3 Tips To PERFECT VEGAN CAULIFLOWER PIZZA That Won't Fall Apart

Ingredients

• 1 medium head Cauliflower (Riced, steamed, cooled and squeezed dry)
• 2 tablespoons Ground Flaxseed (Mixed with water to form a gel; acts as egg substitute)
• 5 tablespoons Water (For flaxseed gel)
• 0.25 cup Cornmeal (Fine cornmeal, helps bind and prevents sticking)
• 1 teaspoon Sea Salt (Fine sea salt)
• 1 tablespoon Lime Juice (Freshly squeezed)
• 1 teaspoon Dried Herb Mix (Blend of oregano, basil, and thyme)

Instructions

1. Rice the cauliflower

   Pulse cauliflower florets in the food processor until they resemble rice‑sized pieces; avoid turning it into a puree.

   Time: PT5M

2. Steam the cauliflower

   Place the riced cauliflower in a steamer basket over boiling water, cover, and steam for 8 minutes until tender.

   Time: PT8M

3. Cool and squeeze out moisture

   Spread the steamed cauliflower on a clean kitchen towel, let cool for 5 minutes, then gather the towel and squeeze firmly for 3‑4 minutes to remove as much liquid as possible.

   Time: PT4M

4. Prepare flaxseed gel

   In a small bowl combine ground flaxseed with water, stir, and let sit for 5 minutes until it thickens into a gel.

   Time: PT5M

5. Blend wet ingredients

   Return the squeezed cauliflower to the food processor, add the flaxseed gel, sea salt, and lime juice, and pulse briefly until everything is evenly combined.

   Time: PT2M

6. Add dry ingredients

   Transfer the mixture to a mixing bowl, stir in cornmeal and the dried herb mix until a dough‑like consistency forms.

   Time: PT2M

7. Shape the crust

   Line a baking sheet with parchment paper. Press the dough onto the sheet into a 10‑inch circle, about ¼‑inch thick, smoothing the edges.

   Time: PT5M

8. First bake

   Preheat the oven to 425°F. Bake the crust for 38 minutes, or until the edges are golden and the surface looks set.

   Time: PT38M

   Temperature: 425°F

9. Flip and finish baking

   Using a spatula, carefully flip the crust over and bake for an additional 20 minutes until both sides are crisp and fully cooked.

   Time: PT20M

   Temperature: 425°F

10. Cool and add toppings

    Remove the crust from the oven, let it cool for 5 minutes, then top with your favorite sauce, cheese, and vegetables.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

8 g

Carbohydrates

15 g

Fat

12 g

Fiber

5 g