I feel bad for cauliflower.
It's like the kid who was picked last in P.E. for a team.
Having a superstar sister like broccoli doesn't make life any easier.
So I decided to give cauliflower some love and attention...
Recently, I've tried cauliflower 'rice' and was impressed with how it turned out. So I decided to step things up a notch and try it as a base for pizza.
Today at the end of the workday, we were talking about having multiple food allergies and how frustrating that would be. I mean, it's one thing to have a gluten intolerance, but what if you were allergic to wheat, gluten, lactose AND eggs? Not only would this make for an interesting dining-out dating experience, but it would be extremely tedious. I can't imagine...
And what if you were just craving some pizza?
Well, here is a recipe for you. Did you know you can substitute a egg in a recipe with a "chia egg" that consists of 1 Tb. chia seeds mixed with 3 Tbsp. of water? Well, now you do...
Cauliflower is now officially the 'cool kid' on the block...
Vegan Cauliflower Pizza
Ingredients for the crust:
-1 head of cauliflower
-1/4 c. almond flour
-3 'chia eggs': make by mixing 3 Tb. chia seeds with 9 Tbsp. water
-salt and pepper
-Italian seasoning, basil, thyme, whatever other fun seasonings you feel like adding
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Make your 'chia eggs' in a separate cup and set aside.
3. Wash the cauliflower and place in a food processor with an "S-shaped" blade and pulse until the cauliflower is into rice-size pieces.
4. Microwave for 3 minutes until soft.
5. Squeeze out the excess water of the cauliflower with a towel.
6. Mix in the almond flour and seasonings and combine well into a 'dough' ball.
7. Bake for 20 minutes, or until golden brown.
8. Add your pizza toppings, place back into the oven and bake for 5-10 minutes longer.
9. Enjoy your nutrient-dense, plant-powered pizza!