I don’t know about you, but there are times when a craving for a lovingly prepared pizza (with none of that fast food pizza nastiness) latches onto my thoughts. When this craving hits, cauliflower pizza is the answer! Rather than eat a nasty fast food pizza full of oil, preservatives and saturated fats that are damaging for your health, you can load up on a crispy cauliflower pizza absolutely packed with potassium, calcium, iron, vitamin C, magnesium, vitamin B-6, vitamin B-12, fibre, protein and healthy carbohydrates.
And believe me when I say that it tastes a MILLION times better than any fast food pizza ever could. Even when I went to Italy, the pizzas there let me down and seemed (sorry to say) a little bland. They certainly left me full, but not at all satisfied.
As I’ve seen “cauliflower pizzas” pop up on my instagram feed quite a few times, I thought it was about time to whip up my own version. The thin and crispy looking base of the cauliflower pizzas that I saw particularly appealed (my favourite kind of crust), as did the fact that, by making it myself, I could load it with ALL the veggie toppings!
I’m pleased to announce that my taste buds and I have agreed that this recipe if the PERFECT vegan comfort food. Yet at the same time, the pizza is made almost entirely of vegetables and so is completely nourishing and healthy. I demolished the entire pizza myself as a hearty dinner. Or you could share the deliciousness with another and add a side salad.
You better prepare yourself for the crispiness, mouth-watering smell and tantalising taste you are about to experience!
- 1 large cauliflower
- 2 tbsp flaxseeds + 6 tbsp water
- 3 tbsp nutritional yeast
- 1 tsp dried basil
- 1 tsp dried oregano
- 3 tbsp almond meal
- 3 cloves of garlic
- 1/2 can of diced tomatoes
- 1/2 red onion, diced
- 1 medium eggplant, cubed
- 1/2 large zucchini, cut into slices
- 1 tsp paprika
- 1 tsp oregano
- Handful of baby spinach
- Sprinkle of nutritional yeast (optional)
- Preheat oven to 180 degrees celsius (fan-forced).
- Use a food processor to finely chop cauliflower and turn into cauliflower rice.
- Bring a large pot of water to the boil, add the cauliflower and cook for 5 minutes.
- In the meantime, prepare the flax egg and let sit for 10 minutes.
- Use a fine mesh strainer to drain the cauliflower and let cool for 5 minutes.
- Use paper towels to remove as much of the liquid from the cauliflower as possible.
- In a bowl, combine the cauliflower, flax egg, basil, oregano, garlic and almond meal. Thoroughly combine with your hands.
- Line a baking tray with parchment paper and sprinkle with some cornmeal.
- Use hands to spread dough into a circle no more than 1/2 an inch thick (with a slightly thicker crust).
- Bake dough for 45 minutes.
- Sautee the red onion in a non-stick pan.
- Spread eggplant (sprinkled with paprika) and zucchini (sprinkled with oregano) on another oven tray. Place another sheet of parchment paper on top of the pizza base and grab hold of both top and bottom sheets to gently flip it. Bake both the tray of vegetables and the pizza base for another 10 minutes (the edges of the pizza base should be golden brown and the center mostly firm).
- Spread a thin layer of diced tomatoes onto the base. Transfer the eggplant and zucchini from the oven tray to the pizza base. Add the sauteed red onion. Then bake for another 10 minutes.
- To serve, top with fresh baby spinach and a sprinkle of nutritional yeast.