Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Vegan (of course!)
Cauliflower, what can’t you do? From pizza, to rice, to gnocchi, to mashed “potatoes,” to vegan “crab” cakes, seriously, you go, cauliflower! Well, cauliflower, you may have just outdone yourself with this pizza crust! Finally, a cauliflower pizza crust that tastes good, holds well, is grain-free, and is egg-free!
- Six cups of riced cauliflower (I used pre-riced cauliflower to save time, but you are welcome rice it yourself)
- Four to five tbsp. of cassava flour
- ½ of a tsp. of garlic powder
- ½ of a tsp. of onion powder
- ½ of a tsp. of dried basil
- ½ of a tsp. of dried oregano
- Pinch of salt and pepper
How to make:
- Steam the riced cauliflower until soft and tender.
- Preheat your oven to 375° Fahrenheit and line a baking sheet with parchment paper.
- Drain the cauliflower from the pot and allow it to sit for three to five minutes to cool off.
- Wrap the cauliflower tightly between a few towels, then squeeze very well to remove as much water/moisture as you are able to. (Be careful not to burn yourself!)
- Place the squeezed cauliflower into a large bowl, then mix the remaining ingredients evenly into the cauliflower. You will have to use your hands to evenly mix and to form a dough ball.
- Roll the dough between two pieces of parchment paper until it’s about ½ of an inch thick, then place the crust onto the lined baking sheet and bake it for 25-30 minutes.
- Remove the crust from the oven, spread your toppings of choice onto the crust (this crust is more sensitive to topping weight and moisture than a regular wheat crust), and bake the pizza for about 10-15 more minutes, or until your toppings are full cooked to your preference.
- Slice, serve, and enjoy!
Love this recipe? You may also enjoy:
This post contains affiliate links. Thank you for supporting LoveThroughPlants!