Who doesn’t love pizza? It’s one of those meals that gets everyone in a good mood! This particular pizza is gluten-free and has a cauliflower crust for a light and delicious taste. Make it green with spinach basil pesto, or dress with marinara and lots of vegan mozzarella.
Cauliflower Buckwheat Pizza [Vegan]
- 1 cauliflower head
- 1 cup buckwheat flour
- 2 tablespoons of chia seeds
- 1/2 cup of apple purée
- 1/4 cup of ice cold water
- 1 tablespoon sesame seeds
- Juice from 1 lemon
- 1 tablespoon dried oregano
- 1/4 cup fresh basil or 1 tablespoon dried basil
- 1/4 teaspoon sea salt
- 1 tablespoon extra virgin olive oil, to grease pizza tray
- Basil (optional)
- Spinach Pesto (optional)
- Sun-dried tomatoes, soaked in water for about 2 hours (optional)
- Fresh basil leaves (optional)
- Fresh spinach leaves (optional)
- Vegan cheese
- Preheat oven to 390°F.
- Place the chia seeds in a bowl and add 1/2 a cup of water. Allow it to sit for around 15 minutes, until all the water is absorbed and the chia has formed a gel. Meanwhile, place the cauliflower in a food processor and blend until a flour-like consistency, about one minute. Place this in a nut milk bag and press the bag to remove all excess water, very important step, so please don’t skip it.
- When most of the water has been removed from the cauliflower, combine the chia seed gel, apple purée and cauliflower flour in a bowl. Then add the buckwheat flour, lemon juice, sesame seeds, salt, basil, and dried herbs. Mix thoroughly. Pour in the ice cold water. Use your hands to combine the water with the flour, making a sticky dough.
- Line the base of a pizza dish or pie plate with a generous amount of olive oil and sprinkle some flour. Spread the dough evenly on to the plate.
- Bake for about 30 minutes. Once the base is firm, remove it from the oven, add your favorite toppings and serve.