Remember when you and pizza were best friends, but then your gluten-free diet came along and you had to break up? Well, we have some good news: it’s time to get back together! Swap out traditional mozzarella for vegan cheese, and the doughy base for a cauliflower crust, and enjoy a better-for-you version of your childhood favorite. This pizza will have you feeling like a kid again.
Cauliflower crust
1 medium-sized head of cauliflower
2 organic eggs (for a vegan option, use Bob's Red Mill Flaxseed Meal)
3/4 cup King Arthur Gluten-Free Bread & Pizza Mix
1/4 cup nutritional yeast
1/4 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. basil
1/2 tsp. oregano
Pizza toppings
1/3 cup pizza sauce
1/2 tsp. oregano
1/4 cup vegan cheese
Handful fresh basil
Directions
1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
2. In food processor, pulse cauliflower into fine powder or small rice-shaped pieces.
3. Steam cauliflower for 5 minutes, until slightly soft. Set aside to cool. When cool, press paper towel or cheesecloth against cauliflower to absorb as much liquid as possible. (Note: If there’s excess liquid, add more flour to ensure dough isn’t too wet. Dough should be dry enough to form and press onto baking sheet, but not as dry as traditional pizza crust dough.)
4. In bowl, combine all crust ingredients and mix to form dough. On baking sheet, shape one large or two small crusts.
5. Cook crust for 10 to 15 minutes, until golden brown. Top with tomato sauce, cheese and oregano. Cook for 8 minutes or until the cheese is melted.
