All right. So I mad my first cauliflower crust.... But to be honest, it came up more like patties because I made a mistake and I made them too thick... The edges was brown, crispy and ready enough but middle was still not firm to hold all those toppings. All experience was great and taste was new and different. So I am happy with my dinner but just that came up on something different than I wanted. My fault.
And I decided to become a tester of nice and recipes for you, as I really enjoy making food but more I enjoy to photograph it :)). So I promise to keep you links where I am taking recipes from so in a future we will know what suits us best. I'm, probably, not going to make this crust again or I will try to make it really thin next time, but I don't like too flax seed too often, I just feel too heave after...
And I decided to become a tester of nice and recipes for you, as I really enjoy making food but more I enjoy to photograph it :)). So I promise to keep you links where I am taking recipes from so in a future we will know what suits us best. I'm, probably, not going to make this crust again or I will try to make it really thin next time, but I don't like too flax seed too often, I just feel too heave after...
Instructions
- Process cauliflower in food processor until it forms crumbs, put it to non-stick pan and let some water out, wrap in cheesecloth or a clean towel and wring out as much water as you can.
- Preheat oven to 220C
- Mix milk and flax meal in a measuring cup, and let sit for a couple minutes. In a medium bowl combine cauliflower, salt, corn flour and nutritional yeast, then add flax mixture and stir to form a paste.
- Drop 3 large spoonfuls onto parchment paper, and spread to 1/4" thickness. Bake for about 30 minutes (keep an eye on it), until edges are crispy and lightly browned.
- Add toppings and bake for another 10-15 minutes until toppings are browned or vegan cheese melted.