Friday is our jam. We love Friday. It’s sleeping in, being super lazy on our really comfy couch and homemade, Whole Foods, Plant Based pizza!
Now the reason I don’t typically make pizza during the week is because this is a true labor of love. All in, it’s about 1.5 hours worth of work and if Whole Foods, gluten free and plant based are in your repertoire, it is well worth the time! You and any fellow diners will not be disappointed.
When we moved to a WFPB lifestyle, the one thing we missed the most was pizza! At one point I made a crust with yuca (tapioca) root. When it was hot and fresh out of the oven, it was crispy, hot and fresh. But once it began to cool, it became chewy and genuinely gross. Yuca is yuck for crust…”bye Felicia!”
I have been working on perfecting this particular crust for awhile now. I feel pretty confident this is the grand finale. And I’m sorry, but there really isn’t any way to “effectively” reduce the cook time and maintain the integrity and quality of this crust. We personally really like our pizza crust extra crispy so if you don’t like the dark edges, just bake it less by about 10 minutes each turn.
- 3 cups raw, grated cauliflower florets (this is easiest just tossed in a foodprocessor) this is approximately a 1.5lb head
- 2 tbsp chia seeds
- 4 tbsp water
- 1/2 cup chickpea flour
- 2 tbsp high quality olive oil
- 2 tsp fresh lemon juice
- 1 tsp grated sea salt
- 1/2 tsp each of dried herbs such as thyme, oregano, and basil (optional)
-Preheat your oven to 400 degrees F.
– Line a cookie sheet with parchment paper. I confess here that I began lightly spraying my parchment with a little bit of cooking spray and highly recommend it to prevent sticking during “the flip”.
– Mix the water and chia seeds and set them aside.
– Heat a large pan on medium heat and while continuously stirring, cook / dry your grated cauliflower for about 10 minutes. Try not to let it brown.
– Transfer the cauliflower to a bowl and stick it in the freezer for 10 minutes or so to cool. (I use this time to collect whatever toppings I want and begin slicing, dicing, chopping or whatever is required).
– In the same bowl with the cauliflower, add the chia seeds, chickpea flour, olive oil, lemon juice, salt and any dried herbs. Mix well.
– Form a ball with the dough and press it out onto the parchment covered baking sheet to about 1/8″ thick.
– Slip it in the oven for 30 minutes…20 minutes if you don’t like yours extra crispy.
– When the time is up, pull out the crust and place another sheet of parchment (non-sprayed this time) on top. It’s time for “the flip!” You’re going to flip it over and bake again.
– After you flip the crust and place it in the oven again, bake for 15 minutes – 5 minutes if you don’t like yours extra crispy.
– When done, there is no need to wait for it to cool. Go ahead and add whatever sauce and toppings you’d like!
– Bake until it looks like it should! We don’t use cheese so I typically pull it out when the tomatoe skins start to pucker.
The toppings on this particular pizza are:
- Pesto sauce
- Fresh basil
- Fresh baby spinach
- Cherry tomatoes
- Red onion
- Kalamata olives
- Fontina hot peppers
- A drizzle of high quality olive oil
- Fresh ground salt
- Siraacha! (We ❤spicy)
- Fresh avocado at the end before serving
Happy Friday and Enjoy!