1 pound cauliflower florets (fresh or frozen) 3 tablespoons ground chia or flax seeds, divided 3 to 6 tablespoons water, as needed 1/2 cup almond meal 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano
Preheat oven to 400 F/200 C and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” to a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 3 tablespoons of water, to create an extra-thick vegan “egg”. Set aside and allow the mixture to thicken.
Remove the cooled cauliflower rice from the freezer and transfer it to the centre of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.
Place the drained cauliflower in a large bowl, then add the vegan egg mixture, the almond meal, the additional tablespoon of ground flax or chia seeds, salt, garlic and dried oregano. Add up to 3 more tablespoons of water, only if needed to make the dough stir-able. Stir well to mix, then press the mixture into the parchment-lined baking sheet. (I used a quarter baking sheet, so the crust filled the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into your desired size, keeping the crust about ¼ inch thick). For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.
Bake at 400F/200C for 30 minutes, until the top is lightly golden and dry to the touch.
You could use this pizza crust as is, but it won’t be firm enough to lift you’re your hands. For best texture, I recommend using and additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.
Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. I added marinara sauce, sautéed onions, fresh spinach and a sprinkling of cashew parmesan, for a properly combined pizza.
You can skip the coking and cooling process when using frozen cauliflower. Simply allow the frozen cauliflower to thaw in your fridge overnight, which creates a “cooked” texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using a dish towel.
https://thestaracademy.co.za/wp-content/uploads/2018/08/Cauli-Pizza-Base.jpg338600The Star Academyhttps://thestaracademy.co.za/wp-content/uploads/2017/09/star-academy-logo-new.pngThe Star Academy2018-08-08 14:58:052018-10-16 15:00:45Vegan Cauliflower Pizza Crust