If you are looking for a vegan and gluten free option for a pizza, try replacing the usual crust with this healthy cauliflower crust! Dress that up with Loma Linda’s Sloppy Joe or Chorizo or Taco Filling and a rainbow of vegetables for an exciting brunch meal.
2 cups Cauliflower Rice
1 neat egg or vegan egg of your choosing
2 tbsp Oat Flour/ Rice flour
Salt to taste
Oregano to taste
Garlic powder to taste
1 tbsp Nutritional yeast
1 cup Loma Linda Sloppy Joe or Chorizo or Taco Filling
1/2 cup Bell Peppers, assorted – Julienned
1/2 cup Mushrooms, Julienned
1/2 cup Red Onion, Julienned
1/2 cup shredded Vegan cheese (we used Daiya)
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 atleast 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 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.