A Veggie-Rich Alternative to Traditional Thin Crust
Cauliflower crust pizza is a tasty and healthy alternative to a traditional wheat crust, but it often features cheese and eggs to help it stay together. This vegan version uses ground flax and water as an egg substitute, chickpea flour as a binder and nutritional yeast in place of cheese. Although it doesn't taste like a classic thin crust, it's a great way to switch things up and add a serving of veggies to your pizza! Topped with fresh tomato sauce, vegan cheese and more roasted veggies, it's a healthy meal that's totally possible to make on a weeknight.
Total Time: 30 minutes | Prep Time: 15 minutes | Serves: 4 (makes 1 large pizza crust)
- 1 large cauliflower, rinsed and cut into large florets
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 3/4 teaspoon salt
- 1 teaspoon mixed Italian dried herbs (basil, oregano, thyme, etc.)
This recipe can also be used as a quiche crust or for mini pizzas. Simply press into a pie pan for quiche or separate the "dough" into 4 to 6 balls and press each ball into a small, thin circle for mini pizzas.
- Heat the oven to 350F and prepare a baking tray or pizza pan by lining it with parchment paper.
- In a large food processor, pulse the cauliflower florets until they are in small and crumbly pieces and have the texture of coarse sand.
- Whisk the ground flaxseed with the water in a small bowl, and set it aside.
- In a large bowl, mix the chickpea flour, nutritional yeast and salt. Fold in the cauliflower until combined.
- Add the flax mixture to the bowl and work it in with a spatula or your hands until everything is evenly moistened.
- Empty the mixture onto your prepared tray or pan. Press it down with your fingers into a large circle about 1/4 inch thick.
- Bake the crust for 10 to 15 minutes, until the edges turn golden brown, before adding your sauce and toppings.
Your crust mixture may seem crumbly while it's still in the bowl, but it will begin to hold together after you dump it out and press it into a circle. A thicker crust will hold and stay together better but will take longer to cook. If you prefer a thinner crust, spread the mixture out to about 1/8-inch thickness and check it after 7 to 8 minutes of cooking time.
Carly Schuna has been freelance writing and editing for more than a decade. She enjoys putting a creative spin on articles and making them as accessible as possible. In working for educational publishers, web clients, commercial fiction authors, and more, Carly has crafted a compelling narrative voice to break down concepts and share cutting-edge research in a way that's both entertaining and informative.