Try updating your usual pizza meals with this vegan and gluten-free cauliflower crust. When dressed with one of Sloppy Joe, Chorizo, or Taco Filling, along with a rainbow of vegetables on top, this pizza will not only be extremely healthy, but also delicious. Savor it one piece at a time or serve as a complete meal for the entire family.
For Cauliflower Crust:
- 2 cups cauliflower rice
- 1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
- 2 tbsp oat flour/rice flour
- Salt to taste
- Oregano to taste
- Garlic powder to taste
- 1 tbsp nutritional yeast
For Pizza Toppings:
- 1 cup Loma Linda Sloppy Joe or Chorizo or Taco Filling
- 1/2 cup bell peppers, assorted and julienned
- 1/2 cup mushrooms, julienned
- 1/2 cup red onion, julienned
- 1/2 cup shredded vegan cheese
Preheat the oven at 375F. Take all the ingredients for cauliflower crust in a bowl and mix well. The mix should resemble cookie dough.
Line a baking sheet with parchment paper and transfer the cauliflower dough in the centre. Spread out the dough into the desired crust shape and thickness of at least 1/3 inch.
Bake the crust in the oven for 15-20 mins or till the crust is cooked and slightly browned on the edges.
Spread the Sloppy Joe (or other Loma Linda meat) on top of the crust. Next, load the pizza with the vegetables and sprinkle cheese on top.
Bake for 12-15 mins or till the cheese melts. Remove from the oven and let it rest for 5 mins before serving.