Best Vegan Bacon & Ranch Pizza On Cauliflower Crust - Oil-free, Gluten-free

Ingredients

• 1 head Cauliflower (cut into florets)
• 2 tablespoons Ground Flaxseed (mixed with water to create a flax egg)
• 5 tablespoons Water (room temperature, for flax egg)
• 1 cup Almond Flour (fine almond flour)
• 1 teaspoon Salt (sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano
• 0.5 cup Dairy‑Free Ranch Sauce (store‑bought or homemade)
• 1 cup Oil‑Free Caramelized Onions (sliced onions cooked slowly without oil)
• 0.5 cup Mushroom Bacon (thinly sliced mushrooms seasoned to taste like bacon)
• 0.5 cup Cherry Tomatoes (halved)
• 0.25 cup Vegan Cheese Sauce (store‑bought or homemade)
• 1 teaspoon Dried Oregano (sprinkled after baking)

Instructions

1. Cut and Steam Cauliflower

   Trim the cauliflower head, cut into bite‑size florets that will fit into your steamer basket, then steam until tender (about 10 minutes).

   Time: PT15M

2. Make Flax Egg

   Combine 2 Tbsp ground flaxseed with 5 Tbsp water in a small bowl, whisk thoroughly, and let sit for 5 minutes to thicken.

   Time: PT7M

3. Drain Cauliflower

   Transfer the steamed cauliflower to a nut‑milk bag (or a clean dish towel/cheesecloth) and squeeze out as much liquid as possible.

   Time: PT5M

4. Combine Crust Ingredients

   In a large mixing bowl, combine the drained cauliflower, thickened flax egg, almond flour, salt, pepper, garlic powder, and dried oregano. Mix until a cohesive dough forms.

   Time: PT5M

5. Shape the Crust

   Place two sheets of parchment paper on a flat surface, spoon the dough onto the lower sheet, and roll or press with hands to a ¼‑inch thick circle (about 10‑inch diameter). Remove the top parchment sheet.

   Time: PT5M

6. Initial Bake (Set Crust)

   Preheat the oven to 425°F. Transfer the parchment‑lined crust onto a baking sheet and bake for 7‑8 minutes until the edges start to turn golden.

   Time: PT12M

   Temperature: 425°F

7. Prepare Toppings

   While the crust bakes, prepare the toppings: (a) Warm the oil‑free caramelized onions; (b) Cook mushroom bacon in a dry skillet until crisp; (c) Portion out ranch sauce; (d) Halve cherry tomatoes.

   Time: PT15M

8. Add Toppings and Final Bake

   Spread the ranch sauce over the partially baked crust, then layer caramelized onions, mushroom bacon, and cherry tomato halves. Return to the oven and bake for another 7‑8 minutes until the crust is firm and toppings are heated through.

   Time: PT12M

   Temperature: 425°F

9. Finish and Serve

   Remove pizza from the oven, drizzle vegan cheese sauce over the top, and sprinkle with additional dried oregano. Slice and serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

15 g

Fat

15 g

Fiber

5 g