Cauliflower Crust Veggie Pizza
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Who doesn't like a pizza! And what if it's completely guilt free! Yup, it's savoury, cheesy, healthy, little crunchy and supertasty as well. Because it's made with lots of cauliflower rice, some personal favourite veggies, spices to taste and small amount of cheese. Doesn't contain even eggs. So basically one can enjoy it anytime as brunch, lunch, dinner or even as snack! And I had fun baking it too 😀...
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Ingredients
- 2 medium head cauliflower riced 5 cups or 750gm in weight
- 1/4 tsp sea salt
- 2 tsp or 1gm dried basil
- 2 tsp or 1gm dried oregano
- 1 tsp or 3gm minced garlic
- 1 tbsp heaped or 9gm cornstarch
- 3 tbsp or 21gm cheddar cheese
- 1 1/2 flax eggs 1 1/2 Tbsp (or 10 g flaxseed + 4 Tbsp (or 50 ml) water)
- 5 tbsp or 42gm coconut flour
- 1 tbsp or little more as required gluten-free flour
- For Toppings
- Marinara sauce or pureed pureed tomatoes
- Sauted and slightly cooked veggies I used mushroom, cottage cheese, onions and cherry tomato
- Cheddar or any choice of cheese
- Red chilli flakes or Italian seasoning
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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.
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.
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Prachi Bagde
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