One thing I truly miss about living in Seattle is being walking distance from this little place called “Pike’s Place Market.” Now for those of you who have no idea what I’m talking about, do yourself a favor right now and google it. You’ve probably seen the glowing sign in a movie or on a postcard somewhere. But the famous sign isn’t what I miss. Oh no. I miss the food (of course).
What was so special about being close to this farmer’s market was being able to get my daily dose of fresh fruit. veggies, and meat while supporting local farmers at the same time! AND, I almost forgot to tell you my favorite part of farmers markets. All the variety! Do you ever just go and pick out something you’ve never seen or heard of and you’re like, “okay, time to figure out how to eat this new thing.”? It’s the best way to try new food and widen your food horizon.
Anyways, I guess I should get to the point of this little story. The farmer’s market is how I discovered how many different shapes and colors of cauliflower there are! Say whaaaaa? Oh yeah, there’s your everyday white cauli, but there’s also this wild-looking spiral-y green cauli, pretty purple cauli (which is what I used for this recipe), and there’s an orange-y yellow colored cauli. So many opportunities for fun, colorful recipes!!! You do eat with your eyes first, after all.
Sooooo, I highly recommend checking out your local farmer’s market and trying ALL THE CAULIFLOWERS! Pick out your favorite color and bring it home and make this sensational cauli crust pizza with it! You will not be disappointed. Not to mention all the health benefits you’ll get! It’s a win-win.
From this cauliflower pizza alone, you will get vitamins, antioxidants, minerals, fiber, omega-3 fatty acids, and complete proteins. Take that old school dairy and gluten containing pizza! Boom. You’re going to be feeling invincible from the immunity, muscle, and energy boosting power from all the B-vitamins in nutritional yeast alone.
One bite of this and you’ll never go back to regular pizza again. It’s that good. Bon-appetit!
Loaded Dairy-Free Cauliflower Crust Pizza
- 1 head purple cauliflower (or any cauliflower)
- 1 egg
- ½ cup dairy-free parmesan cheese
- ¼ cup chopped fresh parsley
- 1 Tbsp coconut flour
- Pinch of salt and pepper
- ¼ tsp ground oregano
- ½ tsp garlic powder Toppings
- ½ cup pizza sauce
- ¼ cup nutritional yeast (adjust amount according to how you like it!)
- ½ cup Daiya dairy-free mozzarella cheese (optional, I only use occasionally and when I do, I use less nutritional yeast)
- 1 hard-boiled egg, sliced
- 1 tomato, thinly sliced
- 2-4 brussels sprouts, thinly sliced
- 2 cremini mushrooms, thinly sliced
- Sliced red onion
- Anything else you love to top your pizzas with!
- Preheat oven to 425 degrees F. Place cauliflower (in batches) into a food processor and pulse until it resembles rice.
- Once all the cauliflower has been shredded, steam it either in the microwave or on the stove until tender, and then allow to cool.
- Using a tea towel, squeeze all the water you can out of the cauliflower mixture and then transfer it to a large bowl. Add the rest of the ingredients for the crust and mix thoroughly until you have what resembles a big doughy ball.
- Line a baking sheet with a silicon mat and roll your dough ball out into a crust shape. Bake in the oven until it starts to brown slightly (about 15-20 minutes).
- Meanwhile, mix your nutritional yeast into your pizza sauce to add some cheesy flavor.
- Remove your crust from the oven and top it with sauce, cheese (optional), mushrooms, tomatoes, brussels sprouts, and red onion. Put back in the oven for about another 20 minutes until the pizza is firm and your toppings are nice and cooked.
- Remove from the oven and allow to cool slightly. Top with hard-boiled egg slices and some freshly ground salt and black pepper.