Cauliflower Pizza Crust Recipe
By Vgn Bites
Vegan Parmesan Cheese
Vegan Mozarella Cheese
Vegetables (topping of your choice)
1Slice the cauliflower into pieces and process into rice
2After blending, microwave fore 4 minutes
3Put inside a fabric and squeeze out as much liquid as possible
4Mix the squeezed cauliflowers, vegan parmesan cheese, vegan mozarella cheese, almond flour, origano, and flaxseed eggs.
5Spread into a baking pan and bake for 220C/425F in 20 minutes
6After baking the crust, spread the pizza sauce and add some mozarella cheese at the top
7Bake for 8 to 12 minutes
8Add veggies for toppings
9Slice and enjoy!
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.