Day 23 of 31: Vegan Veggie Pizza w/ Cauliflower crust

I have a huge computer folder somewhere -crazy full of cauliflower pizza crust recipes. I first heard of these years ago and started gathering recipes and planning on making one after another until I found one we liked. I have yet to get around to doing that.

My culinary queen, daughter, however – has  made just such a crust for this evening’s dinner and it was so good that every tiny piece is gone. Even my husband (the same husband who jokes about our rabbit food diet) raved over this pizza and ate the last two pieces. He said it was the best pizza he has ever eaten!

Here is what she did:

Vegan Veggie Pizza w/ Cauliflower Crust


1 head cauliflower

1/2 cup almond flour

2 T. chia seeds

6 T. water

Mrs. Dash (1 T.)

Fresh Parsley (1 T.)

Oregano (1.5 T.)

onion powder (2 t.)

salt & pepper to taste


Blend cauliflower in food processor until it is the texture of chopped rice. Put in a pan and cover with water. Heat until boiling w/ a lid on it. Drain excess liquid and put it in a heat safe bowl. Place in the freezer for 15 minutes to cool. In the meantime, mix together chia seeds and water, let sit. When the cauliflower is cool, put it in a thin dishcloth and squeeze out all excess liquid then combine chia “egg” mixture, almond flour and spices. Mix well. Smoosh it all flat on a parchment paper lined sheet and place in a 400 degree preheated oven, baking for 20 minutes on each side – depending on how crispy you want it.

Cheese: When the crust is done, spread this cheese over.

Nutritional yeast


Cashew milk

She whisked this in a skillet until it was a thick, creamy texture.

After the cheese was spread over the crust, these vegetables were added to the top:

Steamed broccoli, cut up red and green bell peppers, spinach and kale mix with carrot shreds, sliced tomatoes and red onions. She drizzled butternut squash pasta sauce over this (we get it at Aldi’s) and cut with a pizza cutter. It was literally gone in minutes from us trying it!



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