Gluten-free pizza crusts come in many kinds. Here is one made from cauliflower with flaxseed and almond meal. This vegan Alfredo pizza is topped with delicious artichoke hearts and spinach (but your imagination is the limit when topping your pie)!
SPINACH & ARTICHOKE VEGAN ALFREDO PIZZA
A cauliflower crust pizza with a delicious vegan Alfredo sauce.
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.
Heat almond milk in a pot and bring it to a boil. Add salt, pepper and chopped cauliflower to the pot and cook for 5-10 minutes until soft.
Add the nutritional yeast and lemon juice. Blend with an immersion blender until the sauce becomes thick and creamy.
Sauté artichoke hearts and spinach leaves in a pan until the leaves begin to wilt. Season with red pepper flakes.
Spread your alfredo sauce over the cauliflower crusts. Top the pizza with your spinach and artichoke topping.