If you would like a vegan cauliflower crust recipe that looks a little more successful than mine, try Happy Go Lucky Vegan's cauliflower crust. I'll be using her recipe next time I give it a try. If cauliflower crust doesn't seem like your thing, stick with a whole wheat pita or other pizza crust and load it up with healthy plant-strong toppings! Here is my favorite topping combo (and pictures of the original cauliflower crust).
3 c fresh packed basil
1 c walnuts, unsalted
1/2 c almond milk
2 cloves garlic
1/2 t white pepper
1/2 t black pepper
salt to taste
1 can artichoke hearts, canned in water
1/4 c kalamata olives, pitted and chopped
1/4 red onion, thinly chopped
several mushrooms, roughly chopped
Directions: Prepare and bake the crust as specified by your recipe. In a food processor, combine the ingredients for the pesto sauce and process until creamy and smooth. Smear the pesto onto the pizza crust and pile on the toppings. Broil on high for 10-15 minutes, or until the toppings begin to brown. Allow to cool, serve, and enjoy!
Amy's Notes: Below is how our pizza crust process went:
Hopefully my pizza cauliflower experience has given you inspiration to give it a try! I know I'm looking forward to making it again sometime soon.
What are your favorite pizza toppings? (Oh, and do you like the new design of my blog title?)