Gluten-free pizza crusts are wonderful when made with cauliflower. This yummy vegan pizza is a cauliflower crusted pizza that is topped with marinara sauce and cashew cheese. You can also add any types of veggies to finish your creation!
Prepare the egg replacement by whisking the flax seeds and water together. Let the mixture rest for 10 minutes until it reaches a thick, gelatinous texture.
Steam the riced cauliflower until it becomes soft (approximately 5-7 minutes). Place it on a paper towel and squeeze out all the water. If you do not remove all the water, the crust will crumble and keep it from maintaining the proper setting.
Combine the cauliflower in a bowl with the remaining ingredients and mix well.
Spread the dough into a round shape on a baking tray.
Bake for approx. 30 minutes, until the base is golden brown. Take care in flipping the crust and bake the other side for 10 minutes.
Soak cashews for two hours or overnight or boil them for ten minutes to soften. Drain the cashews. In a food processor add cashews and the remaining ingredients. Blend until smooth.
Pour the mixture into a saucepan over medium-high heat. Cook for 5 minutes until the cheese forms a ball in the center, stirring the entire time.
Spread sauce over the crust and top with cashew cheese spread. Top with tomato slices and other desired vegetable toppings.