Pizza just got personal – and guilt free.  Sandra Sellani, author of The 40-Year-Old Vegan,  makes it low-cal with a cauliflower crust and loads of plant-based toppings.

Personal Pizza with Cauliflower Crust from 40-Year-Old Vegan

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes Personal Plant-based Pizza with Cauliflower Crust today on #LunchBreakLIVE! #vegan #pizza Featured: Green Giant cauliflower rice, Daiya Foods vegan cheese shreds.

Posted by Jane Velez-Mitchell on Sunday, August 26, 2018

 

Personal Pizza with Cauliflower Crust from 40-Year-Old Vegan

Yields: One 9-inch pizza

Crust Ingredients

  • 1-12 oz. bag Green Giant brand Cauliflower Rice
  • 5 T. nutritional yeast
  • 1 flax egg (1 T. flax meal + 3 T. water; mix and let sit for 20 minutes)
  • ½ T. cornstarch
  • 3 T. oat flour
  • 1 T. dried basil
  • ½ t. fresh rosemary, chopped (or ¼ t. dried)
  • ¼ t. garlic powder
  • ¼ t. salt
  • Several grinds of fresh ground black pepper

Toppings

  • 1/3 c. marinara sauce
  • 1/3 c. shredded vegan cheese, preferred brand @Daiya
  • Fresh veggies of choice

Directions

  1. Preheat oven to 400 degrees.
  2. Cook cauliflower according to package directions. Let cool – place in dishcloth and squeeze out all water.
  3. Mix the cauliflower and remaining ingredients with a fork. Continue to mix into a sticky ball of dough.
  4. Place the ball of dough onto a parchment paper and press down until you have approximately a 1-inch circle.
  5. Place another sheet of parchment on top and use a rolling pin to roll into a circle that is roughly 5 – 9 inches in diameter.
  6. Heat on center rack in oven for 20-25 minutes until edges become lightly browned.
  7. Gently peel the pizza from the parchment and flip over. Cook for another 5-7 minutes until opposite site has cooked through.
  8. Remove from oven. Add sauce, cheese and veggies of choice.  Place back in oven just until cheese melts, 2-3 minutes
  9. Serve immediately. pizza 1