Cauliflower Pizza crust Preheat oven to 450° Crust: 1 c. riced cauliflower (blended in a high-speed blender, in 3 batches) 1 c. nutritional yeast flakes 2 tbsp. ground flax seeds mixed with 5 tbsp. very hot water 2 tbsp. oregano 1 tsp. basil 2 cloves garlic, minced a touch of salt Topping: olive oil (enough to sautee the veggies in) 1/2 green pepper, diced 1/2 sweet yellow onion, diced 1-1/2 c. sliced baby bella mushrooms 1 tbsp. garlic powder 1/2 tsp. salt 1/2 tsp. red pepper flakes 1 tbsp. oregano 1 tsp. rosemary 1 tsp. dried fennel 1/2 c. pizza sauce Veggie Rice Cheese ( Daiya) Directions: Cut large size cauliflower into small bits, about 3/4-1" in circumference. Then ground them in a high speed blender (using the "ice crush" setting) until it takes on a rice looking texture. Next, microwaved the cauliflower for 8 minutes (on high). Then Mix together the one cup cauliflower with the flax seed "egg" mix and the nutritional yeast flakes. I also added the seasoning to the batter and stirred well. The results are sticky, so coat hands with olive oil in order to spread it evenly on the lightly oiled metal pizza pan. Place the crust in a 450° oven for 20 minutes. Meanwhile, sauteed the veggies for the topping in some olive oil. When the crust is done remove from the oven, and then top it with about 3/4 c. of pizza sauce, then with the sauteed veggies, then with about 3/4 c. Veggie cheese. I Pop it back in the oven (which was now set to broil) and cooked for 5 minutes, until the cheese was melted
Posted on: Sat, 14 Sep 2013 13:15:10 +0000
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