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.
Vegan gluten free Cauliflower Crust
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.
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
1/2 tsp garlic powder
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
Preheat the oven to 425 degrees F.
Pulse the pumpkin seeds into coarse meal in the food processor, add cauliflower and pulse.
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).