Hi! I hope this post finds you all well. I realize I haven’t been posting often but I’m trying to check in at least once a week and either post here or on my IG account. We’re expecting a very delayed/ very annoying (long story) shipment of turf to arrive in the next week or so and I’ve been quite busy prepping the studio for that. We had an issue with some very large garage doors (3 to be exact) and had to dream up a cost effective and smart solution to seal them for the winter. I still want to be able to let the fresh air into the space during the warmer months so keeping them wasn’t a difficult decision. Ok, I’m already behind this evening so I’ll keep this short and sweet.
This pizza was insane so I highly suggest you try 🙂
Here’s the recipe below!
Hope you’re all enjoying your week so far!
- 6 cups riced cauliflower (you can buy pre riced cauliflower at most grocery stores but it’s def more cost effective to do it yourself. Either grate using a box grater or the grater on a food processor)
- 2 flax eggs (2 T ground flax + 6 T warm water)
- 1/2 cup almond flour
- 2 T arrowroot starch
- 3 T vegan parmesan (I use @riseshinecook ‘s recipe found here )
- 1 t oregano
- 1 t basil
- 1/4 t salt
- 1-2 T gluten-free flour
Preheat oven to 375 F and line a large baking sheet with parchment paper .
Prep your flax eggs by mixing the flax and water and letting it sit for 10 mins until thick.
Boil or steam the riced cauliflower until tender and strain in a nut milk bag or cheese cloth. You need to get as much moister out of the cauliflower, so I suggest squeezing as much as you can from the bag and then wrapping it in a dish towel to remove any additional moisture.
Mix all ingredients (except the gf flour) in a bowl and knead with your hands until you form a large dough ball.
Sprinkle parchment paper with gf flour and press the mixture using your hands to shape the crust into your desired size. Keep the dough in an even flat layer.
Bake for 40 mins, flip the dough ad bake another 10 mins. To flip the dough, I use a second piece of parchment and lay it on top of the baked crust. Using the bottom piece of parchment, I lift the crust and quickly flip it so It faces down on the new piece of parchment paper.
Remove from the oven, top with your favourite pizza toppings (I like to pre sauté my veggies) like mushroom, peppers, tomatoes, olives, extra vegan parm and if you haven’t tried it yet, Parmela Creamery‘s mozzarella plant-based cheeze. It is BOMB. Bake for 7-10 more mins and enjoy!