In many families, making matzo pizza is about as traditional as the holiday of Passover itself. Grab a cracker, spoon on some sauce, sprinkle with shredded mozzarella and toast (or microwave) until melty. This, in addition to matzo PB&J sandwiches, are common staples during the week of Pesach. But, if you’re looking for something new this year (or perhaps you’re not a matzo fan at all), this homemade crust may be the next breadless meal you’re looking for! Who knows, it may even become a new tradition.
The recipe combines matzo meal (finely ground matzo) with nutritious cauliflower and herbs to make a familiar-looking crust that may be a bit more satisfying than a crunchy sheet of matzo cracker. Since it’s spring, we decided to give this pie a fresher twist with scallion and sweet pea pesto, fresh arugula and crisp radish. Chag sameach!
Homemade Matzo-Cauliflower Pizza Crust
Ingredients
- 1 medium head cauliflower chopped into florets
- 1 cup grated vegan mozzarella
- ½ cup nutritional yeast
- 1 tsp. pink sea salt
- ¾ cup matzo meal more as needed
- 1 tsp. black pepper
- 1 tsp. oregano
- 1 Tbsp. tapioca flour
- 2 Tbsp. psyllium husk
- 1 Tbsp. flax seed meal + 3 Tbsp. water (flax egg)
Instructions
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Preheat oven to 425 degrees F.
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In food processor, pulse cauliflower florets until rice-like consistency. Steam cauliflower rice until completely cooked, but not mushy. Return to food processor, puree until smooth, then strain thoroughly through nut bag or cheese cloth.
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To prepare flax egg, combine flax seed meal with 3 tablespoons water in bowl and set aside.
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Return cauliflower to food processor and pulse with remaining ingredients (except for flax egg).
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Add flax egg and pulse to combine.
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Transfer mixture to large bowl. Form dough into ball (it may be tacky or stiff, which is normal). Note: The dough texture depends on the size of cauliflower used and how well it’s been strained.
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Transfer dough bowl to clean surface and pat down slightly. Cut in half
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On pizza stone or baking sheet, layer one half of the dough between two sheets of parchment paper. Roll out dough to form pizza crust. Repeat with remaining dough. Tip: Make the crust as thin as you’d like – the thinner, the better.
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Lightly brush both crusts with olive oil.
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Bake for 20 minutes. Top with your favorite ingredients and return to oven for another 10 minutes or so.
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Top with additional fixings and serve.
Recipe Notes
- If you’d like to dehydrate the matzo crust instead of bake, simply matzo crusts in a dehydrator at 135 degrees F for 10-12 hours.
- Order the ingredients you need to make this recipe at Vitacost.com!
Looking for more delicious Passover recipes? Try our Vegan Spinach & Mushroom Matzo Lasagna, Homemade Gluten-Free Matzo & Passover Charcuterie and, for dessert, a Passover-Friendly Carrot Cake.