Vegan Cauliflower Pizza Crust
This vegan cauliflower pizza crust is a healthy, gluten-free alternative to traditional pizza dough. Made with cauliflower, almond flour, and flaxseed, it’s light, crispy, and packed with nutrients. Perfect for anyone looking to enjoy a delicious, plant-based pizza without the carbs!
Ingredients
- Cauliflower 1 medium head
- Nutritional Yeast 2 tablespoons
- Flaxseed 2 tablespoons
Optional Seasonings for Extra Flavor
- Garlic 2 cloves, minced or 1 teaspoon garlic powder – A must-have for that savory, aromatic flavor that’s perfect for pizza.
- Salt 1/2 teaspoon – Balances out the flavors and enhances the taste of the cauliflower and almond flour.
- Pepper 1/4 teaspoon – A pinch of black pepper adds warmth and complexity to the crust.
- Oregano 1 teaspoon – A classic herb that brings an authentic pizza flavor to your crust.
- Basil 1 teaspoon – A fresh, aromatic addition that makes your crust taste like it came straight from an Italian pizzeria.
Instructions
Preparing the Cauliflower: Ricing and Squeezing Out Excess Moisture
- The key to a great cauliflower crust starts with properly preparing the cauliflower. This step ensures the crust doesn’t turn soggy and gives you that perfect crispy texture.
- Rice the cauliflower: Start by cutting your cauliflower into florets. Use a food processor to pulse the florets into tiny rice-like pieces. You’ll need about 1 medium head of cauliflower to make enough for one crust.
- Squeeze out the moisture: Cauliflower holds a lot of water, so it’s crucial to remove it. After ricing the cauliflower, place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. The drier your cauliflower, the crispier your crust will be, so don’t skip this step!
Combining the Ingredients to Form the Dough
- Once the cauliflower is ready, it’s time to form the dough for your pizza crust.
- Mixing the ingredients: In a large bowl, combine the riced cauliflower with almond flour and nutritional yeast. These will give the crust flavor and texture. Add flaxseed to act as your vegan binder.
- Season to taste: Add in your seasonings—salt, pepper, garlic, and herbs like oregano or basil. These will give your crust that classic pizza flavor.
- Form the dough: Stir the mixture together until it forms a dough-like consistency. If the dough feels too wet, you can add a bit more almond flour to help it come together. The dough should hold together easily when pressed.
Shaping the Crust and Baking It to Achieve the Perfect Crispy Texture
- Now comes the fun part—shaping your pizza crust and baking it to crispy perfection!
- Preheat your oven: Set the oven to 400°F (200°C). This high heat helps get that perfect crispy crust.
- Shape the crust: Place the dough on a parchment-lined baking sheet. Use your hands to spread the dough into your desired shape, whether it’s round or square. Aim for a thickness of about 1/4 inch—thicker crusts will take longer to bake and may not crisp as well.
- Bake the crust: Bake the crust for 20-25 minutes or until it’s golden brown and crispy on the edges. You’ll know it’s done when it’s firm to the touch and slightly browned. Be sure to check it towards the end to avoid overbaking.
Tips for a Foolproof Cauliflower Crust
- A few simple tips can ensure your cauliflower pizza crust turns out perfect every time:
- Press out the moisture: The more moisture you remove, the better your crust will turn out. Don’t rush this step—take your time squeezing out as much water as possible.
- Use a hot oven: A preheated oven is essential for getting that crispy texture. Let the oven reach the full temperature before you bake the crust.
- Watch your baking times: If you prefer a thicker crust, bake it a little longer, but make sure it doesn’t burn. If you’re unsure, keep an eye on the edges and check the firmness of the crust before removing it from the oven.
Notes
Nutrition Information (Per Serving):
- Calories: 150 kcal
- Fat: 9g
- Protein: 4g
- Carbohydrates: 12g
- Fiber: 4g
- Sugars: 4g
- Sodium: 180mg
- Calcium: 80mg
- Iron: 1.5mg