INGREDIENTS
CRUST:
4 cups cauliflower florets
( approx. ½ a large head of cauliflower)
2.5 tbsp ground flax or chia
1/4 cup water
1/3 cup almond flour or oat flour
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
TOPPINGS:
⅓ cup vegan bacon cut into smaller pieces https://youtu.be/NMYt2D-woxo
½ cup caramelized onions
½ cup vegan ranch dressing https://youtube.com/shorts/qBnuHAvGSTg
½ pint cherry tomatoes
¼ cup vegan cheese sauce https://youtube.com/shorts/oQmCFxl88-A?feature=share
INSTRUCTIONS
Cut your cauliflower into small florets. Steam until the florets are soft and fall apart.
Combine ground flax and cold water and set aside to thicken.
Combine remaining crust ingredients in a bowl.
Once cauliflower is cooled enough press and drain using cheesecloth or nut milk bag until the cauliflower is as dry as possible.
Combine strained cauliflower with remaining crust ingredients and mix well. Form mixture into two balls.
Place the ball onto a piece of parchment paper, place another sheet on top and roll until ¼ inch thick. Alternatively press with your hands into a circle.
Bake at 450 F for 20-25 minutes or until lightly browned. Add your toppings except for the cheese sauce.
Bake for an additional 8- 10 minutes. Drizzle with cheese sauce. Enjoy!
