I've spent years trying different ways to make pizza crusts that have higher nutrient content and are gluten-free and this is BY FAR the easiest and best method we've tried. Inspired by the new cookbook from Malibu Farm's chef Helene Henderson, Sunrise to Sunset, I used their method while adapting it and made my own dairy-free and vegan version. We hope you'll try this because I promise, with just a little prep, it is SO WORTH IT! They come together pretty easily and they can be made ahead, stored in the fridge, and pulled out for a last minute pizza dinner in a pinch!
Did you know that pizza has been called the #1 most craved food? Well, that is likely because of the cheese content. Cow's milk contains a sugar (lactose) that requires the enzyme lactase to allow proper digestibility. Many people do not produce lactase and so undigested lactose ferments in the colon, producing pain, gas, and bloating. Cow's milk also contains casein, which is also difficult to digest (casein in sheep and goat milk is a bit easier to digest). Furthermore, pasteurization removes many of the health benefits of cow's milk, including B-vitamins and gut-friendly bacteria including Lactobacillus acidophilus. There are many reasons to avoid cow's milk, these are just a few....
This crust is so delicious and 100% crave-worthy, we hope you'll be left feeling so satisfied and nourished that you'll ditch the Dominos. Even if you do decide to add a little cheese, you'll only need a very small amount to achieve a proper flavor balance.
All the ingredients you need on hand are:
1 large head cauliflower (any color)
nutritional yeast
arrowroot powder
almond flour
garlic powder
onion powder
sea salt
ground flaxmeal (or sub eggs for non-vegan version)
Now choose your toppings...
Favorite pizza sauce: Whole Foods 365 organic brand (no sugar added).
Favorite topping: sauteed mushrooms and shallots or shiitake bacon (shown) with fresh arugula or sprouts on top.
Favorite vegan cheese: fermented cashew cheese sauce (recipe below).
Favorite non-vegan cheese: parmesan or sheep milk Manchego.
*can be done ahead and stored in fridge for up to 3 days or frozen for up to one month.
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