Cauliflower Crust Pizza
[Vegan]

For the Tomato Sauce: 

1. Blend all in a blender including water, until smooth. You may add more water if needed.

For the Garlic Cashew Cream: 

1. Blend all in a blender until smooth.

For the Crust:

1. By using cotton cloth or nut bag, squeeze out liquid from the cauliflower rice.
2. In a large bowl, mix thoroughly all the crust ingredients and shape a ball.
3. Place it on your working surface lined with parchment paper and press down gently with your palms until flat.
4. Cover with another sheet of parchment paper and start rolling with rolling pin until thin. You may divide the dough in two before you start, that way you can have two smaller round pizzas instead oval large one.
5. When ready, gently peel the paper off and trim the edges. Cover with a new sheet of paper and freeze for 1 to 2 hours.
6. Preheat the oven to 400F, (200C).
7. Take out the crust from a freezer and flip upside down while placing on a baking sheet. Peel off the paper and flip over again, while leaving the top paper on the baking sheet, this time under the crust. (See video for instructions).
8. Bake for 15 to 20 minutes, or until the edges are golden brown.
9. When ready, remove from the oven and add your favorite toppings. If you like, you can apply my homemade tomato sauce. You can also add your vegan cheese of choice.
10. Bake for 5 to 10 more minutes.
11. Sprinkle with tempeh bacon bits and if you decided to try my garlic cashew cream instead of cheese, then drizzle with it and enjoy!

For the Tempeh Bacon Bits:

1. Cut tempeh into a wedges and brake them into smaller pieces.
2. Now you can either grind them in a food processor, or with a pastry cutter in a bowl, until you get ground like texture.
3. When ready, add all the remaining spices starting with Brag aminos and mix thoroughly.
4. Heat oil in frying pan and sauté until golden brown.