Cauliflower Crust Vegan Pizza

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vegan pizzaWe’ve all had vegan pizza’s before but this is a very unusual vegan pizza.  The crust is made mostly from cauliflower.  This was our first time making this and we loved it!  I’m sad to say that I didn’t make up this recipe but rather got the crust recipe from Naked Food Magazine. This recipe makes enough for 2 people.

Pizza Crust Ingredients

  • 1 lb (1 medium head) fresh cauliflower florets
  • 3 tbsp ground chia seeds
  • 6 tbsp water
  • 1/2 cup almond meal
  • 1 tbsp miso paste
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • sprinkle of nutritional yeast

IMG_0001 IMG_0003 IMG_0006 IMG_0007 IMG_0009 IMG_0010 IMG_0014 IMG_0015 IMG_0017 IMG_0018IMG_0023IMG_0028 IMG_0021 IMG_0022  IMG_0025  IMG_0030 IMG_0032 vegan pizzaPreheat over to 350 degrees.

In a food processor, mill 3 tbsp chia seeds until finely ground.  Pour into a small container and add 6 tbsp water.  Mix well and let stand for 5 minutes.  Mix again and let stand for another 15 minutes.






Place the cauliflower into a food processor and pulse until a rice like texture is created.










Transfer the cauliflower rice to a paper towel (top and bottom) and using your hands, push to absorb any moisture in the cauliflower.













Place in a large bowl, the cauliflower, chia seeds, almond meal, miso, garlic powder and dried oregano.  Mix thoroughly.













Line a baking sheet with parchment paper.  Press mixture against the parchment paper.  Use your hands to shape the mixture into your desired size.  Keep the crust 1/4″ thick.  Bake for 30-35 minutes or until the top is lightly golden and dry to the touch.  Use an additional piece of parchment paper to flip the pizza crust over on the baking sheet and return to oven for an additional 15 minutes.   The crust needs to be dry and golden.





Pizza Toppings

Pizza toppings can be different based on what you like.  Here’s what we did for a delicious vegan pizza.  We started with red pizza sauce followed by a couple tablespoons of pesto.

Add some fresh basil leaves on top of the sauce.







I added steamed broccoli, sauteed mushrooms, zucchini and carrots.














Put back in the oven for about 15 minutes.

Cut and serve!

If you make this, comment below and tell me the toppings you used.





About Dr. Tina

Hi, I am a 55-year-old Traditional Naturopath & Nutritionist who is passionate about health. After all, without health what do we have? We all have one life to live and why not live that life to the fullest. We are all going to age and we are all going to die. I am concerned with how we live and how we age. Existing is not an option for me and it should not be for you. I want to thrive. I want to feel vibrant and full of energy every day. There is no reason why we should be limited in the things we do because of our age, if we care for our precious health. When we are plagued by illness or even annoyed my minor symptoms of dis-ease we are not thriving. I know that our bodies can heal themselves. Sometimes they just need a little help from nature.

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