Raw Cauliflower Crust Pizza
Cauliflower is an interesting vegetable. It certainly isn’t a glamour girl and often, I forget it even exists. But I shouldn’t. And it really is a star. Just a quiet one.
As a cruciferous vegetable, cauliflower is positively associated with cancer prevention. It is an excellent source of vitamin C and magnesium and is full of antioxidants and phytonutrients. It is anti-inflammatory, and also provides cardiovascular and digestive support!
Cauliflower also has a mild taste and adapts to many different uses. Mashed cauliflower (cooked) can easily replace mashed potatoes. It is delicious raw, and we have made it into “rice“, soup and a wonderful cauliflower mash that replaces mashed potatoes. We have even made cauliflower steaks! Cauliflower loves all kinds of different flavors and is extremely versatile.
Today, I am bringing you a raw cauliflower pizza! I am sure you have seen all of the cauliflower pizza crust recipes out there…but they are traditionally filled with cheese and eggs. This one is raw, vegan and delicious. We have even included baking instructions for the crust if you don’t have a dehydrator.
The ingredients are pretty simple. Cauliflower, pine nuts, ground golden flax, hemp seeds, garlic, basil, oregano and sun-dried tomatoes all come together to make a delicious, healthy, nutritionally packed crust. A little bit of lemon juice and optional nutritional yeast round out the flavor. You could eat this without any topping!
The cauliflower waiting for the rest of the ingredients.
The “dough” ready to be shaped.
Ready to go into the dehydrator.
I have to say, I am thrilled with how this turned out. The taste is lovely and the toppings, tomato sauce and pine nut “cheese” spread go well with the basil, tomatoes and onions. The recipe for all, follows. Don’t be intimidated by this one. It comes together quickly with a food processor and blender.
Cauliflower Crust Pizza with Basil Tomato Sauce and Pine Nut “Cheese” Sauce
Serves 4
- 1 medium head cauliflower, broken into florets
- 1/2 cup pine nuts
- 2 cloves garlic, roughly chopped
- 4 fresh basil leaves, roughly chopped or 1 1/2 teaspoon dried basil
- 1/4 cup ground golden flax
- 1/3 cup hemp seeds
- 1 tablespoon lemon juice
- 1/2 cup sun-dried tomatoes, softened
- 1 teaspoon oregano
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup nutritional yeast (optional)
Alternatively if you don’t have a dehydrator (this is not raw): Preheat oven to 350. Shape circles as in step 6 on parchment or a silpat sheet. Bake for 20 minutes. Flip and bake for another 10 minutes. Tomato Sauce
- 2 medium tomatoes, chopped
- 1/2 cup sun-dried tomatoes, softened
- 1 teaspoon oregano
- 1 teaspoon maple syrup
- pinch Himalayan salt
- pinch fresh ground pepper
1. Place all ingredients in a high-speed blender and blend until smooth.
Pine Nut “Cheese” Spread
- 1 cup pine nuts
- 1/4 cup nutritional yeast
- 1 clove garlic
- 1 tablespoon light miso
- 1/2 lemon, juice from
- pinch himalayan salt and pepper
1. Place all ingredients in food processor and blend. Be careful not to over blend or you will get a nut-butter consistency.
Assembly
- 1 sweet onion, thinly sliced
- nama shoyu or braggs liquid aminos
- 2 tomatoes, sliced
- fresh basil leaves
1. Toss sliced onions with nama shoyu, braggs aminos or soy sauce alternative of choice.
2. Place onions on dehydrator screen with tomato slices. Dehydrate for 2 hours. I do this while the crust is dehydrating. You want these wilted but not super dry.
3. Spread a layer of pine nut “cheese” spread, then a layer of tomato sauce onto the crusts. Top with basil leaves, tomatoes and onions.
Sources: WHFoods.org
