Friends. We’re not sure how the holidays squeaked in so quick this year, but…they did. (How is it late November already?!)
This season always seems to be busy and crazy and goes by crazy fast. In our experience, this sometimes means skimping out on the cooking and just kind of snacking our way through the next six weeks.
But, you know what else is easy? Making your own take-out-style meals. Since pizza seems to be a relatively kid-friendly go-to for dins, we have a recipe for you that is gluten-free, vegan AND it’s made of mostly veg.
And, here’s the kicker: your kids won’t know just how healthy it is.
So, here you go. Do keep in mind, you need about an hour.
Vegan + Gluten-Free Cauliflower Pizza
Makes 2 medium-sized crusts
- 3 cups cauliflower florets
- 3 tbsp. ground flaxseed + 9 tablespoons warm water, mixed together
- 1 cup rice flour
- 1 ½ cups chickpea flour, divided into 1 cup and ½ cup portions
- 1 tsp. ground sea salt
- hummus OR tomato sauce OR pesto
- whatever toppings your family traditionally loves
- fresh oregano and basil to taste, optional
- extra virgin olive oil to taste, optional
WHAT TO DO
- Preheat oven to 200C (390F).
- Place the ground flax and warm water in a bowl, and mix well. Set aside, then stir again about 3-4 minutes later. It should have a gelatinous consistency.
- Place cauliflower florets in a high-speed blender or food processor and pulse until it looks crumbly. (OR. Small hack. Most grocery stores now offer riced cauliflower, cutting down one step for those busy nights).
- Place the cauliflower crumbs in a seasoned wrought-iron pan and cook them over medium heat for about 5 minutes, stirring constantly.
- Remove from heat and let sit until cool.
- Once the cauliflower is cool, place it in a paper towel or cheesecloth to remove as much water as you can, and set aside.
- In a big bowl, add the cauliflower crumbs, flax eggs, rice flour, 1 cup of chickpea flour (just the one cup!) and salt.
- Mix all ingredients together with your hands. If the dough is sticky, add more chickpea flour (up to another 1/2 cup, but you may not use all of it). If the dough is too dry, add some water. You can also knead the dough on a floured board or countertop.
- Divide evenly into two pieces, and place the pizza crusts onto a baking sheet lined with parchment paper. Press down with fingertips, until it’s roughly ¼ inch thick, or to preferred thickness. Bake for about 25 minutes or until golden brown.
- Remove from oven and spread the hummus, tomato sauce or pesto. Then add your toppings - including herbs - and bake for another 10 minutes.
- Remove from oven, drizzle a lil olive oil on top and pretend this is the unhealthiest thing you’ve made in forever.
- Watch your kids (and partner!) scarf and smile.
- Pat yourself on the back, pour a glass of pinot (OR, check out this oh-so-necessary infographic for pizza and wine pairings!) and help yourself to a slice of heaven.
Looking for a grain free option? Try swapping out the rice flour for about ¼ cup of coconut flour, OR one of our favorites, tigernut flour. Do remember that coconut flour is ultra absorbent, so use sparingly until the desired consistency is reached.
Can’t do legumes? Sub out the chickpea flour for cassava flour! It can help to create a really silky product—and can be found at Save On!
If you’re feeling extra adventurous, maybe toss on a homemade vegan cheese?
The Polly Fox
*Note: pizza pictured above has a gluten-free crust; but it's not cauliflower.