Cauliflower pizza crust - without dairy!
This dairy-free cauliflower pizza crust is naturally vegan, packed with flavor, and comes together in about 30 minutes. Top it with marinara, vegan cheese, and grilled veggies for a lighter take on pizza night.
Ingredients
For the crust:
- ½ head cauliflower florets separated
- 1 cup flour
- 2 Tbsp psyllium husks
- 2 Tbsp olive oil
- 1 tsp sea salt
- 2 Tbsp cornstarch
- ⅓ cup vegan cheese
For the topping:
- ½ cup marinara sauce
- ½ cup vegan cheese mix for pizza
- 1 zucchini sliced and grilled
- ½ bell pepper sliced
- greens for topping
Instructions
- Preheat the oven to 200°C.
- Line a tray with baking paper and set aside.
- Add the cauliflower florets, psyllium husks, olive oil, and salt to a food processor.
- Process on high speed until a homogeneous, sticky puree is formed.
- Add the cornstarch and flour and process again to incorporate the ingredients and form a dough.
- Add the cheese and pulse until just combined.
- Brush the prepared baking paper with a little oil.
- Form a dough ball, then roll it into a pizza circle. Transfer to the prepared baking tray.
- Bake for about 7 minutes, until lightly golden.
- Add the marinara sauce, vegan cheese mix, grilled zucchini, sliced bell pepper, and salt and pepper to taste.
- Return to the oven and bake for about 7 more minutes.
- Top with some chopped greens and serve!
Notes
For a gluten-free crust, use a 1:1 gluten-free flour blend - the psyllium and cornstarch still do the binding. Best enjoyed fresh; store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven to keep the base crisp.