I’ve been working on this recipe for a while. Because we have an egg allergy in our house I try to get creative when a recipe calls for egg. I also don’t personally consume dairy (doesn’t work for my body). Since most of the recipes call for BOTH, this is what I’ve come up with. Note, this is generally knife and fork pizza, but it most certainly satisfies my craving for pizza AND my kids like it! Enjoy!
- 1 head of cauliflower, riced
- 1T ground flax, 2T water (mixed together – acts as an egg replacer – non vegans can use 1 egg)
- 1T Chia Seeds
- 1C Cheese of choice (Diaya is great vegan cheese – non vegans can use mozzarella)
- 1/2C cooked quinoa
- pink salt & pepper
- 1t garlic powder
- coconut oil spray
- tomato paste
- garlic powder
- Cheese: diaya, mozzarella, goat cheese…
- Protein: chicken breast, turkey peperoni, ground turkey, nitrate free ham or turkey…
- Veggies: peppers, grape tomatoes, spinach, zucchini…
Preheat your oven to 450F. In your food processor “rice” the cauliflower (basically blend it up into little tiny rice sized pieces). If you don’t have a food processor you can grate it manually (bonus arm workout!). In a microwave safe bowl, cook the cauliflower for 8 minutes. Let it cool slightly. Lay out a dish cloth and pour the cooked cauliflower on top. Roll it up and wring OUT the cooked cauliflower over the sink. Important tip #1: make sure it’s actually cooled slightly before you do this or you will burn yourself! Important tip #2: wash this cloth immediately or you will have the STANKIEST cloth EVER (you’re welcome).
Put the cooked cauliflower rice into a bowl and mix in the remaining ingredients. Mix well. The cheese will slightly melt as you do this if it’s all still warm – this is good. On a pan lined with parchment paper spread out your crust. You may want to spread it into 2 crusts for better cooking. Thin is better with this crust so it crisps up. Give it a quick spray with coconut oil or olive oil and bake it for 12-15 minutes all on its own. Once it starts browning and looking crisp at the edges then pull it out and spread it with a light layer of tomato paste and sprinkle with basil, oregano and garlic powder. Then layer on your toppings and bake for another 8-10 minutes. Let it cool slightly before cutting and dishing.