Cauliflower pizza crust
Up your pizza game with this cauliflower pizza crust. It's truly delicious and a great way to bring more vegetables to your table.
Servings: 2 pizzas
Ingredients
- ½ large cauliflower (about 300g) cut into florets, stems discarded
- ½ large broccoli (about 300g) cut into florets, stems discarded
- 90 g ground almonds
- 30 g ground flaxseeds
- 3 large organic free-range eggs
- 2 tbsp nutritional yeast flakes
- 1 tbsp Italian herb seasoning
- Sea salt and cracked black pepper
Toppings
- 2-4 tbsp classic tomato sauce
- Mozzarella (or dairy-free alternative), torn
- 2 large handfuls of rocket (arugula) leaves to serve
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease and line two 30cm round pizza trays with plastic-free baking parchment.
- To make the pizza bases, place the cauliflower and broccoli in a food processor and process until the mixture resembles fine breadcrumbs. Transfer to a clean tea towel and squeeze out as much moisture as possible (don't skip this step or the recipe won't work).
- Transfer to a large bowl with the ground almonds, ground flaxseeds, eggs, nutritional yeast, Italian seasoning, salt and pepper and mix to form a soft dough. Divide the mixture in half, gently press into 25cm circles on the prepared trays and bake for 20-25 minutes, or until golden and crispy.
- Remove the pizza bases from the oven, leave to cool slightly then loosen from the parchment with a palette knife. Spread with a thin layer of tomato sauce (1-2 tablespoons per pizza), and top with the cheese and basil leaves. Return the pizzas to the oven for another 8–10 minutes or until the cheese is melted and golden.
- Allow to cool slightly before slicing and topping with rocket leaves to serve.
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