Veggie Pizza: Yes... it's a cauliflower crust!!. This Vegan Cauliflower Pizza Crust is egg-free and dairy-free, and has the BEST taste and texture. I love that you can hold it with your hands, like a real slice This crust is made with just a handful of all-natural ingredients. All you need is some cauliflower (bonus if it's already "riced" for you), ground flax.

Veggie Pizza: Yes... it's a cauliflower crust!! A cauliflower pizza crust recipe baked in a cast iron pan - a fun deep dish style pizza! Top this low carb pizza crust with any of your favorites. Cauliflower pizza crust is not hard to make if you're comparing it to a regular yeast dough. You can cook Veggie Pizza: Yes... it's a cauliflower crust!! using 19 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Veggie Pizza: Yes... it's a cauliflower crust!!

It's of pizza crust:.
Prepare 1 head of cauliflower.
Prepare 1 of egg.
You need 1/2 cup of - grated parmesan cheese.
Prepare 1 tsp. of minced garlic.
Prepare to taste of Salt & Pepper.
Prepare of --------------------------.
You need of beet pesto:.
You need 1 of large beet.
You need 2 cloves of minced garlic.
You need 2 tbsp. of - lemon juice.
Prepare 1 tbsp. of - olive oil.
Prepare 1/2 cup of - grated parmaesan cheese.
It's of ---------------------------.
You need of toppings:.
It's 1 cup of kale (roughly chopped).
It's 1 cup of beet pesto.
You need 3/4 cup of (+/-... Your choice) of crumbled goat cheese.
It's of ----------------------------.

The messy part is "ricing" the cauliflower. The BEST and easiest cauliflower pizza crust recipe ever - This is so good, you'd never guess it could possibly be so healthy! So I never thought I'd ever get on the cauliflower pizza crust bandwagon. Taking my beloved doughy Italian pizza crust and replacing it with a vegetable?

Veggie Pizza: Yes... it's a cauliflower crust!! step by step

Before proceeding with the recipe, you will have to roast a large beet by cutting it into cubes (approx. 6 to 8 cubes) and loosely wrap it in aluminum foil... oh drizzle with a small amount of olive oil. Bake at 375 degrees for 50-60 minutes. Let cool..
Once you pull the beet from the oven, kick the temperature up to 450 degrees..
For the crust... Break up the head of cauliflower into large chunks and steam for about 15 minutes. A fork should be able to easily puncture it. Using your food processor, mash up the cauliflower so that it looks similar to thick grits or pollenta..
Pour cauliflower onto a stack of at least 5 or 6 paper towels and apply an additional 5+ paper towels on top..
Using your hands, press down on the cauliflower so that the towels absorbs the water. Continue to change out the wet paper towels until they are no longer getting wet during the pressing process..
Once you have pressed as much moisture out of your cauliflower as possible, put it in a large mixing bowl. Add the egg and remaining ingredients and mix..
Place the cauliflower mixture onto a baking or pizza sheet lined with parchment paper and flatten with your hands while shaping it to size of your pizza. NOTE: This crust doesn't rise like usual dough, so what ever thickness and shape you create, will be the same once it comes out of the oven..
Salt & Pepper to taste (optional) and bake for about 15 minutes or until it has established a light golden brown color..
While the crust is in the oven, make the beet pesto. NOTE: You can use any kind of base sauce you want.... red, basil pesto, etc. I just prefer this one. :-).
For the pesto.... Place all of the ingredients listed above into your food processor and let her rip!.
Once the crust is done, carefully remove from the oven, reduce heat to 415 degrees and top with the beet pesto, kale and goat cheese..
Bake for an additional 15 minutes. I just pay attention to the coloring of the cheese...a golden brown across the top is perfect. Serve while it's hot..
FINAL NOTE: If you have never made a cauliflower crust before, I don't recommend baking this dish for guests on your first attempt. Making this sort of crust may take a little practice, but is soooo worth it. JUST REMEMBER TO REMOVE AS MUCH MOISTURE AS POSSIBLE DURING THE PRESSING PROCESS. THAT IS KEY..

It's thinner and flatter than Pizza Pizza's traditional crust — more like flatbread than pizza, a few people noted. And for a healthy alternative "ALIGNMENT: Cauliflower ally, long-time supporter and friend to the cheese curd-looking veggie. I appreciate its aspirations to become a carb in recent years. The crust: It's not your typical pizza crust. Since it is a veggie-based pizza it won't have the "crunch" like regular dough pizza and is a little bit on the "soft" side but Can you make cauliflower pizza crust without a food processor?