SIMPLE VEGAN CAULIFLOWER PIZZA RECIPE

by The White Chestnut September 10, 2019 0 comment
SIMPLE VEGAN CAULIFLOWER PIZZA RECIPE

SIMPLE VEGAN CAULIFLOWER PIZZA RECIPE

I just LOVE PIZZA SO MUCH! Italians just create the best recipe, I could have pizza breakfast, lunch, dinner and also snack on pizza, so yummy! This may sound silly but pizza just makes ME happy! Sorry about the excitement hahaha 🙂

But… I have to say, I don´t like all the pizzas, the dough has to be thick and spongy and also a bit crunchy, and also savory and delicious! Ok, I think that is all!

I never thought cauliflower could taste so yummy on pizza! It is super creamy and kind of a bit sweet, it has a lot of flavors, this recipe is so rich and delicious.

This is just the best cauliflower pizza I have to say, the mushrooms are tasty and juicy and the crust is so good!

Also, the sun-dried tomato gives like an intense and delicious flavor every time you eat them, so good guys!

Eating veggies in this way is so delicious and also healthy! You can also play around and add different ones if you feel like!

Come on let´s make some pizza!


INGREDIENTS


Ingredients for the best pizza dough:

2 cups bread flour

1 packet instant yeast

a tsp maple syrup

1/2 tsp Himalayan salt

2 tbsp olive oil

1/2 cup warm water

Ingredients for the cheese and for the toppings:

a cauliflower

1/2 cup nutritional yeast

2 sun-dried tomatoes

salt and pepper

2 cups mushrooms

an onion

1/2 cup sun-dried tomatos


Preparation time: 15 minutes
Total time: 1 hour
Serving size: 4 serves

METHOD

Let´s start by making the best pizza dough!

In a bowl mix the flour, yeast, maple syrup, salt, olive oil, and warm water.

I use the power knead spiral dough hook from the KitchenAid, but you can mix it also by hand.

Once the dough has a nice texture, make a ball and leave it into a bowl covered in a warm place for a minimum of 30 minutes to increase the size.

To make the vegan cheese, cut the cauliflower into small pieces and boil it until tender.

Preheat the over to 200ºC.

In a food processor blend the cauliflower, 2 sun-dried tomatoes, nutritional yeast, add salt and pepper to the taste, I also use for this recipe the Kitchen Aid food processor.

Once you get a smooth consistency, leave it in aside.

Let’s make the mushrooms! add 2 tablespoons of olive oil into a medium-size pan, cook the mushrooms with the onion at medium heat, add salt and pepper to the taste.

I made small pizzas but you can make also a big one! simply knead the dough, divide it into small pieces if you want to make small pizzas or leave it in a big one.

Cook the dough for around 5 minutes before adding the toppings, it will be even more delicious if you do it in this way.

Then add the vegan cauliflower cheese, mushrooms with onion and sun-dried tomatoes, cook for around 10 minutes until golden.

Enjoy!

LEFTOVERS?

You can keep the leftovers in the fridge for 3 days, to warm them up I prefer to use the oven to keep the flavor!

IF YOU LOVE THIS RECIPE

You will enjoy these recipes too! VEGGIE PESTO PIZZA WITH AVOCADO AND ARTICHOKES, HOMEMADE VEGAN PESTO PIZZA WITH CHERRY TOMATOES, HOMEMADE VEGAN PESTO PIZZA WITH CHERRY TOMATOES.

Did you make this recipe?

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

These are the products that I use on this recipe, you can find them on Amazon

I love my Kitchen Aid, it makes super easy to make doughs!

The food processor is amazing too! it works super well with everything even with nuts.

 

 

You may also like

Leave a Reply