CAULIFLOWER PIZZA CRUST + 'MOZZARELLA CHEESE' | Vegan + GF

Blend 2 cups of oats into flour and set aside.

Cut cauliflower into florets and blend half until fine, then set aside.

Blend the remaining half of the cauliflower and combine with the first half.

Use a nut milk bag to squeeze out excess water from the cauliflower mixture.

Measure out 3.5 cups of cauliflower, 1 cup of oat flour, 1 flax egg, 0.5 lemon juice, 1 teaspoon oregano, 1 teaspoon mixed herbs, pepper, chili flakes, and 1 tablespoon nutritional yeast into a bowl.

Mix the ingredients together by hand, adding an additional 0.5 cup of oat flour if needed.

Form the mixture into a crust and place it in the oven.

Prepare the mozzarella by blending 1 cup of raw cashews, just under 1 cup of water, 1 tablespoon lemon juice, 1 clove of garlic, and 2 tablespoons of tapioca starch until smooth.

Stir the mozzarella mixture in a pan over heat until it thickens, then set aside.

Remove the crust from the oven and spread tomato paste mixed with garlic and herbs on top, adding capsicum, onion, mushrooms, and tomatoes.

Sprinkle nutritional yeast on top and return to the oven.

Equipment Needed

Spice Level:

Dietary