Veggie Pizza on Cauliflower Crust

By Dr Ernst
August 7, 2020

Since grains are a no-no, how about a delicious pizza with a crust made from cauliflower?  And topped with your favorite seasonal vegetables?  A fantastic combo for lunch, dinner or snack.  Creative cooking at its best!

Ingredients

  • 1 medium head of cauliflower, riced (about 3 cups)

  • 2 tablespoons ground flaxseed + 5 tablespoons water (flax “egg”)

  • 1/4 cup almond flour

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

Directions

  1. Preheat oven to 400°F (200°C).

  2. Rice cauliflower in a food processor. Steam or microwave until soft (about 5–8 minutes), then let cool slightly.

  3. Wrap in a nut milk bag or towel and squeeze out all moisture.

  4. In a bowl, mix cauliflower, flax egg (let sit 5 min before mixing), almond flour, salt, garlic powder, and oregano.

  5. Spread onto parchment-lined baking sheet and shape into a thin crust.

  6. Bake for 25–30 minutes until golden and firm.

Suggested toppings (mix and match):

  • Sautéed mushrooms
  • Zucchini ribbons
  • Arugula or spinach (added after baking)
  • Green Olives
  • Roasted garlic
  • Artichoke hearts
  • Fresh basil or parsley

Optional Sauce Ideas:

  • Pesto (made with olive oil, basil, garlic, lemon, and pine nuts or sunflower seeds)
  • Cashew cream with garlic and lemon
  • Avocado mash with lime and cilantro (add after baking)

Assembly:

  1. After the crust is baked, spread a thin layer of your preferred tomato-free sauce (See above).
  2. Add veggie toppings.
  3. Bake for another 10–15 minutes until toppings are tender.
  4. Finish with a handful of fresh greens or herbs and a drizzle of olive oil and nutritional yeast if desired.
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