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Presto Digital Electric Food Dehydrator -- 1 Unit

Presto Digital Electric Food Dehydrator
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Presto Digital Electric Food Dehydrator -- 1 Unit

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Homemade Matzo-Cauliflower Pizza Crust

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 with Scallion and Pea Pesto, Radish and Avocado |

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))
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. To prepare flax egg, combine flax seed meal with 3 tablespoons water in bowl and set aside.
  4. Return cauliflower to food processor and pulse with remaining ingredients (except for flax egg).
  5. Add flax egg and pulse to combine.
  6. 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.
  7. Transfer dough bowl to clean surface and pat down slightly. Cut in half
  8. 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.
  9. Lightly brush both crusts with olive oil.
  10. Bake for 20 minutes. Top with your favorite ingredients and return to oven for another 10 minutes or so.
  11. 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!

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.

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