Cauliflower Pizza (with Vegan Cheese and Homemade Sauce)
This pizza is a frankenstein creation that came out of 3 different recipes, one in which I failed on (the soup, which later became what is the sauce in this recipe).
I’m giving you the ingredients for every component of my pizza, however you can isolate any of these ingredients and use them in your own way! If homemaking sauce is too much, but you’d like to try the crust recipe out, a store bought will do just fine!
For the Crust I used this recipe, which is:
Ingredients for CauliCrust
- 1 head fresh Cauliflower
- 1 Egg
- 1 Tbsp Italian Seasoning
- Salt & Pepper to Taste
- (The recipe I used calls for fennel seeds and cheese, I didn’t use either – I did throw in some sesame seeds–abou a Tbsp, but I don’t think they mattered)
- Cut the Cauliflower into manageable pieces (removing stems and leaves) and wash. You should let it dry completely as the recipe calls for, but to be honest, I didn’t. Not letting it dry made for a less crispy crust, so if you want crisp, patience will be key here.
- Add the processed cauliflower to a microwave safe bowl and repeat with the remaining cauliflower. Once all the Cauliflower has been processed and added to the microwave safe bowl, cover the bowl tightly with plastic wrap or a lid. Microwave on high for 7 minutes. Let Cool
- In bowl, mix cauliflower, egg, and Seasonings to taste.
- Place on Parchment Paper or other nonstick surface for Baking. Spread into a thin square shape, no more than about 1/4 in thick
- Bake for 15-20 minutes until the crust is firm and golden brown on 450F
Mine did not get crispy enough to pick up… but it was still tastey.
Vegan Cheese, I found the recipe here
Ingredients for Vegan Cheese
- 1.5 cups raw cashew nuts (not roasted or salted), soaked overnight, then rinsed and drained before use. (If you don’t have time to do this, you can boil them for about 5 – 10 mins)
- 1/4 cup Water
- 2 Tbsp White Wine
- 2 tsp Lemon Juice
- 1 tsp Apple Cider Vinegar
- 2 -3 Tbsp Nutritional Yeast (I usually taste as I’m making it, and add more if I desire a cheesier mixture)
- 2 cloves fresh garlic, finely minced
- Salt & Pepper to taste
- Take the presoaked Cashews and add vinegar, lemon juice, nutritional yeast, garlic, white wine, salt, and pepper and process in food processor until thin. Add more water as needed for desired texture.
- Add to a container, cover, and keep in the fridge overnight for all the flavors to mingle. It should stay good for 5-6 days after that if refrigerated. (I didn’t do this either, as you can see, patience is not my virtue).
The Sauce – okay this is where things get weird… I made this soup, didn’t end up liking it much (it was a bit too thick in texture – kind of like a pasta sauce), but realized later I could use the leftovers as the sauce.
Ingredients for Sauce
- 2 Tbs. olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 1 small zucchini, sliced
- ½ tsp. chopped fresh rosemary (I used dried)
- 2 cups low-sodium vegetable broth
- 2 15-oz. cans diced tomatoes
- 1 15-oz. can small white beans or cannellini beans, rinsed and drained
- ½ cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 Tbs. oil from jar
- 1 cup torn fresh basil
- (The recipe I linked to calls for other ingredients, I eliminated some for my version, which turned into sauce)
- Heat oil in large saucepan over medium heat. Add garlic and cook until garlic is fragrant about a minute or two. Stir in onion, carrots, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.
- Add broth, 1 can tomatoes, and beans. Scoop most of the mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.
- If the consistency isn’t right, keep adding mixture to processor. Processing the tomatoes and other ingredients more will make it ticker.
- Take your sauce and spread it onto the baked crust.
- Spread your cheese onto the sauce (this part is a little difficult as the cheese is gooey – hence why mine looks the way it does)
- Broil for a bout 5 minutes. Keep an eye on it, don’t let it burn.
What you will have isn’t really a pizza. You can’t really pick it up like pizza, the taste is a far cry from pizza, but I don’t know what else to call it. Whatever it is- It tastes amazing. This is a laborious recipe – I would save it for a weekend when you don’t mind the extra work.