This is a savory but surprisingly light pizza, brimming with flavorful ingredients and a thin herb & garlic cauliflower crust. Simple, delicious, and ready to be made a million different ways depending on the ingredients you have in the kitchen. I’ve included ingredients to replicate the pizza made today, but feel free to experiment with any assortment of ingredients you have.
Serves 6
Ingredients
Gluten-free Vegan Cauliflower Crust
1/2 medium head of cauliflower
1 1/2 T. flaxmeal
1 T. chia seeds
1/4 c. water
1/3 c. oat flour
2 T. fresh oregano, very finely chopped
1 T. fresh thyme, very finely chopped
3 cloves garlic, very finely chopped
1/2 t. himalayan salt
Today’s Toppings
1 c. fresh basil, finely chopped
1/3 c. walnuts, finely chopped
2 T. olive oil
1/2 large yellow onion, thinly sliced into strips
1/4 zucchini, halved and thinly sliced into half-moons
1/4 c. fresh collards, kale, or chard, chopped into thin strips
1/2 large heirloom tomato
1/4 c. goat or sheep’s feta
Directions
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
To prepare crust: In a small cup, mix flax, chia seeds and water together and stir well, then place in fridge for 30 minutes. Steam chopped cauliflower florets until they are soft enough that they fall apart easily. Drain cauliflower and set aside to cool.
In a bowl, mix the oat flour, oregano, thyme, salt, and garlic and stir well.
Take cooled cauliflower and drop into a clean cheesecloth over the sink, then squeeze as much water from the cauliflower as possible.
Place the cauliflower into a medium bowl and mix together with the flax/chia/water mixture. Add the oat/herb mixture and stir well. Form dough into a ball, place on baking sheet, and begin to pat out with hands into a circle. Place another parchment sheet on top of the dough and begin rolling out into a thinner, even crust, about 3/8″ thick. Remove top parchment sheet and place crust into oven, baking for about 20-25 minutes or until lightly browned at the edges. Cooking time will depend on the thickness, so keep your eye on the crust and remove when it begins to look golden and crispy. Remove from oven.
To prepare pesto: Very finely chop basil and walnuts. Place them in a small bowl and stir in 1 T. olive oil and sprinkling of salt.
To assemble pizza: Warm 1 T. olive oil in a skillet over medium heat. Add onion and zucchini and sauté for about 5 minutes, until it appears soft. Remove from heat.
Spread basil pesto in a thin layer over crust. Then top with onion, zucchini, tomato, kale/collard pieces, and feta.
Place pizza in oven and bake for an additional 8 minutes. Serve immediately, and enjoy!
