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Cauliflower Pizza (V) (GF)

Vegan Eggplant Parm

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Cauliflower Flour (1 cup)

Chia or Flax seeds, ground (2 tbsp)

Oregano, dried (1/2 tsp)

Salt, to taste

Tomato, Garlic, & Rosemary Sauce OR Vegan Basil Pesto (1/2 cup)

Nutritional Yeast (3 tbsp)

Rocket Leaves (1 cup)

: available in Tall Tree Organic Subscription


Serves 2

  1. Preheat the oven to 200 degrees Celcius (400 Fahrenheit).

  2. Mix the ground chia or flax seeds with 3 tbsp water and set aside to thicken (this is your vegan egg).

  3. In a large bowl, combine the cauliflower flour, vegan egg mixture, oregano, and salt to taste. Stir and mix well. Add more water if needed, but use as little as possible so the crust will be crisp.

  4. In an oiled, parchment-lined baking pan, press the dough into a 1/4-inch thick pizza base, keeping it even without any cracks.

  5. Bake the crust for 30 minutes, or until it is golden brown. Then, using another piece of parchment paper, flip and bake the crust on its other side for an additional 15 minutes.

  6. Spread tomato sauce or vegan pesto onto the crust, and sprinkle over with nutritional yeast. (You can add additional toppings here, if desired). If using tomato sauce, return to the oven to heat the pizza for 5-10 minutes. Garnish with rocket leaves and serve hot.

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