until tender about 5 minutes and allow to cool a few minutes.
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In a food processor puree the cooked cauliflower (can be a little chunky).
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Add the cauliflower puree to a clean towel or cheesecloth and ring out all of the liquid out of the cauliflower. You want to make sure it is as dry as possible so I do this for a few minutes.
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In a bowl add the cauliflower and the rest of the ingredients and mix until well combined.
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Press the dough out on a lined baking sheet about 1/8-1/4 inch thick (I like it thinner) into desired shape.
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Bake crust in a 400 F degree oven for 25-30 minutes.
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Flip the crust over onto another lined pan and slowly remove the top liner. (if it doesn't pull away easily then the crust isn't done and just put back in the oven until the liner pulls away)
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Bake on the other side for an additional 10-15 minutes until crisp.
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Add toppings and bake another 5-10 minutes.
Recipe Notes
*choose organic ingredients when possible.
8 Comments
I like the sounds of this version of cauliflower pizza! Great idea using tiger nut flour! 🙂
Your crust looks perfect! I would love a big slice of this for dinner!!
This sounds so good! Will the dough still stick together without the tiger nut flour, or any other flour?
You really will have to use some type of flour or I think the dough will be too wet.
Ahh that makes sense! Thanks for the advice.
Anytime!
Love this crust but what are ingredients for the toppings??? Please send
I just used cheese, tomato sauce and sliced tomatoes