Cauliflower makes a delicious crispy low carb pizza base and it’s flavour is virtually unnoticeable once the base is super crispy. When combined with the deep savoury umami flavour of the tomato sauce, the sweetness of the roasted veg and savoury flavour of the vegan cheese substitute, nutritional yeast – you cannot go wrong!
- Remove the leaves from the cauliflower and cut into chunks. Then using a blender or food processor, blitz the cauliflower until it is finely chopped so that it resembles rice, i.e. cauliflower crumb
- Transfer the crumb into a steamer and steam for 15 mins or microwave in a bowl with cling-film (with a hole or two on top) for 6 mins until soft
- Preheat the oven to 200ºC (180ºC fan). Line 2 large baking sheets with greaseproof paper and a little coconut spray oil
- Allow the cooked cauliflower crumb to cool before transferring into a clean tea towel and squeezing as much moisture as you can out. (Really wring it!) You may need more than one tea towel
- Transfer the dehydrated cauliflower crumb into a bowl and add the remaining pizza base ingredients: ground chia seeds, protein powder (I used Pulsin Soya Protein powder), ground almonds, nutritional yeast, chia egg substitute, dried mixed herbs, a large pinch of salt and plenty of freshly ground black pepper
- Using your hands, divide the pizza mixture in half and place directly on each baking sheet. Shape into a ball and then press down to form a round pizza base shape
- Bake for 15 mins until the bases are golden brown and starting to crisp a little at the edges. If you want your base extra crispy, half-way through baking, flip it over to ensure both sides are well baked
- Whilst the base is baking, mix together the ground flaxseed, sugar-free apple sauce, tomato purée, tamari, dried oregano, garlic and season with salt and pepper
- Spread the tomato topping onto each of the pizza bases
- Then top your pizza with your topping of choice. I Have chosen roasted vegetables and slices of basil pesto tofu. Sprinkle over with nutritional yeast
- Turn the oven up to 240ºC (220ºC fan) and bake for a further 12- 15 mins
- I love to serve mine with a large handful of fresh rocket on top and a side salad. Enjoy!
The key to making a great cauliflower crust pizza is by making a cauliflower crumb and then dehydrating it, so that as much moisture is squeezed out as possible, allowing the remaining crumb to be turned into a crispy pizza base. (If you don’t squeeze out the moisture, the base will be all soggy). You will be surprised with the amount of liquid which comes out! But this delicious grain-free pizza is well worth the effort.
There are two ways you can dehydrate your cauliflower crumb: the more time-consuming method is by putting the cooked cauliflower crumb in a tea-towel or two and wringing out the moisture. (I think of this as stress relief!). Alternatively, if you are lucky enough to have a juicer, you can simply feed cauliflower florets through the juicer and collect the residual crumb and mix this directly with the remaining pizza base ingredients. (No need to cook before using!).
So why not give this recipe a go, to create a delicious vegan pizza chock full of vegetables!
Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.