Cauliflower Crust Pizza

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This gluten-free and plant-based Cauliflower crust pizza will have you eating all your veggies!

Ingredients

1 bag Daiya Cutting Board Mozzarella Style Shreds
1 medium head Cauliflower
1/2 cup gluten-free oat flour
3 tbsp ground chia
6 tbsp water
1 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp oregano
pizza toppings of choice, we used chopped spinach and fresh tomatoes
1/4 cup tomato pizza sauce

Instructions

Preheat the oven to 400 and line a baking sheet or pizza pan with parchment paper

Place chopped cauliflower into a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes.

As the cauliflower is cooking combine ground chia with water and set aside.

Drain and then mash the cauliflower. Allow the cauliflower to cool and then wring out excess water from cauliflower using a cheesecloth or dishtowel.

In a large bowl combine chia mixture, cauliflower, oat flour, garlic powder, oregano and nutritional yeast.

Press the mixture into the parchment-lined baking sheet, keeping the crust about 1/4-inch thick. For a more uniform thickness you can place a piece of parchment on top of the mixture and roll out with a rollling pin.

Bake the crust at 400 for 30 minutes, until the top is lightly golden

Remove from oven and top with Daiya shreds, sauce and pizza toppings. Cook at 400 for 10 minutes or until the cheeze is melted.

Tips for cooking with Daiya

50 min

Total Time

20 min

Prep Time

30 min

Cook Time

Servings