If you're trying to cut back on wheat and grains or eliminate them from your diet, this veggie-powered pizza will show you the way. Vegan and gluten-free, this healthier twist on America’s favorite comfort food doesn't compromise taste. We made the pizza dough from freshly processed cauliflower instead of flour, and the result is both, delicious and ingenious.
You may have heard of cauliflower pizza crust before, but as the original recipe uses egg and cheese to bind it all together, instead, we used the gluey egg-like replacement, activated chia seeds (you could also try flax, almond meal or chickpea flour). Of course this recipe is naturally more fragile and not as crunchy as the one made with wheat flour. The trick is to add quite a bit of garlic and to not use tomato sauce, as the crust will absorb it and become soggy. Give it a try and see what other vegan binders you can find.
1. Gather the ingredients
- 1 large or two small cauliflower heads
- 1 small red onion
- 1 large tomato
- a bunch of fresh basil
- 3 garlic cloves
- 2 tbsp of chia seeds
- 1 tsp of oregano
2. Prep the chia
Pour the chia seeds in a glass together with 6 tablespoons of water. Stir and leave for about two hours.
3. Blend the chia
Once the chia has turned into gluey mix, process it to make the egg-like replacement.
4. Boil the florets
Wash, chop and blanch the cauliflower florets in salted water, and drain well using paper towels to remove as much moisture as you can.
5. Process the florets
Using a knife or food processor, chop the florets into small bits, but not for too long, so it doesn’t become a paste.
6. Make the crust
Mix the cauliflower with finely chopped garlic, oregano and a pinch of salt, and then slowly mix in the chia preparation until you get the right consistency (add chickpea flour or almond meal if you need more binding). Place the mixture on a baking sheet lined with parchment paper and gently press into your desired shape.
7. Bake and decorate
Bake for 20-25 minutes at 450°F, the edges will turn golden brown. Add the chopped tomato and onion and bake for an extra 5-8 minutes. Decorate with fresh basil, a few drops of olive oil, spices and anything else you desire.