CAULIFLOWER PIZZA CRUST + 'MOZZARELLA CHEESE'

Ingredients

• 2 cups Rolled Oats (blended into oat flour)
• 3.5 cups Cauliflower (roughly chopped, steamed or raw then pulsed)
• 1 tablespoon Ground Flaxseed (mixed with water to make a flax egg)
• 3 tablespoons Water (for flax egg)
• 1.5 tablespoons Lemon Juice (half a lemon, divided between crust and mozzarella)
• 1 teaspoon Oregano (dried)
• 1 teaspoon Mixed Herbs (dried (e.g., basil, thyme, rosemary))
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Red Chili Flakes
• 2 tablespoons Nutritional Yeast (1 tbsp for crust, 1 tbsp for topping sprinkle)
• 1.5 cups Oat Flour (made from blended oats)
• 1 cup Raw Cashews (soaked 2‑4 hrs for smoother mozzarella)
• 0.75 cup Water (for mozzarella blend)
• 2 cloves Garlic (1 for crust, 1 for mozzarella)
• 2 tablespoons Tapioca Starch (helps mozzarella stretch)
• 2 tablespoons Tomato Paste (base sauce)
• 0.5 cup Bell Pepper (diced)
• 0.25 cup Onion (diced)
• 0.5 cup Mushrooms (sliced)
• 0.5 cup Fresh Tomatoes (diced)

Instructions

1. Make Oat Flour

   Add 2 cups of rolled oats to the high‑speed blender and blend on high until a fine flour forms. Transfer to a bowl and set aside.

   Time: PT5M

2. Process Cauliflower

   Cut the cauliflower into florets. Working in two batches, add half the florets to the blender, pulse until finely chopped but not pureed. Transfer to a bowl and repeat with the remaining florets.

   Time: PT5M

3. Remove Excess Moisture

   Place the chopped cauliflower into a nut milk bag (or fine mesh sieve) and squeeze firmly to extract as much water as possible. Discard the liquid.

   Time: PT5M

4. Prepare Flax Egg

   Combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Stir and let sit for 5 minutes until gelatinous.

   Time: PT5M

5. Mix Crust Ingredients

   In a large mixing bowl, combine the drained cauliflower, oat flour, flax egg, 1.5 tbsp lemon juice, oregano, mixed herbs, black pepper, chili flakes, and 1 tbsp nutritional yeast. Mix with hands until a sticky dough forms. If the mixture feels too wet, add a little more oat flour (up to ¼ cup).

   Time: PT10M

6. Preheat Oven & Shape Crust

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Transfer the dough onto the sheet and, using wet hands, press it into a ½‑inch thick round or rectangle shape.

   Time: PT10M

   Temperature: 425°F

7. Par‑Bake Crust

   Bake the crust for 15 minutes, or until the edges turn golden brown and the surface feels firm.

   Time: PT15M

   Temperature: 425°F

8. Blend Vegan Mozzarella

   While the crust bakes, place 1 cup raw cashews, 0.75 cup water, 1 tbsp lemon juice, 1 tbsp nutritional yeast, 1 clove garlic, and 2 tbsp tapioca starch into the blender. Blend on high until completely smooth.

   Time: PT5M

9. Cook Mozzarella

   Transfer the blended mixture to a saucepan over medium heat. Stir continuously for 4‑5 minutes until it thickens, becomes glossy, and pulls away from the sides (similar to a stretchy cheese). Remove from heat.

   Time: PT5M

   Temperature: Medium heat

10. Prepare Toppings

    In a small bowl, mix 2 tbsp tomato paste with 1 minced garlic clove, a pinch of mixed herbs, and a drizzle of olive oil. Dice bell pepper, onion, mushrooms, and fresh tomatoes.

    Time: PT10M

11. Assemble Pizza

    Spread the tomato‑paste sauce evenly over the pre‑baked crust. Distribute the diced vegetables over the sauce. Dollop the cooked vegan mozzarella in chunks and gently spread. Sprinkle an additional tablespoon of nutritional yeast on top.

    Time: PT5M

12. Final Bake

    Return the assembled pizza to the oven and bake for 10 minutes, or until the edges are crisp and the mozzarella is melted and slightly golden.

    Time: PT10M

    Temperature: 425°F

13. Serve

    Remove pizza from the oven, let cool for 2 minutes, slice with a pizza cutter, and enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g