Hot dang I felt like I cracked a scientific code when I pulled this one out of the oven last week!
I’ve been playing around with vegan and gluten free cauliflower pizza crusts for a while now, and while they always come out tasty, they are usually very flaky. It’s tricky to keep them flavorful and sticky when you don’t use any egg or cheese in the crust. I’m a fork and knife pizza eater anyhow, so it really doesn’t matter that much to me personally, but that didn’t stop me from doing a mini-jump in the kitchen when this crust lifted right off the pan like a real pizza!
The Vegan and Gluten Free Cauliflower Pizza Crust Secret
I have to guess it’s that I actually boiled the heck out of the cauliflower before I strained it in cheesecloth for a full day. I had originally planned to make my favorite cauliflower detox soup, and then decided I wasn’t in the mood. So I wrapped it up in cheese cloth and pressed the heck out of it. Every few hours I would squeeze the cloth even tighter and I let it drain over night. I think the boiling makes it stickier and gummier so the whole crust just stuck together better. I used the similar ingredients from my original attempt, which was a recipe inspired by Mckel Hill at Nutrition Stripped.
Vegan and Gluten Free Cauliflower Pizza Crust
- 1 Cauliflower
- 1 cup Gluten Free Oat Flour
- 4 T ground Flax Seeds
- 2 T Nutritional Yeast
- 1/2 tsp Garlic Salt
- Chop the cauliflower into large florets and boil for 20-30 min and strain. The cauliflower should be very mushy. Place it in a large sheet of cheesecloth and wrap up in a little ball, and wind it shut very tightly. Every few hours, squeeze out more water by winding it even tighter and let it drain overnight.
- When you think you’ve gotten as much water out of the cauliflower as you can and you’re ready to make your pizza, preheat the oven to 350. Add the pressed cauliflower to a large bowl and add oat flour, flax seeds, nutritional yeast and garlic salt. Use a wooden spoon or rubber spatula to combine all ingredients.
- Cover a pizza pan with olive oil and press the cauliflower mixture into the desired shape.
- Bake at 350 for 20-25 minutes.
- Remove, cover with desired pizza toppings and bake for an additional 10 minutes.
Suggested Cauliflower Pizza Crust Toppings
- 1 cup Tomato Sauce
- 1/2 cup Cheese (vegan if you prefer)
- 1 cup cooked Mushrooms
- 1 cup Raw Spinach
Nutrition Information: The crust alone will make 8 servings with only 85 calories, 2g fat, 4g fiber and 5g protein per slice. If you use the suggested toppings, it makes a super healthy meal! Two slices is very satisfying and will have 286 calories, 10g fat, 11g fiber and 15g protein per serving. This is about half the calories and fat of a normal pizza with 5x the fiber! Because we are so light on the cheese, it’s a little lower in protein too, so adding some beans, tofu or any other lean protein could make it even more satisfying.
Do you have a different Cauliflower Pizza Crust trick? I’d love to hear it!