Cauliflower Pizza


Veggie Pizza is always a good idea. Vegan Pizza is an even better idea!
And even though a simple Pizza Crust IS vegan (it´s just flour, water, yeast and oil) I wanted to try out something more fancy and unknown – and I think this cauliflower crust is really worth the try 😉

And one of the best things: you replace the cauliflower with broccoli, squash, pumpkin, Zucchini or carrots or you combine some of these ingredients!

All the toppings are up to you. You can go with a simple tomato sauce or you can spread the crust with a nice Spinach Pesto. Same goes with the vegetables you´re using. I like it colorful and fresh. Broccoli is almost on every pizza I´m making by myself because I just love the taste. For this one I also used capsicum, onions, tomatoes and mushrooms. But as usual: feel free to add or replace any kind of topping.

If you can´t give up the cheese on top, take a look in the vegan section of the supermarkets or google vegan cheese alternatives because there are soooo many. Or you add some natural yeast flakes on top or in your sauce for a cheesy flavor.

Feel free to check out my other pizza recipes here.


Ingredients for 2:

1 medium-sized Cauliflour
1 Zucchini
250 g Buckwheat Flour
75 g Soy Flour
2 tbso Soy Yoghurt
Salt, Pepper, Herbs (e.g. ‘Italian Allrounder’ from Just Spices)
1-2 big Tomatoes
some Cherry Tomatoes
some Broccolie Roses
2 Mushrooms
1 Onion
1 Red Capsicum


Start with the zucchini as you need to squeeze it. Grate it by yourself or with a food processor and let it drip while preparing the other ingredients. Preheat your oven up to 200 degrees. Mix the buckwheat and the soy flour with some salt, pepper and your favorite herbs like basil, thyme and oregano and add the soy yoghurt and the cauliflower after you shredded it. Now squeeze the grated zucchini again to loose all that water and add it to the other ingredients. Mix everything together until it´s a sticky dough and sprend it on a baking sheet – the easiest way is to mix it with your hands. Place the formed Crust in the oven for about 20 minutes.
In the meantime prepare all the toppings. If you are using frozen broccoli, make sure to defrost it completely because otherwise the water would soak into the dough and soften it up too much. In case you are using fresh broccoli, cook it and let it drip. For the tomatoe sauce, dice the big tomatoes and boil them until it´s a thick sauce (no water needed) – you can use a hand blender for a smoother sauce, but it´s not necessarily needed. Add salt, pepper and if you want some herbs. Cut the mushrooms in slices, the onions in rings, the cherry tomatoes in half and the pepper in dices.
After 20 minutes of baking, place the tomatoe sauce onto your crust followed by all the other ingredients and bake it for another 20 minutes.




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