Organic Cauliflower Pizza Crust
Creator: I Am Zuri
Prep Time: 20 minutes
Total Time: 30 minutes
Serving: 2 servings ( 2 slices each)
- 3 Tablespoon olive oil, more to grease baking sheet
- 1 organic yellow onion
- 1 1/2 teaspoon Himalayan salt
- 1 fresh head organic cauliflower (or 4 cups fresh/frozen organic cauliflower ‘rice’)
- 2 fresh organic oregano sprigs
- 1/4 teaspoon organic red chili flakes
- 1 organic egg
Preheat oven to 400° F. Warm olive oil in a large pan. Dice onion (approximately 3 cups) and add to pan along with salt. Cook for 5 to 7 minutes or until softened. Add cauliflower and cook for 10 minutes, stirring frequently, or until moisture evaporates. Destem and chop oregano (2 teaspoons). Add into cauliflower mixture along with chili flakes. Transfer mixture into a shallow pan and let cool for 15 minutes. Beat egg and fold into cauliflower mixture to form the dough (about 2 ½ cups). Line a baking tray with parchment paper and grease with olive oil. Spread dough into a thin 12-inch circle.
Bake crust for 30 to 40 minutes until firm and golden. (Note: if crust is not firm enough to handle, reduce heat to 275° F. Bake for another 15 minutes.)
Top cauliflower crust with my vegan pesto and your favorite toppings. I like bell peppers, fresh heirloom tomatoes, sauteed mushrooms, pepperoncini, and vegan cheese or parmesan cheese.