REALLY good Cauliflower Pizza Crust–Vegan, Grain and Gluten Free
If, like me, you’ve tried making your own gluten free pizza crust and have been disappointed in your efforts, do I have some good news for you. I found a great recipe, modified it to make it healthier (of course) and now I want to share it with you.
And thanks to Trader Joes, it’s actually a snap to make! One of their new products I’m excited about is frozen Organic Riced Cauliflower. This is the base of this crust and although you can make your own riced cauliflower, this wonderful product makes it a no muss, no fuss event.
Really Good Cauliflower Pizza Crust (Vegan, Grain-Free, Gluten-Free)
Adapted from Vegetarian Times
Most cauliflower crusts are held together with egg but this vegan crust uses arrowroot as it’s binder. Arrowroot is not sold at Trader Joe’s—you’ll need to get this at Whole Foods—it’s normally in the bulk spices section).
1 pkg Trader Joe’s frozen riced cauliflower or 1 medium head cauliflower, coarsely chopped (3 cups)
1 teaspoon olive oil
¼ tsp. sea salt
⅛ tsp. ground black pepper
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¼ cup ground flaxseed meal
¼ cup almond meal (sold at Trader Joe’s in the nut section)
¼ cup arrowroot
2 Tablespoons nutritional yeast
¾ teaspoon garlic powder
2 Tablespoons tahini paste
Preheat oven to 400°F. In a large bowl, toss cauliflower with olive oil, sea salt, and pepper. Spread cauliflower on prepared baking sheet, and roast 15 minutes, stirring halfway through.
Meanwhile, combine flaxseed meal, almond meal, arrowroot flour, nutritional yeast, and garlic powder in large bowl. Add cooked cauliflower, and toss to combine. Whisk together tahini and 2 Tbs. water in small bowl. Add tahini mixture to cauliflower, then knead by hand to fully incorporate. Shape into compact ball.
Lay out parchment paper and lightly coat with cooking spray. Place dough ball in center of sheet, and lay second piece of parchment on top. Press to slightly flatten, and use a rolling pin to smooth out into a 9-inch circle. Peel away top layer of parchment (reserve for next step), and use your fingers to smooth and round dough edges. Place on a baking sheet and bake 15 to 18 minutes, or until edges are slightly browned and crispy. The crust can be used now if topped with uncooked toppings, like farm fresh tomatoes and pesto…yum!
If you’d like to top it with baked toppings, after removing pizza crust from oven, let it cool slightly then cover with reserved parchment. Place a second baking sheet on top, right-side up. Sandwich the crust between baking sheets, flip everything over, and remove hot baking sheet and top parchment. Top crust with desired toppings, and bake 5 minutes more, or until toppings are hot.
Enjoy!
~Chef Jenny
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