Veggie crust Margherita pizza
Up your pizza game with this veggie pizza crust. It's truly delicious and a great way to bring more vegetables to your table.
Ingredients
For the veggie pizza bases
- ½ large cauliflower (about 300g) cut into florets, stems discarded
- ½ large head broccoli (about 300g) cut into florets, stems discarded
- 90 g ground almonds
- 30 g ground flaxseeds
- 3 large organic free-range eggs beaten
- 2 tbsp nutritional yeast flakes
- 1 tbsp Italian seasoning
- Sea salt and cracked black pepper
For the tomato sauce
- 1 tbsp extra virgin olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- 1 tbsp tomato puree (I like BOMBA)
- 250 ml passata
- Handful each of fresh basil and parsley leaves roughly chopped
Toppings
- Mozzarella or MozzaRisella (dairy-free mozzarella) torn
- Basil leaves
- 2 large handfuls of rocket (arugula) leaves to serve
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease and line two 30cm round pizza trays with plastic-free baking parchment.
- First, make the pizza bases. Place the cauliflower and broccoli in a food processor and process until the mixture resembles fine breadcrumbs. Transfer to a clean tea towel and squeeze out as much moisture as possible (don't skip this step or the recipe won't work).
- Place in a large bowl with the ground almonds, ground flaxseeds, eggs, nutritional yeast, Italian seasoning, salt and pepper and mix to form a soft dough. Divide the mixture in half, gently press into 25cm circles on the prepared trays and bake for 20-25 minutes, or until golden and crispy.
- Next make the sauce. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion, garlic, salt and pepper and cook for 4–5 minutes, or until softened. Add the tomato puree, passata and herbs and bring to a boil, then reduce the heat and simmer for 8-10 minutes. Transfer to a blender and blend until smooth.
- Remove the pizza bases from the oven, leave to cool slightly then loosen from the parchment with a palette knife. Spread with a thin layer of tomato sauce, and top with the cheese and basil leaves. Return the pizzas to the oven for another 8–10 minutes.
- Allow to cool slightly and top with rocket leaves to serve.
Notes
Leftover tomato sauce will keep in an airtight container in the fridge for up to three days or the freezer for up to three months.
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