Vegan Cauliflower Pizza Crust That Holds, Folds & Doesn’t Crumble!

A vegan cauliflower pizza crust that passes the fold test? Impossible. I thought so too until I added the arrowroot starch to this recipe.A vegan cauliflower pizza crust that passes the fold test? Impossible. I thought so too until I added the arrowroot starch to this recipe. It lightens the dough and helps bind the ingredients together.

You’ll Forget This Cauliflower Pizza Crust Is Veggie Filled

Between the starch and the chia seeds, it makes for a crust that can stand up to tomato sauce and veggie toppings.

The best part, it tastes delicious, too. My four-year-old son high-fived me after taking a bite, and my husband actually ate all his cauliflower. It doesn’t get much better than that.

Check Out Andrea’s Other Delicious Recipes:

 

A vegan cauliflower pizza crust that passes the fold test? Impossible. I thought so too until I added the arrowroot starch to this recipe.
Print
Vegan Cauliflower Pizza Crust
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Between the starch and the chia seeds, it makes for a crust that can stand up to tomato sauce and veggie toppings. The best part: it tastes delicious, too.
Course: Dinner, Lunch, Main Dish
Cuisine: Italian
Servings: 3 servings
Ingredients
  • 2 tbsp Chia Seeds soaked in 6 Tbsp water for 10 minutes
  • 2 tbsp apple cider vinegar
  • 2 tbsp grapeseed oil
  • 2 tbsp flaxseed meal + 6 tbsp water
  • 1 cup riced cauliflower raw (see note)
  • 1/4 cup almond flour
  • 1/2 cup arrowroot starch
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/4 cup Nutritional Yeast optional
  • non-stick spray for baking sheet
  • cornmeal for baking sheet (optional)
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, spray with a non-stick spray (like coconut oil spray), sprinkle with cornmeal (optional) and set aside.
  2. In a small bowl, add the chia seeds. Top with 6 tablespoons water and set aside for 10 minutes to soak; chia seeds will absorb the water and becoming gooey, like pudding.
  3. Meanwhile, in a medium bowl, add the apple cider vinegar, grapeseed oil, flaxseed meal and water. Whisk to combine and set aside.
  4. In a large bowl, add the riced cauliflower, almond flour, oregano, garlic powder, baking soda, salt and nutritional yeast (if using). Stir to incorporate. Make a well in the center and add apple cider vinegar/flaxseed mixture. Stir to combine. Next, add the chia seed “pudding” and mix until fully incorporated.
  5. Transfer the dough to the prepared baking sheet and carefully press with your fingers to stretch it, working from the inside out. If dough is too sticky to handle, simply wet your hands lightly with some warm water to make it easier to work with. Press the dough to form a rectangle shape (it should stretch to just about cover the size of a 11.5x17-inch baking sheet, but be careful not to make it too thin). Once shaped, press up the edges slightly to form a crust. Alternatively, you can divide the dough into 3 smaller rounds to make personal pizzas.
  6. Bake the plain dough for 15 minutes. Remove from oven and let cool on tray for 1-2 minutes. Top with a thin layer of tomato sauce and veggies of choice. Bake for 10 minutes more. Allow to cool slightly before cutting. Serve.
Recipe Notes
NOTE: To make the cauliflower “rice,” place washed, dried cauliflower florets in a food processor and pulse a few times until mixture resembles rice. Transfer to a bowl and set aside. 1 head of cauliflower will make about 3-4 cups of cauli-rice.

Comments

comments

SHARE
Previous article20 Banana Bread Varieties from Chocolate Chip to Pumpkin to Cream Cream Cheese Strawberry
Next articleCauliflower Rice Lemon “Risotto” with Arugula Pesto
Andrea Branchini
Andrea Branchini was born with a pen in one hand and a whisk in the other. She built her career coming up with big ideas for blockbuster brands in healthcare. Her campaigns have reached millions, and one of her ads even made it to Cannes, where she was a top 10 finalist in Advertising Age’s under 30 Global Cover Competition (in 2011 when she was actually under 30—sigh). In February 2016, she launched a live cooking show on PeriscopeTV (@dabblingchef) where she unveils a secret ingredient on Mondays and spends that entire week dabbling in that ingredient. The show already has close to 1,000 followers and over 120,000 hearts! Her food career started by accident when she first microwaved a marshmallow, drizzled it with chocolate syrup and served it to her parents; a 7-year-old’s version of Pavlova. Since then, she has received her professional plant-based chef certification from Rouxbe Cooking School and has learned to write solid recipes through a certification program at Natural Gourmet Institute where she was taught by Dawn Perry, the former digital food editor at Bon Appétit magazine. Her food writing has been featured in The Strong Buzz with Andrea Strong; FineCooking.com; Edible Queens; KidsFoodReboot.com; and in The Oxford Encyclopedia on Food and Beverages in America (2nd edition) which won an International Association of Culinary Professionals (IACP) award in the Beverage/Reference/Technical category, 2014 as well as the Gourmand Award for the Best Food Book of the Year, 2014. In 2015, she received a growing leaders professional development award through The Culinary Trust, which landed her a cookbook: a national school garden cookbook for Slow Food USA with recipes and stories about rare fruits and vegetables from the US. A mom of 2, she is passionate about leveraging her advertising experience and recipe skills to rebrand fruits and vegetables for children of all ages. She lives with her husband and their 2 kids in a place that’s a stone’s throw away from Manhattan (she hates admitting that it’s called New Jersey.)