Cauliflower ‘Cheese’ based Crust Pizza with a ‘Cheese’, Cherry Tomato, Onion & Olive Topping

Cauliflower Cheese is beautiful, and here I combine the idea of integrating it into the crust of the pizza, so that the flavours are both in and out of the pizza. The cherry tomatoes bring it together with a burst of sweetness, and the olives give it a bitter twist and a kick – so that every part of your mouth experiences joy all at once ! Serve with a salad of your choice – this goes very well with my Raw Crunchy & Zesty Coleslaw. Enjoy !

You should have enough to make 2 medium sized pizzas here

INGREDIENTS FOR THE DOUGH

½ oz (11g) fast-acting dried yeast (I use Saf-Instant dry baker’s yeast – available in the US from here, or in the UK from here)

1 tsp sugar

1 cup (250ml) water (room temperature)

3 cups (15 oz) mixed flour (2 cups unbleached white, 1 cup wholemeal)

1 tsp fine sea salt

1 Tbsp extra virgin olive oil

1 tsp garlic powder, or finely chopped garlic

1 cup of grated vegan cheese (I used my cheddar cheese from my book)

1 cup of pre-steamed cauliflower florets (allow to cool completely)

plain flour for dusting

olive oil for drizzling

METHOD FOR THE DOUGH

Place the yeast and sugar in a jug, and add 50ml /2 fl oz of the water. Then leave for about 15 minutes, or until the mixture starts to froth.
Mix the flour and salt together, making a whole in the middle.
Add in the oil, the yeast mixture and the rest of the water. Then mix with a wooden spoon to form a dough, and place dough in a floured bowl.

(ALTERNATIVELY :

If you wish to save time, you can process the dried ingredients in the food mixer, and mix for a minute or so.
Then slowly add the rest of the ingredients, and process until they form into a ball. If the mixture is too dry, add a little more water – and if it is too wet, add a tiny bit of flour to be sure it stays in one piece.
Remove from mixer and place in a floured bowl).
Place a cloth over the bowl, and leave the dough to rise for around 30-40 minutes in a warm place (it may need a little longer depending on the temperature of the room). When it has doubled in size, it is ready for use.
Now preheat your oven to 400ºF (200ºC).
When you come to roll out the pastry, add the grated vegan cheese, and start to embed the cauliflower florets into the pastry, dusting it with flour so that it doesn’t stick on your worktop. Don’t try to force all the florets in, but random pieces here and there, kneading carefully with a wooden rolling pin (keep it dusted with flour). Then shape, and place on a pre-greased pizza tray or oven dish.
Add the remaining cauliflower, pressing it down into the pastry so that it’s kind of ‘glued’ in there – just do this in the places which don’t already have cauliflower.
Now drizzle with the olive oil, and place in your hot oven, until the surface is a pale gold. Then remove from the oven (leave the oven on) for the filling.

INGREDIENTS & METHOD FOR FILLING

a few tomatoes, sliced, or cherry tomatoes

1 large white onion, sliced

1 cup of grated vegan cheese (I used my cheddar cheese from my book)

1 cup of tofu squares, crumbled (I recommend Mori-Nu organic – from here in US or UK) – or you could use the ‘Beta Feta’ cheese from my book, with added plain tofutti

olives – black or green – although I like the chilli ones !

a pinch of dried oregano and salt on top

Lay the sliced tomato or cherry tomatoes on top of the pizza, then evenly distribute the white onion, and dot the olives around the pizza. Drizzle more olive oil, and place the pizza in the oven until golden on top, and the cheese has broken down – the edges of the pizza should be well golden. Bon Appétit !