Finally! I feel like I can enjoy pizza again.
Since changing my diet to a plant-based one, I also found myself losing my desire to eat wheat-based foods. I experimented with a few pizza crust recipes, including a cauliflower one, but hadn’t found one that I really loved until now.
This pizza crust is mostly potato, a little bit of cauliflower and can be made with a gluten-free flour of your choice…I prefer brown rice flour. It’s chewy and crusty and holds up well under all the toppings. I could seriously eat them as is.
I prefer to make these as indiviual mini-pizza servings…perfect for customizing them to suit any palette. My favorite no-fuss toppings included regular hummus, pizza sauce, onion, jalepeno peppers and basil. They also freeze well, so make a stack and save some for when you need a quick lunch or are on the go.
Plant-powered Pizza Crust
1 1/2 cups finely diced potatoes
1/2 cup finely diced cauliflower
1/2-3/4 cups gluten-free flour of choice
3 T ground flax seed
1/4-1/2 tsp garlic powder
1/4 tsp salt
Bring 1-2″ of water to boil in a medium saucepan, then add potatoes and cauliflower. Boil until veggies are very tender and the water has evaporated (this way, you don’t loose the nutrients in the water!). Mash well or blend in a food processor until smooth and cool. Add remaining ingredients, starting with a 1/2 cup of flour and adding more as needed. Knead in the flour with your hands until it becomes a firm, but sticky dough. For into a 5-7 balls, place on a cookie sheet lightly greased with avocado oil and flatten into round pizza crust shapes. Place in a 375o oven and pre-bake for 12-15 minutes. Add toppings and bake for another 10-12 minutes. Freeze any leftovers by placing on cookie sheets and popping in the freezer. Once frozen, store in airtight freezer containers or bags.