It's Friday and what better way to celebrate than with pizza! I love pizza, especially when I can enjoy more than one slice and not be weighed down. This pizza is low-cal, low-carb, contains very few healthy ingredients and says goodbye to oil, gluten and dairy.
When you look at this pizza, smell it and finally taste it, you could be fooled into eating a huge serving of cauliflower and not realizing it. While it is not your traditional crust, it sure is a nice healthy meal. The crust is gentle, so TLC comes in handy. Baking until firm and then topping lightly are keys to a successful cauliflower pizza. No matter your dietary choice, this pizza is one to at least try! We did twice already and LOVED it!! May you love it too! Watch how to make it here + see my abnormally high amount of bloopers and/or read how to make it below.
Ingredients:
Directions:
Toppings We Used:
Spoonful of Pizza Sauce
1 Mushroom Sliced
5 Slices Onion
1 MeatLESS Ball Crumbled
Spoonful of Vegan Mozzarella Cheese
Red Pepper Flakes
Green Onions
Vegan Parmesan (see note)
Notes:
Vegan Egg = 1 tsp Psyllium Husk, 4 Tbsp Water or 1 Tbsp Flax/Chia Meal + 3 Tbsp Water
Vegan Parmasan = 1/2 cup cashews, ¼ cup nutritional yeast, 2 tbsp garlic salt or use garlic powder and less salt – blitzed into powder. Save balance for future meals.
DOUBLES WELL
Piatto ricco, mi ci ficco. (Rich plate, I dive in it.)
- 4 Cups "Riced" Cauliflower - Aprox. 1/2 Head, processed in your food processor until fine
- 1 Vegan "Egg"
- 3 Tbsp Nutritional Yeast (or vegan parm; see below)
- 1/2 Cup Almond Flour (or of choice)
- 1/2 tsp Salt (Opt Pepper and Red Pepper flakes to taste)
- 2 tsp Italian Seasoning or 2 Tbsp Fresh Herbs
Directions:
- Once your cauliflower is pulsed into 4 cups, place it in a steamer, steam for about 10 minutes over boiling water or until soft. Set aside to cool before you strain.
- Once cool, use a clean towel or cheesecloth, patiently and gently squeeze all of the moisture from the cauliflower. A good amount will be released.
- Preheat your oven to 450°F / 230°C or high setting. Place parchment paper on your baking sheet.
- Mix the almond flour, nutritional yeast, salt, and additional seasonings together. Add the vegan egg (see notes below), and steamed and drained/squeezed cauliflower.
- Mix together with your hands or preferred utensil, and then knead and form into a ball. It will form together nicely in a quick manner.
- Transfer to the parchment lined baking sheet, shape into desired shape. Bake for 20 to 30+ minutes, you want it to puff back up when you touch it, I often place my spatula underneath it gently to see how well it holds up. Take it 10 more minutes or longer as needed until you feel confident with it.
- Top lightly as desired and bake 8 to 10 more minutes. Cool for 5 on the pan. Transfer to a cutting surface and slice into that pizza and enjoy immensely!
Toppings We Used:
Spoonful of Pizza Sauce
1 Mushroom Sliced
5 Slices Onion
1 MeatLESS Ball Crumbled
Spoonful of Vegan Mozzarella Cheese
Red Pepper Flakes
Green Onions
Vegan Parmesan (see note)
Notes:
Vegan Egg = 1 tsp Psyllium Husk, 4 Tbsp Water or 1 Tbsp Flax/Chia Meal + 3 Tbsp Water
Vegan Parmasan = 1/2 cup cashews, ¼ cup nutritional yeast, 2 tbsp garlic salt or use garlic powder and less salt – blitzed into powder. Save balance for future meals.
DOUBLES WELL
Piatto ricco, mi ci ficco. (Rich plate, I dive in it.)
