While I have finished up my Ultimate Reset, I have to patiently wait to reintroduce grains, dairy and animal protein back into my diet. But, Thursday nights are always when my dad comes over for our weekly catch up and he and my fiance always enjoy eating pizza ~ ME TOO! But after all the hard work I put in, I did not want to jump into a deep dish cheese and pepperoni pizza from Domino's after cleaning my body of all the junk that was in it for 3 weeks straight!
Found a great recipe to improvise from Detoxinista for a Vegan Cauliflower Pizza crust and had to make it for myself to see if it was too good to be true! Although the pizza wasn't "pick up" able - I maybe could cook longer or make the dough thinner to see if it would permit that to happen. But I have NO problem taking my pizza with a knife and fork. Here's what you'll need:
What you'll need:
1 head of cauliflower (about a pound)
1/2 cup almond flour
3 TBSP ground flaxseed
6 TBSP H20
spices of choice (I used garlic powder, basil, oregano)
Marinara Sauce (I used Market District because it is all natural and no added sugars)
Toppings of your choice (I used portabella mushroom, sauteed red onion and kale)
Preheat your oven to 400* - take cauliflower and pulse in food processor preferably - or if you have a vitamix like I do, you can use your taper and pulse the cauliflower - until it becomes a rice like texture.
After youu're done, put all of the cauliflower into a thin kitchen towel and ring out all of the excess water. You would be AMAZED at how much liquid comes out! This is KEY in helping it to achieve that 'dough' like crust!
In a seperate bowl, mix 2 TBSP ground flaxseed with 6 TBSP water and leave to sit for a few minutes until thickens for your "vegan egg." Combine your "egg" mixture in with the cauliflower, adding the additional 1 TBSP of ground flaxseed, spices of your choice, and 1/2 cup almond flour. Mix together thoroughly.
Line a baking sheet with parchment paper and spread out the dough on the pan. If you're using a larger pan you will want to square off the edges of your pizza so that it makes a rectangle shape. Put in oven for 30 minutes.
While your pizza crust is cooking you will want to cut up your veggies that you will top your pizza with! I chose portabella mushroom, sauteed onion and kale.
Once your crust time goes off, remove - place opposite side on parchment paper to flip your dough (it's easier if you use two baking sheets to tranfer and flip) - and put back in oven for 15 minutes. This is where I PROBABLY could have put in longer to see if it would get crispier.
After that is done, top your pizza with your marinara or sauce of choice, and veggies - then sprinkle with some almond flour to give it the texture of parmesan cheese, and put back in oven for 5 - 10 minutes until it is ready to eat!
Now it's time to... ENJOY!