Presto Digital Electric Food Dehydrator -- 1 Unit
Homemade Matzo-Cauliflower Pizza Crust
- 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))
- Preheat oven to 425 degrees F.
- 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.
- To prepare flax egg, combine flax seed meal with 3 tablespoons water in bowl and set aside.
- Return cauliflower to food processor and pulse with remaining ingredients (except for flax egg).
- Add flax egg and pulse to combine.
- 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.
- Transfer dough bowl to clean surface and pat down slightly. Cut in half
- 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.
- Lightly brush both crusts with olive oil.
- Bake for 20 minutes. Top with your favorite ingredients and return to oven for another 10 minutes or so.
- Top with additional fixings and serve.
- 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!
