The creamiest pizza ever but it's dairy-free! This is one of those dishes where you really experience the magic of plants in its FULL GLORY.
1 cup ground oats
This pizza really made me go HOW IS THIS VEGAN?! Incredibly creamy, silky smooth, savory, and cheesy, with bursts of flavors from the sun-dried tomatoes and a crunchy cauliflower crust.
I made the cauliflower crust from scratch and plus the time needed to make the creamy toppings it took me quite some time to finish, over an hour. But feel free to sub any crust or store-bought crust.
INGREDIENTS:
For the crust -
1 head cauliflower1 cup ground oats
1 tbsp garlic powder
1/2 tbsp oregano
Olive oil as needed
Toppings -
1/2 tbsp oregano
Olive oil as needed
Toppings -
1/2 cup sun-dried tomatoes, chopped*
1 12 ounce package extra-firm silken tofu*
1 bunch spinanch
1 medium sweet yellow onion, diced small
2 cloves garlic, minced
2 tbsp nutritional yeast
1 tbsp dried thyme
Salt and Pepper to taste
1 medium sweet yellow onion, diced small
2 cloves garlic, minced
2 tbsp nutritional yeast
1 tbsp dried thyme
Salt and Pepper to taste
TO MAKE:
- Soak sun-dried tomatoes in warm water for about 30 minutes, set aside;
- Cut cauliflower into small florets, bring a pot of water to boil, cook the cauliflower pieces for 4 minutes, drain thoroughly;
- Quickly process cooked cauliflower into small pieces, you can also hand chop, use a cheesecloth to squeeze as much water as possible, this step is very important! Keep wringing out the water until none comes out;
- Mix the cauliflower with ground oats and the seasoning, knead into a ball then spread into a round shape about 1/2 inch thick, put a little olive oil on your hands so the dough doesn’t stick;
- Bake the crust at 375°F for 20 minutes;
- Meanwhile, make the creamy toppings, in a blender/processor, puree the tofu until smooth;
- Chop the spinach and blanch in boiling water for 2 minutes, then squeeze out as much water as possible;
- Heat a drizzle of olive oil in a skillet over medium heat, add diced onion and cook for 5 min until softened, add the garlic, yeast, and thyme and cook until fragrant, about 1 min. Stir in the pureed tofu and the spinach, season to taste with salt and pepper;
- Cut cauliflower into small florets, bring a pot of water to boil, cook the cauliflower pieces for 4 minutes, drain thoroughly;
- Quickly process cooked cauliflower into small pieces, you can also hand chop, use a cheesecloth to squeeze as much water as possible, this step is very important! Keep wringing out the water until none comes out;
- Mix the cauliflower with ground oats and the seasoning, knead into a ball then spread into a round shape about 1/2 inch thick, put a little olive oil on your hands so the dough doesn’t stick;
- Bake the crust at 375°F for 20 minutes;
- Meanwhile, make the creamy toppings, in a blender/processor, puree the tofu until smooth;
- Chop the spinach and blanch in boiling water for 2 minutes, then squeeze out as much water as possible;
- Heat a drizzle of olive oil in a skillet over medium heat, add diced onion and cook for 5 min until softened, add the garlic, yeast, and thyme and cook until fragrant, about 1 min. Stir in the pureed tofu and the spinach, season to taste with salt and pepper;
- When the 20 minutes is up, take out the crust, spread on the creamed spinach, and top with the chopped sun-dried tomatoes, return to the oven and bake for another 15 minutes;
- Serve hot and enjoy!
NOTES:
1. Use the dry kind of sun-dried tomatoes, not the kind that's soaked in oil!
2. Do not substitute silken tofu with other kinds of tofu, or the result won't be as smooth and creamy.
