Ready for a simple pizza that will change your weeknight dinner game?
I love pizza. All pizza. I actually worked as a pizza chef for two years in NYC and trust me you can only stand in front of a 600 degree oven for 12 hours a day if you really, truly LOVE something. But staying to a vegan or gluten free diet can leave you subject to mediocre pizza. There are some places out there changing the game like : Double Zero and Screamer’s Pizza but you can’t always travel for a good slice.
I was looking for an option that uses ingredients everyone has access to, super easy and can be executed cheap AF (of course). As I try to put my cauliflower sauce on just about anything, I thought I would try it on pizza! So off to the land of alternative prepared pizza crusts…Trader Joe’s.
I wanted to build a pizza that was full of bold flavors, color and a solid texture to replicate any great pizza. I went with the Broccoli and Kale frozen pizza crust (for a pop of color) for the base and keeping it classic with tomatoes, garlic, basil to pair with the cauliflower cream sauce.
As long as you can move past eliminating stretchy cheese and a puffed traditional crust - this recipe delivers on flavor and texture with the bonus of being filled with nutrients!
Without further delay check out the ingredients below and run to the grocery!
Gluten-Free Pizza Crust (Here is what I used)
1 cup cauliflower cream sauce (recipe below)
2 vine ripened tomatoes
1/2 head garlic, minced
1/2 bunch basil
1 Tbsp thyme (optional)
Preheat oven to 375 degrees.
Make the cream sauce and set aside!
Slice the tomatoes into 1/4 inch rounds (do not go thinner or else they will burn in the oven) and mince 4-5 cloves of garlic.
Lay the tomato slices in a single layer on an oiled sheet tray. Drizzle with olive oil and season with salt. Sprinkle half of the minced garlic over top (and tablespoon of thyme if using). Place in the oven and roast for 10-12 minutes until the tomatoes start to caramelize around the edges.
Prepare the pizza crust according to the manufacturing ingredients. If using the Trader Joe’s crust I suggest following the instructions for the ‘crunchier’ crust to ensure it could withstand the toppings.
Once crust is prepared, spread the cauliflower sauce over the top in an even layer. Sprinkle with minced garlic and arrange roasted tomatoes. Drizzle with olive oil and place back in the oven for 10 minutes until heated through.
Remove, cut and top with fresh, torn basil.
Cauliflower Cream Sauce
1 head of cauliflower, steamed
1/2 cup cashews, soaked in boiling water for at least 20 minutes
1/2 yellow onion
3 cloves garlic
1 tbsp olive oil
1 tsp salt
1/4 cup non-dairy milk
1 1/2 tbsp tamari
1/2 tbsp miso
2- 3 tbsp lemon juice (to taste)
1 tsp ground mustard seed
1/2 tsp ground nutmeg
4 tbsp nutritional yeast
Cut cauliflower down into smaller pieces. Place large sauce pan with 2 inches of water. Cover, bring to a boil and allow to steam until fork tender.
Meanwhile, dice onion and garlic. Saute with olive oil until onions are translucent.
Add mustard seed, nutmeg, nutritional yeast and miso. Stir and cook until spices are fragrant.
Add in non-dairy milk and tamari over low heat. Allow to come to a simmer and remove from heat.
In a blender or food processor, combine steamed cauliflower, soaked cashews and onion mixture. Blend until smooth, season with salt and lemon juice.