Description
Vegan, gluten-free, oil-free pizza made with a cauliflower crust topped with fresh vegetables with a lemon tahini twist. Perfect for a healthy pizza party!
Ingredients
Cauliflower Crust
- 2¾ cup chopped cauliflower (~one large head of cauliflower, but measure it out!)
- ½ TBSP white chia seeds
- 1½ TBSP filtered water
- ½ TBSP runny tahini
- ½ cup gluten-free oat flour
- ¼ cup almond meal
- ½ TBSP lemon juice
- ½ tsp garlic powder
- ¼ tsp dried basil
- pinch of Himalayan sea salt
Toppings
- pizza sauce (homemade or store bought, all natural and sugar-free preferred)
- giant handful of arugula
- 1 cup halved cherry or grape tomatoes
- 1 avocado, diced
Lemon Tahini Dressing
- 1/4 cup lemon juice
- 1/4 cup runny tahini
- 1/4 cup water
- Himalayan sea salt, to taste
- 1 TBSP nutritional yeast (optional)
For serving
- red pepper flakes
- vegan parm
Instructions
- Preheat the oven to 400°F and line a pizza pan with parchment paper.
- Steam chopped cauliflower for 8-10 minutes or until fork tender.
- While the cauliflower is steaming, prep a large bowl with white chia seeds and water and mix to combine. Set aside.
- When cauliflower is done, drain and add cubes to the chia seeds bowl and lightly smash to combine.
- Add the tahini and lemon juice and stir to combine.
- Add the oat flour, almond meal, garlic powder, dried basil, oregano, Himalayan sea salt, and a pinch of red pepper flakes. Mix to combine. The dough should be thick but spreadable.
- Spread the dough into a circle on the parchment paper using a rubber spatula, with crust about ½″ thick.
- Bake the crust for about 25-30 minutes or until golden brown and set.
- While the pizza is baking, prepare your chosen toppings.
- Mix the lemon tahini dressing by adding tahini, lemon juice, water, sea salt, black pepper, and optional nutritional yeast to a high speed blender or food processor and pulsing until well combined. Add more water as needed to reach a pourable consistency.
- To serve, spread the crust with warmed pizza sauce and top with diced tomatoes, arugula, and avocado.
- Drizzle with lemon tahini and garnish with optional vegan parmesan and red pepper flakes.
- Store leftover pizza in the refrigerator for 2-3 days and reheat before serving.
Notes
Recipe inspired by The Rawsome Vegan Cookbook
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Entree
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free