We’re over the moon with how this cauliflower crust ‘beeteroni’ pizza has turned out.
It was a tricky one to get right. There’s quite a lot going on, from the cauliflower crust to the spicy ‘beeteroni’ and the cashew cheese, but we wanted to pack in as much flavour as possible while making the steps easy follow.
The mixture of cayenne pepper, smoked paprika and soy sauce really capture that tangy and spicy pepperoni flavour, and the oregano gives the crust a lovely herby dimension.
Don’t be put off my the number of steps.
Each method is really straightforward. The pizza sauce and cashew cheese pretty much involves mixing ingredients together.
We also found that flipping the crust helps keep it firm and prevents it from tearing.
You can also experiment with additional toppings, such as mushrooms and peppers!
Roxy & Ben
Cauliflower Crust ‘Beeteroni’ Pizza
For the cauliflower crust
- 500 g (17.6 oz) cauliflower florets, roughly 1 medium cauliflower
- 2 tbsp nutritional yeast
- 1 tbsp dried oregano
- 3 tbsp chia seeds
- 2 tbsp chickpea flour
- pinch of salt
- olive oil
For the beeteroni
- 1 raw beetroot, medium, peeled
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dark soy sauce
- 2 tsp olive oil
- small pinch of salt
For the pizza sauce
- 150 ml (5.1 fl.oz) passata
- 2 garlic cloves
- pinch of salt and pepper
- 2 tsp balsamic vinegar
For the cashew cheese
- 3/4 cup cashews
- 5 tbsp soya milk
- 1 tbsp nutritional yeast
- 1/2 lemon, juice only
- pinch of pinch of salt
- fresh basil
- extra virgin olive oil
- Preheat the oven to 180°C fan / 400°F and line a large baking tray with parchment paper. Brush the paper with oil so the pizza crust doesn’t stick.
- Make the chia eggs by adding 3 tbsp chia seeds to a small bowl with 7 tbsp water. Stir to combine, then set to one side to use later.
- Prepare the cashews cheese by soaking the cashews in hot water. Set to one side to use later.
- To make the cauliflower base, transfer the cauliflower florets to a food processor and process until the cauliflower has broken down into rice-sized pieces. Then place a saucepan with boiling water on a medium – high heat and add the cauliflower grains. Simmer for 5 minutes.
- Remove the saucepan from the heat and drain the cauliflower through a sieve. Transfer the dry mix to a tea towel and leave to cool for 5 minutes, then using the teal towel squeeze as much water out of the cauliflower as possible.
- Transfer the dry cauliflower to a clean mixing bowl along with the nutritional yeast, oregano, chickpea flour, a pinch of salt and the chia eggs, and mix using your hands until you can form a ball.
- Place the ball of crust onto the lined baking tray and shape into a flat base. Then transfer to the preheated oven and bake for 15 minutes.
- Meanwhile, peel the beetroot and slice into 0.5cm pieces. Add the beetroot slices to a small mixing bowl along with the cayenne pepper, smoked paprika, garlic powder, onion powder, dark soy sauce, olive oil and a pinch of salt. Stir to combine, then transfer to a baking tray and bake in the oven for 15 minutes.
- For the pizza sauce combine all the ingredients together in a measuring jug.
- Prepare the cashew cheese by blending the cashews, soya milk, nutritional yeast, lemon juice and a pinch of salt until smooth.
- Once the pizza base has finished baking, remove from the oven and use a large chopping board lined with parchment paper to flip it upside down. Then place it back on the baking tray the other side up.
- Pour the pizza base sauce over the crust and smooth over with the back of a spoon until even. Then place the beetroot slices on top and transfer the pizza back to the oven for another 12 minutes.
- Remove the pizza from the oven and top with spoonfuls of the cashew cream and a few basil leaves. Drizzle with extra virgin olive oil if you desire.