Ingredients
Directions
Preheat the oven to 375 degrees F.
Bring a large pot to boil.
In a small bowl, add the flax meal and water. Let sit until gelled.
Add the minced cauliflower and boil for 5–7 minutes until tender.
In the meantime, add the nutritional yeast, 3 tablespoons of cornmeal (save the fourth tablespoon for later), oregano, garlic, arrowroot powder, paprika, salt, and rosemary, if using, to a large bowl.
Strain the cauliflower in a fine-mesh strainer (not a colander as the cauliflower will fall through). Let cool.
Once cool, transfer the cauliflower to a milk bag or clean dish towel and ring out as much of the liquid as possible, until no more water will come out.
Mix the cauliflower in the large bowl with the dry ingredients.
Mix in the flax meal.
Taste for more seasoning, if needed.
Line a pizza stone or an inverted baking sheet with parchment paper. Sprinkle a tablespoon of cornmeal on the parchment paper to make it easier to flip the crust.
Spread the dough out in a circle, allowing the crust to be ½” thick.
Bake for 45 minutes.
Remove from the oven and carefully flip the crust by first loosening the crust from the bottom layer of parchment paper with a spatula and then laying another sheet of parchment paper on top of the crust. Use the spatula on the bottom and your hand on top of the parchment to gently flip the crust.
Bake an additional 15 minutes, until golden brown.
Chef's Notes
Mincing the cauliflower
If you have a food processor with a slicing blade then use this instead!
If you’re manually mincing the cauliflower, mince 2–3 florets at a time and consider it a meditative process! It’ll take about 10 minutes.
Draining the cauliflower
I used an almond milk bag and it worked perfectly. I’ve also used the clean dish towel method, which also works but consider the type of towel material as the cauliflower can end up sticking to the towel. Linen would work best.
Be patient! You’ll build a little muscle during this process but it’s important that all of the excess water is removed.
Add different types of herbs
Use your herbs of choice. We chose oregano and rosemary, but you could use basil, thyme, or parsley as well.
Add toppings
This pizza crust is light so opt for light toppings like roasted vegetables or fresh tomatoes and basil. A light tomato sauce and cashew cream could work as well!
Ingredients
Directions
Preheat the oven to 375 degrees F.
Bring a large pot to boil.
In a small bowl, add the flax meal and water. Let sit until gelled.
Add the minced cauliflower and boil for 5–7 minutes until tender.
In the meantime, add the nutritional yeast, 3 tablespoons of cornmeal (save the fourth tablespoon for later), oregano, garlic, arrowroot powder, paprika, salt, and rosemary, if using, to a large bowl.
Strain the cauliflower in a fine-mesh strainer (not a colander as the cauliflower will fall through). Let cool.
Once cool, transfer the cauliflower to a milk bag or clean dish towel and ring out as much of the liquid as possible, until no more water will come out.
Mix the cauliflower in the large bowl with the dry ingredients.
Mix in the flax meal.
Taste for more seasoning, if needed.
Line a pizza stone or an inverted baking sheet with parchment paper. Sprinkle a tablespoon of cornmeal on the parchment paper to make it easier to flip the crust.
Spread the dough out in a circle, allowing the crust to be ½” thick.
Bake for 45 minutes.
Remove from the oven and carefully flip the crust by first loosening the crust from the bottom layer of parchment paper with a spatula and then laying another sheet of parchment paper on top of the crust. Use the spatula on the bottom and your hand on top of the parchment to gently flip the crust.
Bake an additional 15 minutes, until golden brown.
