What can I use if I don't have cheesecloth for squeezing the cauliflower?

You can use a nut-milk bag as an alternative to cheesecloth for straining and squeezing the riced cauliflower, as suggested in step 5.

Can I use a different binder instead of chia seeds for the crust?

This recipe specifically calls for ground chia seeds mixed with water to act as a binder for the cauliflower crust, ensuring it holds together well.

What ingredients are in the pesto for this pizza?

The vibrant pesto for this pizza is made from kale, basil, walnuts, garlic, olive oil, and seasoned with salt and pepper.

How do I flip the cauliflower crust without it breaking?

After the first bake, place a new parchment-lined baking sheet upside down on top of the crust, then use oven mitts to carefully flip both sheets together, ensuring the crust's bottom side is now face-up for the second bake.

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Cauliflower Crust Pesto Pizza
[Vegan, Gluten-Free]

JA By: Jackie Ader

Author Bio

From breakfast to dessert, creative recipes that will always leave you with room for seconds! I’m... Read More

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Vegan, gluten-free Cauliflower Crust Pesto Pizza with vibrant kale-basil pesto, fresh tomato slices, and sun-dried tomatoes.

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Cauliflower Crust Pesto Pizza [Vegan, Gluten-Free]

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Ingredients You Need for Cauliflower Crust Pesto Pizza [Vegan, Gluten-Free]

1 head of cauliflower
1 tablespoon ground chia seeds, plus 3 tablespoons water left to rest for 10 minutes
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt and pepper
1 1/2 cups loosely packed kale
1/4 cup loosely packed basil
1/4 cup walnuts
1 garlic clove
1 tablespoon olive oil
Salt and pepper, to taste
Half a tomato, thinly sliced
1/4 cup sun-dried tomatoes

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How to Prepare Cauliflower Crust Pesto Pizza [Vegan, Gluten-Free]

Fill a medium saucepan with water and bring to a simmer.
Remove the stem from a head of cauliflower and break off the florets.
Place the cauliflower florets in a blender or food processor and pulse until the cauliflower is riced (small little bits—about the size of a grain of rice).
Transfer the riced cauliflower to the pot of simmering water and simmer for about two minutes.
While the cauliflower is simmering, line a fine mesh colander with cheesecloth (or a nut-milk bag).
Pour the cauliflower into the colander and drain. Rinse with cool water until cool enough to handle.
Once the cauliflower is cool enough to handle, twist the top of the cheesecloth and strain water out by squeezing. This step will take a while and a good amount of muscle — there will be a lot of water and will require a lot of squeezing. You don’t want to skimp here or you won’t get the ideal crisp in your crust.
Once you can't squeeze any more water out of the cauliflower, transfer cauliflower from cheesecloth to a mixing bowl. Add chia seed mixture, salt, pepper, parsley, basil and oregano to the cauliflower and fold together until combined.
Line a baking sheet with parchment paper and transfer cauliflower to the sheet. Using your hands, flatten and shape your crust. Bake for about 12-15 minutes until edges of the crust begin to lightly brown.
Meanwhile, line another baking sheet with parchment paper.
Remove crust from the oven. Place the new parchment lined baking sheet upside down on top of the other one, and using oven mitts, flip over so that the bottom side of the crust is now face-up. Return to oven and bake for another 12-15 minutes until the edges of the crust are golden-brown and crispy.
While the crust continues to bake, prepare pesto by combing kale, basil, walnuts, garlic, olive oil, salt and pepper in a blender or food processor until blended.
When ready, remove the crust from the oven and top with pesto, sliced tomatoes, and sun-dried tomatoes. Return to the oven and cook for another 5-7 minutes until the toppings have browned.
Remove pizza from oven and top with fresh basil, if desired. Slice and serve.