Ingredients
Scale
Cauliflower pizza crust:
- 1 10 oz bag frozen riced cauliflower, thawed to room temp*
- 3 tbsp flax seed meal
- 3/4 cup white rice flour
- 1/2 cup almond flour
- 1 tsp Italian seasoning blend
- 3/4 tsp fine kosher salt
- 1/4 tsp black pepper
- 1/4 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp garlic powder
- 1 tsp olive oil
Wild Mushroom Topping:
- 2 tbsp vegan butter
- ¼ cup minced shallot or yellow onion
- 1 tbsp finely minced garlic
- 12 oz mixed wild mushrooms, roughly chopped
- 2 tbsp chopped parsley, divided
- 2 tbsp chopped thyme, divided
- Splash of white wine
- Salt and pepper to taste
- 8 oz shredded vegan mozzarella cheese
- ⅓ cup vegan parmesan cheese
Instructions
- Preheat oven to 400 F.
- Thaw frozen riced cauliflower to room temperature. Wrap in a cheesecloth or nut milk bag and squeeze out as much moisture as possible.
- Add all ingredients to a food processor and pulse until well-combined. Transfer to parchment paper and knead into a ball. If the dough isn't sticking together well, you may need to add a tsp of water to help it come together.
- Transfer to a plate or bowl, cover with a dish towel and refrigerate for 30 minutes (to let the flax meal absorb into the dough).
- Return dough to parchment paper. Place another sheet of parchment paper on top of dough and use a rolling pin to roll into a thin round. The thinner the better.
- Transfer to baking sheet and bake for 17-19 minutes. Rotate baking sheet half way through.
- Meanwhile, heat a sauté pan to medium and add butter. Once hot, add in shallots and sauté for 3-5 minutes. Add in garlic and continue cooking for a minute or two.
- Add in the mushrooms, turn heat to high and sauté until softened and the moisture has evaporated. Add in 1 tbsp each of parsley and thyme, a splash of white wine to deglaze the pan and salt and pepper to taste. Stir well, then remove from heat.
- Top pizza crust with cheese and mushroom mixture. Bake for additional 10-12 minutes, until cheese is melted. Top with remaining herbs.
Notes
If you can't find frozen cauliflower rice or would rather use fresh, you'll need to rice it yourself in a food processor. Then, steam the riced cauliflower for 4-5 minutes, let cool and remove excess moisture. (Frozen allows you to skip 2 steps - much easier!)
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pizza
- Method: Oven
- Cuisine: Italian-American
Nutrition
- Serving Size:
- Calories: 508
- Sugar: 4.9 g
- Sodium: 1434.3 mg
- Fat: 22.7 g
- Saturated Fat: 8.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 40.8 g
- Fiber: 6.3 g
- Protein: 27.6 g
- Cholesterol: 37.8 mg
