Yep, it’s here! My version of a Gluten Free Vegan Pesto Pizza made with a simple roasted cauliflower crust, homemade vegan pesto and ripe summer heirloom tomatoes. This baby has it all! My vegan pizza was ranked high for both taste and texture by family and friends, making this recipe a new go-to for the future.
Tips for making your own Cauliflower Crust:
When making a vegan and gluten-free cauliflower pizza crust, it’s important the dough is not too wet. Several of the recipes found online use steamed cauliflower that must first be cooled and then pressed through a fine cheesecloth or nut milk bag to remove the excess water. I have not time for that! My solution is to roast, instead of steam, the cauliflower before using in your recipe. One head of cauliflower is typically the equivalent of 4 cups raw florets. When roasted, the cauliflower shrinks and provides approximately 2-3 cups roasted florets – perfect for the recipe I’m sharing below.
Not only does this amazing crust include the anti-cancer effects of cauliflower, but also includes ground flax, a rich source of alpha-linolenic acid, known to neutralize free-radicals and increase glutathione. An amazing combination for those of us trying to keep autoimmune issues in check.
Ingredient Transparency:
- Bragg Premium Nutritional Yeast Seasoning (Vegan Pesto): “It’s “cheese-like” flavor makes it a great low-sodium, cholesterol-free, addition to recipes and foods.”
- Bob’s Red Mill Organic Golden Flaxseed (Gluten-free Cauliflower Crust) “The seeds, which are a little larger than sesame seeds, contain omega-3 fatty acids, dietary fiber and lignans. Used since ancient times, flax is renowned for myriad health benefits.”
- Bob’s Red Mill Organic Garbanzo Bean Flour (Gluten-free Cauliflower Crust) “Garbanzo beans are loaded with protein and dietary fiber and are a good source of iron.”
- Bob’s Red Mill Almond Meal Finely Ground Almond Meal/Flour (Gluten-free Cauliflower Crust) “Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates and inherently gluten free.”
- Spicely Organics Italian Seasoning (Gluten-free Cauliflower Crust) “This blend is inspired by the flavors of Italy using lots of herbs and a little heat.”
- Roasted Cauliflower
- 4 cups raw cauliflower florets (about one medium head of cauliflower)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 2-3 cups roasted cauliflower florets
- 1 cup almond meal
- 1 cup chickpea flour
- 3 tablespoons ground golden flaxseeds added to 6 tablespoons water
- 1/2 teaspoon Himalayan sea salt
- 3 Tablespoons Spicely Organics Italian Seasoning
- 2 cups packed fresh basil leaves
- 1/2 cup raw pine nuts
- 1 clove garlic
- 1 Tablespoon nutritional yeast flakes
- Juice of 1/2 lemon
- 1/4 teaspoon sea salt
- 3 tablespoons extra-virgin olive oil
- 2-3 heirloom tomatoes
- 1/4 cup fresh basil leaves
- 1 tablespoon pine nuts
- 1 teaspoon Spicely Organic Italian Seasoning, sprinkled over pizza
- Optional: 1 clove garlic, finely minced
- Preheat oven to 375 degrees F.
- Toss cauliflower florets in olive oil. Lay in single layer on baking sheet.
- Roast 20-25 minutes.
- Flax egg: Combine 3 tablespoons ground golden flaxseeds with 6 tablespoons water. Set aside for 3-5 minutes.
- Using a food processor, combine roasted cauliflower (2-3 cups roasted florets), almond meal, chickpea flour, sea salt, Italian seasoning and prepared flax / water mixture.
- Pulse until dough ball begins to form.
- Press dough ball between 2 sheets of oiled parchment paper. Roll out to desired thickness.
- Place pizza dough on oiled baking sheet.
- Place in oven at 350 degrees F. until lightly browned.
- Approximately 15-25 minutes.
- The trick is to make sure your dough is lightly browned and firm to the touch in the middle.
- Remove from oven.
- Using a food processor, add all pesto ingredients and pulse until desired consistency. Add more extra-virgin olive oil if too dry.
- Top prepared crust with homemade pesto and sliced heirloom tomatoes, fresh basil and pine nuts. Feel free to add any other veggies of choice.
- Place pizza back in 350 degree oven for about 10-12 minutes.
- Slice and serve.
- ENJOY!
- vegan, gluten-free, soy-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.