Cauliflower Crust Veggie Pizza
1 hour 30 minutes
828 reads
About Cauliflower Crust Veggie Pizza
Who doesn't love pizza, especially when it's completely guilt-free? This Cauliflower Crust Veggie Pizza is savoury, cheesy, healthy, a little crunchy, and irresistibly tasty. Made with a generous helping of cauliflower rice, your favourite veggies, aromatic spices, and just a touch of cheese, it’s a wholesome twist on a classic favorite—without even a hint of egg.You can enjoy this delicious pizza anytime, whether it’s for brunch, lunch, dinner, or even as a snack. Baking it is a fun experience, and the result is a vibrant, satisfying meal that proves healthy eating never has to be boring!
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Recipe Time & More
Prep25 minutes
Cook1 hour 5 minutes
Total1 hour 30 minutes
Ingredients
- 2 head Cauliflower 750gm in weight
- 1/4 tsp Sea Salt
- 2 tsp Basil dried
- 2 tsp Oregano Flakes
- 1 tsp Garlic minced
- 1 tbsp Corn Flour heaped
- 3 tbsp Cheddar Cheese
- 1 1/2 tbsp Flax Seeds
- 5 tbsp Coconut Flour
- 1 tbsp Flour gluten free, or little more as required
For Toppings
- 1/2 cup Tomatoes pureed or marinara sauce
- 1 cup Vegetables i used mushroom, cottage cheese, onions and cherry tomato, slightly cooked
- 1/2 cup Cheese cheddar or any choice
- 1/2 tsp Chilli Flakes or italian seasoning
Instructions
- Bring water to boil in a large pot such that all the cauliflower florets could be immersed in it. Meanwhile remove stem from cauliflower and break florets into medium pieces. I use my hands to do this.
- Put all the florets in boiling hot water to get the cauliflower cleaned up thoroughly. After five minutes remove and set aside to let cool for couple of minutes.
- While this is happening prepare flaxseed egg in a mixing bowl and set aside.
- Once the florets are warm enough such that you could handle them, wipe them dry with a clean dish towel. This is very important step. So be sure to wipe out any excess liquid as much as possible.
- Now florets are ready to use. Make cauliflower rice by grating florets with the help of box grater or grating blade in a food processor. With both the methods we are aiming for little grains like cooked rice.
- For any excess moisture from the rice, transfer it to a large paper towel or absorbent dish towel and press to remove any remaining water. This ensures no excess moisture remains, which can make the crust soft.
- Preheat oven to 400 degrees F (200° C).
- Measure out 5 cups of rice and add in a large mixing bowl with flaxseed egg. Add remaining ingredients coconut flour, salt, cheddar cheese, oregano, basil, garlic, and cornstarch.
- Combine thoroughly using your hands. A loose dough should form. Taste and adjust flavor as needed, adding cheddar for cheesy flavor, salt for saltiness, or herbs/garlic for more intense flavor.
- Line a baking sheet or pizza pan with parchment paper. Sprinkle little gluten-free flour to help prevent the pizza from sticking while cutting.
- Using your hands spread the dough in to the pan. Keep the crust slightly less than a 1/2-inch thick with a slightly thicker outer perimeter and thinner in the centre.
- Bake the crust for 35 min.Remove from oven and carefully flip the crust.Do so by putting another parchment paper on top and also a plate on it so when you flip it, crust would not break. Flip and slid the crust off the plate back onto the pan.
- Back to the oven and bake for additional 15 minutes. Meanwhile chop the choice of veggies you want as toppings and saute and cook for few minutes any sturdier veggies like capsicum, onions.
- Remove from oven and top with desired toppings and cheese. I suggest going light on the sauce as it can make the crust soggy if too much is applied. Bake for another 10 to 15 minutes or until toppings are baked.
- Enjoy this healthy pizza hot with additional garnishes like red chilli flakes, tomato sauce.
Recipe Notes
- The crust would not be as tight as the one made with wheat so I suggest go little easy on toppings.
- Make smaller slices of pizza (8 instead of 6) so that the pizza slice could hold itself while eating.
- Coconut flour is used to soak moisture any excess that could remain.
- Baking time may vary. Just make sure the crust is lightly golden on top and dry to the touch.
- Keep an eye on the edges of the crust while baking toppings, which may get browned before toppings.
- To avoid browning of edges, I would suggest saute and cook veggies before hand except any leafy greens.
- If any cauliflower rice dough is remaining after making crust you can store it in freezer and use within 2-3days after thawing.
- Lastly just for information, this pizza would not be as heavy as one made with wheat but it will be filling and satisfy taste buds of 2 people.
Additional Tips
- After ricing the cauliflower, microwave it for several minutes and then squeeze out as much moisture as possible using a clean kitchen towel—this step is crucial for a crispier, less soggy crust.
- For a vegan version, substitute the cheddar cheese with your favorite plant-based cheese and add 1-2 tablespoons of ground flaxseed mixed with water to help bind the crust.
- Try pre-baking the crust for 10-12 minutes before adding toppings; this gives it better structure and prevents it from falling apart when you slice the pizza.
- Enhance the tangy notes by spreading a thin layer of sun-dried tomato pesto or a drizzle of balsamic glaze on top just before serving.
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Recipe Nutrition
Calories: 570kcalCarbohydrates: 65gProtein: 31gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 51mgSodium: 889mgPotassium: 2172mgFiber: 25gSugar: 14gVitamin A: 5630IUVitamin C: 292mgCalcium: 590mgIron: 6mg
Prachi Bagde
Articles: 22
3 Comments
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Such a scrumptious dish! Thank you.
Such a great recipe! Can’t wait to try it.
Looks so delicious! Thanks for the recipe.