Don’t get us wrong, we love a traditional wood-fired pizza as much as the next person. But sometimes our guts don’t agree with the gluten and dairy that these pizzas are loaded with. That’s why this Cauliflower-Crust pizza is perfect for those of us who have sensitive digestions.
The cauliflower crust has a rich and hearty flavor and is full of nutrients, topped with scrumptious roasted vegetables and a creamy vegan cheese.
Cauliflower pizza topped with roasted veggies and Vegan cheese
gluten & grain free | dairy free
Pizza base
- 2 1/2 cups grated or ground cauliflower (use a food processor or cheese grater)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 Garlic cloves, minced or crushed
- 1/4 cup shredded Vegan cheddar cheese
- Salt & pepper
- 2 eggs, slightly beaten
Topping
- 1 Green pepper, sliced to long strips
- 1 Yellow pepper, sliced to long strips
- 1 Red pepper, sliced to long strips
- 5 Mini corn, steamed and halved length wise
- 8 Cherry tomatoes, halved
- ¼ red onions, sliced and caramelised in olive oil
- 3 tablespoons Grated vegan cheese or Vegan cashew fetta
- 8 Basil leaves, for garnish
Method
- Roast the 3 types of peppers in the oven with 1 tablespoon of olive oil for 20 minutes at 200°C , set aside to cool
- Preheat oven to 180 C. Cook the cauliflower in boiling water for 3 minutes, strain and set aside. Place cauliflower in a fine mesh strainer and use a spatula to press cauliflower against strainer, pushing out any liquid. Use several paper towels and press down to absorb more iquid. You could also ring it out in a clean, dry tea towel.
- Place cauliflower in a bowl and fluff with a fork. Add basil, oregano, garlic, Parmesan. Mix well and taste. Add salt to taste, add the eggs and stir to blend completely.
- Press mixture out onto a baking sheet lined with parchment paper that's been sprayed with non-stick spray. Press out to about 1/4 inch or slightly thicker. Keep mixture tight together and in an even layer. You can bake one large pizza or multiple smaller ones.
- Place pan in oven and bake until golden brown. Generally 15-20 minutes is a good time frame, and it should be starting to brown on top.
- Remove from oven, top with roasted capsicum, halved mini corn, fresh halved cherry tomatoes. Sprinkle with parmesan and return to oven to melt cheese for another 10 mins.
- Let rest for a couple of minutes and sprinkle the caramelised onion and basil leaves. Ready to be served.