PLANT-BASED: Cauliflower Pizza Crust

If you follow me on Instagram (click here)*, then you may have seen a recent post about a cauliflower pizza crust that I made the other night. While this isn’t typically a food blog (honestly I have no idea what kind of blog this is), it has been probably my most requested recipe to date.

Cauliflower Pizza - YUM!
Cauliflower Pizza – YUM!

*If that Instagram link above doesn’t work, then search for trailmomma on Instagram. I post a lot of food pics there and on Facebook

So here goes …. first and foremost, I am not skilled at creating my own recipes. Often times, I take recipes that I find online or in books and I tweak them to make them plant-based and gluten free. That is what I did with this recipe. I have made this so many times, and every time, I tend to do something a little different.

This time around, I pre-made some plant-based mozzarella cheese. Normally we don’t even use any “cheese” on our plant-based pizzas but I found this recipe and I decided to try it. To be clear, I thought it would melt and be very “cheesy” on the pizza. It didn’t melt. It tasted surprisingly like real mozzarella cheese but it didn’t melt. At all.

Vegan Mozzarella Cheese
Vegan Mozzarella Cheese

But here is the way I typically make my Cauliflower Pizza Crusts. Please note, you can’t slice the pizza and expect to hold it like a big-ol-slice of pizza … it is more of a eat with a fork kind of meal.

Take one whole head of cauliflower and remove the florets and throw into a food processor. I find that one head of cauliflower makes two perfect individual size pizza crusts.

Preheat your oven to 450 degrees and line a cookie sheet with parchment paper and set aside.

Next, in a small bowl, take 3 tablespoons of ground flaxseed meal and mix with a 1/4 cup of boiling/hot water OR veggie broth and set aside.

Then process the cauliflower until it looks almost like rice. Throw it all in a large bowl and then add the following ingredients:

3/4 cup of oat flour (I have also used garbanzo bean flour with success as well as almond flour)

1 tsp of ground garlic powder

1 tsp of ground onion powder

1 tsp oregano

3-4 tbsp of nutritional yeast

Add your bowl of flax seed (it should look like it absorbed the water)

Remove any rings from your fingers, (trust me on this one) and using your hands dig in and mix, mush and combine away. I typically try and combine and then I separate the mix into two separate “balls” to make two separate pizzas.

Warning, it is going to be sticky messy and kinda weird. Okay, very weird and you’ll totally have a mess on your hands afterwards.

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Take one ball and put it on the cookie sheet you have lined with parchment paper. Flatten and shape as best you can. It won’t be perfect. I try and make a “crust” by curving up the edges.

Repeat the same with the other ball of “dough” and bake both crusts for about 15-20 minutes.

Clumps of Vegan Mozzarella Cheese
Create your pizza!

When 15-20 minutes is up, remove your pizza and begin adding whatever veggies you like.

Now I have done this two ways. I have cooked my veggies in a skillet and then added to the pizza prior to baking and I have put raw veggies on the pizza and baked it that way. Since I am lazy and prefer not to wash  more than I have to after a meal, I usually opt for just adding raw veggies.

Here is what I usually do (keep in mind, this is entirely our preference)

Add tomato sauce (I use any oil free tomato sauce I can find i.e. Engine 2), add some oregano, basil, garlic powder to the sauce that is on your pizza. Then I add kale and/or spinach and usually things like red pepper, broccoli, onion, olives and top with fresh chopped garlic. Sprinkle the top with some nutritional yeast if you like (Vans does).

Bake again for 15-20 minutes. To be honest, we are usually doing a million things at once while this is baking so many times, I’ll turn off the timer (after it buzzes), turn off the temperature on the oven and then let the pizzas sit in the oven while we finish bathing the kids, packing lunches or (ahem) opening wine … or whatever the situation may be that night.

Before serving, I usually sprinkle with more garlic powder and copious amounts of red pepper flakes (that’s the Jersey Girl in me).

Moving the pizza from the pan to the plate does take some skills as usually the middle of the pizza can be a bit soft. I use a large spatula and kind of slide it over.

IMG_0038

And that’s it! Voila. There is my fancy Cauliflower Gluten Free Plant-Based Pizza. It takes some perfecting and it is a very filling meal.

I know today is Thanksgiving so this is my gift to all my readers. Thank you for following me. And whether you comment or not, like my posts or not, I truly appreciate you and the motivation you give ME in life.

May your day be spent with your family and involve many hugs … some time spent outside and perhaps, a nice glass of wine or tea.

Happy Trails!

~Trailmomma

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PLANT-BASED : QUINOA

Quinoa (pronounced keen-waa) is a very versatile whole grain. It isn’t even really a grain as much as it is a seed. A little known fact about quinoa is that it is actually related to Swiss chard, spinach and beets! It is naturally gluten free and is a plant-based source of a complete protein which means it provides all nine essential amino acids.

Quinoa can come in three different varieties: white, red and black. Just one cup of quinoa contains 8 grams of protein, 5 grams of fiber, 15% DV iron, 30% DV magnesium, 19% DV folate as well as heart healthy omega 3 fatty acids.

I like to use quinoa in place of rice AND oatmeal. Yes, I said oatmeal. I will have quinoa for breakfast quite often and I find it fills me up longer than just a bowl of oatmeal.

Quinoa can be prepared just like rice but will actually cook faster. For basic plain quinoa, I often take 1 cup of quinoa, 2 cups of water or broth and place in a pot and turn the pot on to high heat. When the water starts to bubble, I lower the heat to low, cover the pot and set my timer for 20 minutes. I find that 20 minutes is just right for me, but many have luck at 15 minutes.

I buy a large bag of Quinoa from Costco (ranges about $13 per bag) but a little goes a long way, trust me.

On Sundays, I will often make 1 cup of quinoa (which requires 2 cups of water) and cook as directed above. I then divide the cooked quinoa when done into four or five containers with about a half a cup of cooked quinoa in each. At this point you can store (covered) in the fridge, or cool and prep your breakfast for the week if you know what you like ahead of time (just leave off the nondairy milk). I like to put my plain quinoa in the fridge and then add ground flax seed, cinnamon, blueberries and almond milk and throw in the microwave to warm up each morning before work (or reheat at work).

I will also post two recipes for two meals using quinoa below.

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I challenge you to buy some quinoa this weekend and experiment. Quinoa is very much like rice in that it takes on the flavor of the food mixed with it or used to cook it (i.e. vegetable broth vs water).

Here are the two quinoa recipes for you to try:

Acorn Squash with Quinoa and Pistachios (recipe from With Style and Grace)

Pizza Quinoa Casserole (recipe from Peas and Thank You)

Happy Trails!

~Trailmomma

 

 

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