Hardly a week goes by without us turning to cauliflower to satisfy a carb-related crave. And there’s no better way to keep one of our all time favorite foods in an unprocessed diet than turning to a cauliflower crust pizza.
While our first Whole 30 several years ago was a healing and eye-opening experience, it left the whole Green Child team agreeing that a life without our favorite foods was not one we would enjoy. Most of us found that conventional wheat caused some bloating and sensitivity. One person on our team is currently dairy-free because her daughter can’t tolerate dairy through her breastmilk.
This vegan cauliflower crust pizza by Amy Lacey of Cali’flour Foods fits everyone’s specifications – plus, it’s delicious!
After being diagnosed with lupus and other autoimmune conditions, Amy used dietary changes to combat the pain and inflammation. When she gave up gluten and processed sugar, her health improved. But she wasn’t willing to forgo her favorite foods. Instead, she set out to recreate them using cauliflower and began selling her crusts online and in stores, to national acclaim.
Now, she’s sharing her recipes in her new cookbook Cali’flour Kitchen.
The cookbook – with 125+ recipes and photos – is designed for people across the dietary spectrum – vegan, dairy-free, keto, paleo, or a plant-based diet. For people suffering with health issues like diabetes and autoimmune disease, Cali’flour Kitchen reintroduces favorite foods to include a full serving of vegetables.
Cauliflower crust pizza is different from a traditional crust, but many people find the flavor and texture to be richer and better. This recipe involves making your own crust, but if you just don’t feel that adventurous, you can skip that step and buy a set of cauliflower crusts online.
White Bean and Smashed Rosemary Roasted Cherry Tomato Cauliflower Crust Pizza
We love the combination of flavors on this pizza. When you roast cherry tomatoes, their rich flavor is concentrated to make a deliciously chunky pizza topping. The layer of white bean spread serves as a creamy protein source, and two plant-based cheeses make the perfect finishing touches.
*For a Paleo version of this cauliflower crust pizza: Omit the white bean spread and double the roasted cherry tomatoes.
White Bean & Rosemary Roasted Cherry Tomato Cauliflower Crust Pizza
- 1 pint cherry tomatoes
- 1 tbsp extra-virgin olive oil
- 1/4 tsp red wine vinegar
- 1/2 tsp chopped fresh rosemary
- 1/8 tsp sea salt
- Pinch of freshly ground black pepper
- 1 Plant-Based Cali’flour Pizza Crust See Recipe Below
- 1/3 cup 75 ml White Bean Spread (See Recipe Below)
- 2 tbsp Almond Ricotta See Recipe Below
- 1 tsp Plant-Based Parmesan Cheese See Recipe Below
- 1/2 tsp fresh thyme leaves or 3 torn fresh parsley leaves
- Roast the cherry tomatoes.
- Preheat the oven to 425°F (220°C).
- In a medium ovenproof skillet, toss the tomatoes with the oil.
- Place in the oven and roast for about 20 minutes, turning a couple times and lightly smashing them with a wooden spoon to collapse them and thicken their juices, about 20 minutes.
- Transfer to a bowl and add the vinegar, rosemary, salt, and pepper.
- Make the pizza.
- Increase the oven temperature to 425°F (220°C). Line a baking sheet with parchment paper or use a pizza pan and place crust on it.
- Spread the white bean spread over the crust and top with ¼ cup (117 g) roasted cherry tomatoes. Place in the oven and bake for 8 to 10 minutes, until everything is hot.
- Remove from the oven to a serving plate, top with small dollops of the ricotta, sprinkle on the Parmesan, and scatter the thyme on top.
- Slice and serve.
Cauliflower Pizza Crust
- 1/4 cup 25 g sesame seed flour
- 1/4 cup 25 g sunflower seed flour
- 2 tsp nutritional yeast
- 1 1/2 tsp psyllium husk powder
- 1/4 tsp sea salt
- 5 ounces 140 g/1 cup loosely crumbled Cauliflower Meal (See Recipe Above)
- 1 tbsp extra-virgin olive oil
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sesame seed flour, sunflower seed flour, nutritional yeast, psyllium powder, and salt.
- Crumble in the cauliflower meal, add the oil, and mix with a rubber spatula to incorporate.
- Switch to your hands and knead for about 30 seconds, until well combined and a homogenous dough is formed.
- Form the dough into a disc shape, then using your hands, press the dough out onto the prepared baking sheet to form an even 9-inch (23-cm) circle.
- Place in the oven and bake for about 30 minutes, until firm and lightly browned.
- Remove from the oven and use a metal spatula to slide the crust onto a wire rack to cool before adding your toppings.
- If you’re not using the crust right away, store in a zip-top freezer bag in the freezer for up to 9 months.
- Do not refrigerate.
White Bean Spread
- 4 tablespoons 60 ml extra-virgin olive oil
- 1/2 small onion finely chopped
- 2 cloves garlic minced
- 2 teaspoons red wine vinegar or to taste
- 1 1/2 tsp minced fresh herbs such as thyme or rosemary
- 1 15-ounce/430-g can cannellini beans, drained and rinsed
- 1/2 tsp sea salt or to taste
- 1/4 tsp freshly ground black pepper or to taste
- In a medium saucepan, heat 1 tablespoon of the oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add 1 teaspoon of the vinegar and stir for 10 seconds.
- Add the herbs, beans, and ½ cup (120 ml) water and cook for 5 minutes, or until the water is absorbed.
- Transfer to a blender or food processor, add the remaining 3 tablespoons oil, an additional 2 tablespoons water, the remaining 1 teaspoon vinegar, the salt, and pepper, and blend until smooth. Add more water if the mixture is too thick.
- Taste and add more salt, pepper, and/or vinegar if needed.
- Serve immediately, or cool, cover, and store in the refrigerator for up to 3 days.
- 2 cups 285 g raw almonds
- 1 tsp probiotic powder
- 1/4 tsp sea salt
- Put the almonds in a medium bowl and add water to cover. Cover with a dish towel and soak for at least 6 hours or up to 12 hours. Drain.
- Bring a medium pot of water to a boil. Add the almonds and leave for 10 seconds, then drain. Cool slightly, then pop the skins off the almonds by squeezing them between your thumb and pointer finger.
- Put the almonds, 1 cup (240 ml) water, the probiotic powder, and salt in a blender (preferably a high-speed blender) and blend until mostly smooth with a little texture remaining but no large chunks of almonds.
- Place a mesh strainer over a bowl and line with enough cheesecloth to cover the almond mixture (or use a nut milk bag).
- Gather the almond mixture in the cheesecloth, making sure it covers it completely, then cover with a small plate.
- Place a weight such as a can of beans or tomatoes on the plate and leave to drain for at least 6 hours or up to 24 hours depending on how warm your kitchen is and how tangy you like your ricotta.
- Remove the cheese from the cheesecloth, put it into a container, cover, and refrigerate for up to 2 weeks.
Plant-based Parmesan Cheese
- 1 cup 135 g raw macadamia nuts
- 2 tbsp nutritional yeast
- 3/4 tsp teaspoon sea salt
- In a small food processor, combine all the ingredients and pulse until the nuts are broken down into a crumbly grated-Parm texture.
- Cover and store in the refrigerator for up to 1 month.
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