Vegan Cauliflower Pizza with Rocket
Crispy homemade pizza base with creamy cauliflower sauce instead of cheese.
- 100 min
- 429 kcal / serving
- medium
- vegan
- Protein
- 12 g
- Fat
- 13.9 g
- Carbs
- 64.5 g
Contains: gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 150 g plain flour, plus extra for rolling
- 90 ml lukewarm water
- 1/2 tsp dried yeast
- 1/2 tsp sugar
- 1/2 tsp salt (for the dough)
- 1 tsp olive oil (for the dough)
- 200 g cauliflower
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- 1 handful rocket
- 100 g cherry tomatoes
- Salt
- Pepper
Method
- For the dough mix the flour, yeast, sugar and salt. Add the water and 1 tsp olive oil and knead for 8–10 minutes into a smooth, elastic dough. Cover and leave in a warm place for about 1 hour.
- Preheat oven to 240°C. Line a baking tray with parchment paper.
- Cut cauliflower into small florets and boil in salted water for 10–12 minutes until soft. Drain well.
- Blend cauliflower with garlic, 1 tbsp olive oil, nutritional yeast, salt and pepper until a creamy sauce forms.
- Roll out the dough thinly on the baking tray and spread cauliflower sauce evenly on top.
- Halve cherry tomatoes and distribute over the pizza. Drizzle with 1 tbsp olive oil.
- Bake for 12–15 minutes until the crust is golden brown and crispy.
- Remove from oven, top with fresh rocket and serve immediately.
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