Cauliflower and Tofu Pizza Crust (Gluten-Free, Low-Carb)
"Cauliflower and Tofu Pizza Crust (Gluten-Free, Low-Carb)"
photo by InnerHarmonyNutriti
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 8 ounces firm tofu (organic sprouted tofu is preferable)
- 2 1⁄2 cups cauliflower, cut into small florets
- 1 egg, beaten (or Egg Replacer for one egg)
- 1⁄2 teaspoon mixed Italian herbs
- 1 pinch salt
- 6 ounces pizza sauce
- 2 cups pizza toppings, of your choice
- 1 1⁄2 - 2 cups mozzarella cheese, pizza cheese or 1 1/2-2 cups vegan cheese
directions
- Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
- Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
- Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 – 5 minutes. Drain water and cool.
- Preheat oven to 400ºF degrees.
- Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
- In a bowl, place drained tofu and use your hands to mash it well.
- Add cauliflower, beaten egg, herb, and salt and mix well.
- Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
- Bake for about 30 – 40 minutes. The crust should be firm and slightly brown.
- Remove the crust from oven. Top with pizza sauce, toppings and cheese.
- Bake for another 10 – 20 minutes until the cheese is bubbly and slightly browned.
- Infuse love and serve!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
It turned out delicous!!
-
Really liked the crusts consistency, I should have spiced it up more, it was a little bland. I would suggest adding red peppers and a generous pinch of salt and for my toppings maybe add garlic and vegan Italian sausage.
Tweaks
-
Instead of all the cutting and riceing the cauliflower. Would it be just as easy to cut large clumps of cauliflower and steam them, then use a potato smasher to crumb it up. Chill the whole pot in the freezer to bring down the temprature. Then when cooler strain out extra moisture by placeing the cooled cauliflower in a smoothe dish towel or pillow case. Twist tight and work out the moisture.
