I might be a little late to the game with this cauliflower crust recipe, but there’s good reason. I’ve made vegan and gluten free cauliflower crust before using various recipes on the internet and I’ve never been satisfied. Granted, I wasn’t expecting it to taste exactly like pizza dough, but a little flavor and texture was what I was hoping for. So I kind of gave up on it.
With the warmer weather and summer wardrobe approaching, I was thinking now is as good a time as any to add some extra nutrition to dinner. I’ve been in a pasta and rice rut lately, so the idea to try my hand at a good cauliflower crust couldn’t have come at a better time. And speaking of summer and nutrition, do yourself a favor and add this vegan basil pesto to your pizza. You won’t be disappointed.
I have to give credit to Chocolate Covered Katie and Nutrition Stripped because the idea to use oats came from CCK and the idea to use nutritional yeast came from NS. This crust is super good, but it can also get messy. Making smaller, individual pizzas with the cauliflower dough will make it more manageable to eat. I chose to make one giant one because I’m a badass.
If you try this recipe, let me know by commenting and rating it!
- 1 large cauliflower
- 2 garlic cloves
- 1 cup oats, ground (or a heaping ¾ cup of oat flour)
- 3 Tbsp nutritional yeast (optional)
- 1 chia egg (1 Tbsp chia + ¼ cup water, let sit for 10 minutes, stirring once)
- 1 Tbsp oregano
- 1½ tsp salt
- Preheat the oven to 425 degrees F.
- Prepare you chia egg - 1 Tbsp chia + ¼ cup water. Let it sit for at least 10 minutes, stirring once or twice in between.
- Rinse and roughly chop the cauliflower (enough so that it fits into the blender/food processor). In a blender/food processor, blend the cauliflower and garlic so that they resemble rice. You may need to push down the ingredients, blend, and repeat a few times. I had to do this in three batches.
- Transfer cauliflower to a large pot with a lid. Place on medium heat, covered, and steam for about 15 minutes. Because cauliflower retains so much water, there is no need to add water to the pot. This also helps to maintain much of the cauliflower's nutrients.
- Once the cauliflower is soft enough to break apart if pierced with a fork, remove from the heat and let cool for a few minutes.
- Once cool enough to handle, pour the mixture onto a dish towel or cheese cloth, and wring out as much water as possible. It's important to get out as much water as you can.
- Place back into the pot (to serve as a mixing bowl). Add in all other ingredients and mix well.*
- Place parchment paper on a baking sheet. Form the cauliflower mixture into a ball, place on top of the paper and flatten with your hands or a rolling pin so that the dough is about ¼" thick.
- Bake for about 25-30 minutes or until the edges are golden brown. Once you add your toppings, place back in to bake. (The time will vary depending on what you're putting on top.)
For the other toppings pictured, I used jarred marinara sauce, sliced mushrooms, asparagus heads, tofu Italian sausage, yellow onion, and halved cherry tomatoes. I lightly drizzled all of the toppings (except the marinara sauce and tomatoes) and put them on one baking sheet and cooked them simultaneously with the cauliflower crust but for a few less minutes.