I recently tried my hand at cauliflower crust pizza, and absolutely LOVED the results! Because I’m so focused on whole ingredients, it’s hard to even find a vegan takeout pizza that meets my nutritional requirements. That’s why I am so in love with this pizza recipe- it’s easy to make at home, the toppings are customizable to suit your own tastes, and it’s nice being able to have a fun pizza night that my whole family can enjoy.
My cauliflower crust is loaded with nutritionally beneficial ingredients. Cauliflower is quite the superfood- it contains high amounts of vitamins C, K and B6 as well as protein, potassium, and manganese. The addition of almonds in the crust gives the end product a good mouthfeel, and also increases the amounts of healthy fats present. If you haven’t already checked out my original post on cauliflower pizza crusts, I encourage you to do so- I have a lot more great info on the individual benefits of all the ingredients in this yummy crust! The best part about this crust is that it can be made up to two days in advance and kept wrapped in the fridge until you’re ready to use it! If you’re really into pizza and low on time, you can also make a large batch up, wrap them individually and freeze them for up to a month. When you’re craving pizza, simply bring the crust back to room temperature, top however you wish, and bake for 15 minutes for hot, fresh pizza in less time than it would take to have it delivered!
For this pizza, I wanted to add in a little more protein. So, I decided to fry up some cubed tofu and add it to the pizza. I love fried tofu! It’s such an easy way to add flavour and texture to a dish, and it worked really well on top of my pizza. I also added some chard, olives, hemp seeds and garlic. It’s important to include lots of different foods in your topping options, to add nutritional diversity as well as lots of colour, flavour and texture.
I hope you enjoy this healthy, vegan pizza! Pizza night has never been so good for you! As always, eat well to live well!
- 1/2 Cauliflower
- 2 tbsp Hemp Seeds
- 1 tbsp Nutritional Yeast
- 1 tbsp Flaxseeds
- 5 tbsp Rice flour
- 1/2 tbsp Himalayan pink salt
- Handful Almonds, soaked overnight
- Tomato paste
- 1/2 pack firm Tofu, cut into cubes
- Rice flour for coating tofu
- Coconut oil for frying tofu
- 1 Garlic clove (chopped)
- Rainbow chard
- Hemp seeds
- Olive oil
- Salt & Pepper
Preheat oven to 185C (375F)
2. Combine all ingredients in food processor
3. Spread the pizza dough on baking paper, bake at 185C for 15 min to par-cook the crust.
4. Next, prepare the tofu- In a large bowl, mix the rice flour with a pinch of salt. Toss the cubed tofu into the seasoned flour, making sure it’s evenly coated.
5. Preheat a pan over medium-high heat, and drizzle with olive oil. Fry the tofu on all sides until crispy and golden.
6. Top the pizza- Spread the tomato paste evenly over the crust. Lay out the toppings evenly, and place the pizza back in the oven to bake for another 15-20 minutes.