Tuesday, May 27, 2014

Sweet Potato Cauliflower Crust Pizza

Ever since I went vegan, one of my goals was to make a gluten-free crust.
I've been experimenting with a cauliflower crust for over 8 months.
Most cauliflower pizza crust recipes call for eggs, which vegans can't eat.
Finding a non-processed egg replacer was really hard.
I've tried flax seeds, chia seeds, tofu, etc.
You name it, I've tried it.
The first time I tried to make a cauliflower crust, It wouldn't hold together. It came out mushy and soft. I ended up eating it with a spoon from a bowl. It was more like eating pureed cauliflower with tomato sauce. The second time I tried to make a cauliflower crust, I added flax seeds to act as the egg replacer, but the same thing happened. MUSH. After a few more tries, I started to realize that the cauliflower wouldn't hold together because it was too watery. On my 7th try, I used a cheesecloth to drain the water from the cauliflower. Once the water was separated from the cauliflower, I dumped it out of the cheesecloth, only to find that I had 1/4 cup's worth of pureed cauliflower. I worked with it, and made the tiniest pizza you've ever seen. Not only was it half the size of my hand, but it tasted spongy. Boy did I really want to give up.
On my 8th try, I mixed almond flour into the cauliflower. It worked pretty well. I was able to pick up the pizza with one hand. When I bit into it, all I could taste was almonds. My fingers became oily from the almond oil, and I couldn't finish it. Too much fat. I love almonds, but when more than half of your pizza is made from almonds, it's just not enjoyable. On my 9th try, I mixed oat flour into the cauliflower puree. Once it was cool enough to eat, I tried to pick it up, and it fell right through my fingers. It tasted great, but it wouldn't hold together.
A few weeks later, I talked to one of my teachers at school (who also loves to cook), and she suggested that I use potato. What a brilliant idea.
Not only does the sweet potato hold this pizza crust together, but it also adds a sweet undertone. It complements the tomato sauce and boosts the flavor. Not to mention that this recipe is also oil-free, gluten-free, and vegan!
  • 2 heads organic cauliflower (chop the stems off! more water content will make the pizza mushy)
  • 2 organic sweet potatoes
  • 1 cup quinoa flour 
  • 1/2 cup gluten-free flour of choice (if you use oat flour it will be crispier)
  • Organic tomato sauce 
  • pizza toppings (totally your choice)
Bake the sweet potatoes at 400 degrees for 1 hour. Once they have cooled, mash them and set aside. Puree the two chopped heads of raw cauliflower in a high-speed blender. Put the pureed cauliflower into a strainer or cheesecloth and squeeze out as much water as you can. Add the cauliflower to the mashed sweet potato and mix again. Add the flours, and stir again. Spread the crust out onto a large baking sheet lined with parchment paper and bake for 30-40 minutes at 350 until the edges are golden brown and the surface of the crust has small cracks. Spread the tomato sauce on, and add your toppings. Bake for another 10-15 minutes until the toppings are cooked. Cool for 10 minutes before serving. Enjoy!


  1. What flour would you suggest for a softer, less crunchy, pizza?

  2. How do you do the calculation found in your Nutritional Facts? :)