Creamy Cauliflower Pizza
Creamy Vegan Pizza with a Cauliflower Base
for the base:
1 small head of cauliflower
6 tbsp gram flour
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
1 tsp marjoram
1 tsp basil
1 tsp oregano
pinch of salt
grind of pepper
splash of vegan cream (Oatly, or if you're oat reactive Alpro)
for the sauce:
125ml vegan cream
1/4 cup of almond milk
50g of vegan cheese (optional, I used this one)
4 cloves of garlic, finely chopped
2 handfuls of spinach
pinch of salt
1/4 leek, finely sliced
1/4 head of broccoli, chopped
6 spears of asparagus trimmed
cherry tomatoes, halved
salt & pepper
- Preheat oven to 200 degrees
- In a food processor, pulse and blitz the carrot, leek and cauliflower until they are finely grained and empty into a large bowl.
- Stir in in all of the other base ingredients to the blitzed veggies and gently add the cream until the mixture just starts to hold together by itself. Add more cream or gram flour as needed.
- On a lined baking sheet, form a large pizza base about 1-2 cm thick. Pop in the oven until golden brown or until the middle is no longer soggy, should be about 20 minutes.
- Whilst your base is cooking, in a separate pan gently heat the vegan cream and milk until just simmering, stir in the cheeze and add in the garlic, after about 5-8 minutes, once the sauce has taken on the garlic flavour, stir in the spinach and a pinch of salt, until the spinach wilts.
- Remove your cooked base from the oven, slather on the creamy sauce and top with your veggies. Pop back in the oven for 12 minutes.
- Remove from the oven, cut into slices and then lift onto plates with a large spatular as individual slices, to save the whole thing from crumbling into bits. As slices, each piece should hold together fairly well and be eaten as a decent alternative to starchy pizzas.
- If not, use a fork.
- What, were you raised in a barn?
- You can eat pizza with a fork.