Cauliflower is a pretty amazing vegetable. It is so versatile and can show up in many recipes in completely different ways. For awhile I was all about the cauliflower rice. I love that stuff under curry, stir fry, roasts, anything. But when babe suggested pizza night, I couldn’t help but think about the cauliflower in the fridge.
It was really easy to morph this vegetable into my pizza base with a little help from other plant derived ingredients. Cauliflower crust serves as a great gluten-free alternative to pizza night.
- 1 whole cauliflower, washed and grated
- 1 tbsp coconut oil
- 1/2 cup of chickpea flour (or any gluten free flour you prefer)
- 1 tbsp ground flax seed
- 3 tbsp of water
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- Preheat oven to 200 °C and line a pizza tray with baking paper
- In a pan, cook the grated cauliflower in coconut oil for 5 minutes, or until it is soft but not yet browned.
- Put the cauliflower in a bowl and place in the freezer for 10 minutes.
- Right before you take it out, whisk the flax seed and water in a separate bowl to make 1 flax egg.
- Pour the flax egg, chickpea flour, oregano, garlic powder and salt into the cauliflower bowl. Stir as best as you can, and then use your hands to make it into a dough.
- Place the dough onto the pizza tray and form it to be flat.
- Bake the dough for 20 minutes. Take it out and use the baking paper to lift up the pizza and flip it back onto the tray (I hope your pizza tray is nonstick! )
- Bake for another 10 minutes.
- Take it out and start adding your pizza toppings! Bake the pizza for another 10 minutes to cook the toppings
- Enjoy your pizza night!