Cauliflower Pepita Chia Crust with Beans, peppers and onions. Gluten-free Vegan Recipe

Kaboom. The Cauliflower Crust! This one has no almonds/nuts, uses pumpkin seeds and a thick chia gel to keep it together. With a few trials you will know what toppings and crust size work best for you. Make some!

I have another cauliflower crust on the blog. Cauliflower Potato crust pizza which is a de-constructed Gobi Paratha. I love that one more for obvious reasons. All the Indian spices :) The potato also is a much better binder. I think potato just makes everything more delicious. But cauliflower is not far behind. 

This crust is just cauliflower and some pepita, lightly roasted, then combined with chia seeds and herbs and topped with marinara, herbed white beans, onions, peppers and some daiya. Yes, I added those beans to test out the crust. They were heavy! And the marinara also adds more moisture to the crust. A thicker garlicky white sauce would work out much better. Add some celery seeds or ranch seasoning on top and beans tossed in buffalo sauce. yum. I cannot wait to make that version.  

Make this gluten, grain, nut, soy, gum free crust. You can make this without oil too. And top it your favorite toppings. There is no salt in the crust. Sprinkle some on the pizza before serving. 



More gluten-free and grain-free(or can be made grain-free) crusts from the blog. 
Black eyed pea Crust with roasted cauliflower and blackberry tomato chutney
Cauliflower Potato crust topped with raita
Chickpea Quinoa chard crust
Mung Bean Sprouts and Spinach Crust
Millet chickpea Kale Crust topped with okra, olives, peppers

This cauliflower crust can also be converted to individual servings. Make smaller 4 inch crusts and top with favorite toppings or fresh greens and veggies and dressing of choice. 


Steps:
Chia and flax gelling up while the cauliflower will get lightly roasted.



Bake the crust until not squishy in the center and firm. Then add the toppings.

I wanted to show how well it holds up with all those beans. I ate the tiny bite of the slice because it was ready to fall off :) It is very loaded like a regular pizza. If the crust was packed well, baked well, the toppings not too wet, then the crust holds up well. If the middle part has moisture for any reason because of bake time or very moist toppings, then it might be fragile. It will however taste ah-mazing and you can serve it up with fork and knife. 




Cauliflower Pepita Chia Crust topped with herbed Beans, peppers and onions
Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain. Can be made yeast-free by omitting nutritional yeast. can be made oil-free. 

Makes 1 9 inch crust
Ingredients:

3 Tbsp chia seeds
1 Tbsp flaxmeal
1/2 cup water
1/2 head of cauliflower (2.5 loaded cups of florets)
1/4 cup pumpkin seeds (or use sunflower or hemp)
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp rosemary
2 tsp extra virgin olive oil

Toppings:
Pizza sauce/thick marinara or thick white garlic sauce
red onion slices
roasted red peppers
daiya cheese shreds

White Bean Topping
1 15 oz can great northern beans or 1.5 cups cooked beans
2 tsp nutritional yeast
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp fresh thyme
1 tsp lemon juice

Method:
Mix the chia and flax into the water and let sit in the fridge for 30 minutes. Mix again after 15 minutes to redistribute.
Preheat the oven to 425 degrees F.
Pulse the pumpkin seeds into coarse meal in the food processor, add cauliflower and pulse. 
Remove from the processor and put the cauliflower pepita mix on a parchment lined sheet. Spread the grated cauliflower mixture and bake for 7 minutes. 
Remove from the oven and transfer to a bowl. Cool slightly. Add the chia flax gel to the mix. Add garlic, thyme, rosemary, olive oil and mix well. It should become a soft textured dough.
Press the mix into a 1/4 inch thick crust (8-9 inches) inch crust on a parchment lined sheet. Pack it well. 
Bake for 30 to 35 minutes or until the crust is golden and the center is not soft to touch. (bake time depends on the moisture content). Turn the sheet around after 20 minutes. 
Cool slightly. Add marinara or other vegan cheese sauce, onions, beans, peppers, cheese, or other toppings of choice. For the herbed beans, mix all the ingredients under white bean topping and add to the pizza.
Bake again for 10 -15 minutes. Sprinkle salt and pepper. Cool for 5 minutes before slicing. Serve immediately. do not store. :) 
If the crust starts to brown too quickly, reduce the temperature to 375 and cook until done. 

I am testing the crust here. You might want to add slightly dryer sauce and less heavy toppings so the crust can stay sturdy. This one handles all those beans just fine, but will get soft as it sits for long. The moisture cannot escape because of the heavy toppings. For sturdier and predictable crusts, make this into smaller crusts. Or add some vegan cheese shreds to the cauliflower mixture before shaping into a crust. If there is too much moisture in the cauliflower dough, add some flour(oat/chickpea). 

Comments

  1. says

    What a great idea! I always love trying alternative pizza crusts, I’ll have to try this one sometime soon. Love the topping ideas! :)

  2. says

    I have made cauliflower pizza crusts before and love them, but now I’m discovering that I can also add chia and flaxmeal! I have to try this. I also love the idea of the white bean topping

  3. says

    I made this crust last night and it is a really genius creation; and super healthy, too! My only problem that there was kind of a burnt taste to it. I wonder if cooking a bit longer at a lower temperature would work better? I might try it. Anyway, it did not stop me from eating the entire pizza in one sitting ;)

    • says

      yes, reduce the temperature a bit when you add the toppings. it depends on the thickness of the crust and the oven etc. you can also spray a little water on the edge so it doesnt brown as much.

  4. Elisa says

    Can I sub anything out for the seeds?? I have a hard time digesting seeds…maybe some vegan yogurt or flour?? Much love this looks great!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>