As part of the 30 day vegan challenge, I have made a point to spend more time in the kitchen – actually cooking. Gone are the days of tip-toeing around late at night, searching for a snack. Or just spending too much time stress-eating, which has been a big challenge over the last few months. Winter did not help, but adopting vegan eating habits sure did!
Reacquainting myself with cooking from scratch meant that if I wanted to eat something, it was going to take time. Time I did not feel that I had, with this being such a busy season work-wise. But you know what? I made it happen, and now I’m going to share the gluten-free vegan pizza recipe with you!
Perfect Gluten-Free Vegan Pizza
One recipe that I’ve been meaning to create was a gluten-free vegan pizza, using cauliflower as a main ingredient for the crust. Named one of 2015’s top superfoods, cauliflower became heir to the veggie throne (sorry kale!).
Gluten-Free Vegan Pizza Crust
- One whole cauliflower (cleaned, stem and leaves removed)
- 3 tbsp ground flax
- 2 cups mixed organic gluten free flour (200 grams)
- pinch of salt (optional)
- Pre-heat oven to 200 º C or 390 º F.
- Chop cauliflower into 2 inch pieces, and cover with coconut oil. Lay cauliflower on a baking sheet and place int the oven for 15 minutes, or until golden.
- Remove the oven roasted pieces and let cool. Then place into a food processor and pulse until they become crumbs.
- Dump cauliflower crumbs into a bowl.
- In a separate bowl, add flax powder and gluten-free flour with a pinch of salt (spices and herbs optional). Mix well
- Add the cauliflower crumbs to the dry mixture. Mix all the ingredients with your hands, adding a few tablespoons of water if the mixture is too dry. If the dough is sticky, add some gluten-free flour (in our recipe, we used just under 2 cups).
- section the dough into 5-6 even sized balls and flatten them out until they measure about 1/4 to 1/5 inch high.
- Place the pizza dough on a well-oiled baking sheet – or you can use baking paper. Bake for about 20 minutes at 340 degrees celsius, or until golden.
- Organic hummus (brand of your choice)
- Coffee mushrooms
- Rapini and garlic (chopped, pan cooked or steamed)
- Tomato, diced
- Avocado, sliced
- Daiya vegan mozzarella
- Olive oil (to drizzle post final bake)
Once the pizza crusts have cooled a bit, add hummus and toppings of your choice. The ones listed are just suggestions, but I did use hummus on purpose because I was not sure how firm the crusts would be. I was concerned that adding tomato sauce would make the crusts soggy, but it turned out wonderfully with hummus.
As well, drizzle with a little olive oil at the end to moisten the top if it seems a little dry after the second round in the oven. If you are adding avocado, do so at the end.
Total prep time: approximately one hour.