If you read a lot of food blogs, you will know that there are blogging food trends, such as the chickpea omelette, Sriracha-flavored everything, and chia puddings, just to name a few. I am rarely one to start a food trend, but happily climb on board other people’s creative food ideas.
The cauliflower crust pizza however, nope. Didn’t interest me. It seemed to be sweeping the low-carb, no-grain, fad-dieter circles, and since I’ll happily eat carbs and wheat flour, I really had no need for a pizza crust made out of cauliflower. My life was at peace.
But then it appeared on my meal plan from my vegan body building coach. And despite what my clients may or may not do (ahem), if I hire someone to take charge of my fitness and nutrition, I do what she says. But OK, so I actually tried avoiding that particular meal option for a few weeks. Yet after my seven thousandth portobello mushroom burger, I was getting a little bored, and suddenly a cauliflower crust pizza didn’t sound like such a bad idea after all!
The link to the recipe on my meal plan however seemed to have mixed results in the comments. Many people said the vegan version of cauliflower crust didn’t hold together and although tasty, you just ended up eating it with a fork. I don’t know about you, but when I spend a lot of time on a recipe only to realize it would have been just as good to eat a bowl of steamed cauliflower with tomato sauce on top, I am none too happy.
So I did a little blog hopping and discovered this version that combines the grated cauliflower with chickpea flour, ground almonds and ground flax or chia seeds. Bingo! The crust held together firmly. It was tasty. It was better than a plain bowl of steamed cauliflower with tomato sauce. I shall be making it often and I hope you will too!
Original recipe can be found here: http://myvega.com/vega-life/recipe-center/vegan-cauliflower-pizza-crust/
- 2 1/2 cups cauliflower (Israelis, I used a single bag of pre-washed cauliflower florets)
- 2 Tbsp almonds
- 3 Tbsp flax or chia seeds
- ½ cup water
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 cup chickpea flour
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- 1 Tbsp olive oil
- ¼ tsp salt
- olive oil
- Pizza sauce
- Pizza toppings of your choice (I used vegan cheese, black olives, onions, and jalapenos)
- Pre-heat the oven to 200C.
- Line a baking sheet with baking paper and then oil or spray with oil spray.
- Grind the almonds in a grinder or food processor. Set aside.
- Grind the flax or chia seeds in the same grinder.
- Mix the flax or chia seeds with the 1/2 cup water and let sit while preparing the rest of the ingredients.
- Add the cauliflower to a food processor and process until finely chopped.
- Add chopped cauliflower to a frying pan with a few drops of oil or water, and cook on medium for about 5 minutes, stirring constantly.
- Transfer cauliflower to a bowl and mix in all remaining ingredients, until it forms a dough. I did this with my hands, obviously letting the cauliflower cool a little first!
- Depending on the moisture content of your cauliflower, you may need to adjust your quantity of chickpea flour slightly to get the right consistency for your crust.
- Spread dough out onto baking sheet evenly with your hands.
- Bake crust for 30 minutes, until it firms up and begins to brown.
- Remove pizza crust from oven, add pizza toppings or your choice, and bake for about 20 more minutes.