Lighten up pizza night AND add rich nutrition while still going big on flavor with this cauliflower psyllium pizza crust using our ORGANIC INDIA Whole Husk Psyllium! This wholesome recipe may take a little time and attention to prepare, but it’s most definitely worth it. And lest that put you off, know that while there are a fair few steps to make this nutritious pizza base, the process is actually really simple in its entirety. What’s more, the results are deliciously vegan, gluten-free, and clear of added oil and sugar, too.
An excellent, convenient source of fiber, psyllium is your digestive system’s best friend, supporting gastrointestinal health and regularity. A natural prebiotic, psyllium further promotes growth of beneficial bacteria, bolstering gut health. As an added culinary bonus, psyllium is a natural binder, perfect for bringing together simple ingredients for the crust in a family favorite dish.
Steamed, riced cauliflower is the base for this recipe, but using psyllium in place of the more standard flax egg allows for a more forgiving process. You don’t need a box grater, but can pulse steamed florets with a regular blade in your food processor for that “riced” effect. Moreover, while the yields should be drained of excess liquid, the psyllium “egg” is a strong enough binder to allow some wiggle room as to the amount of moisture, whether erring on the drier side or containing a little more than ideal liquid.
When it comes to time in the oven, go with both our guide and your gut. If you want a firmer psyllium pizza crust, go ahead and let it dry in a warm oven longer before adding your toppings. You can absolutely enjoy a handheld slice of your ultimate yields, but best to have a fork on the ready, too, depending on the heaviness of your toppings. Yes, this tastes like a “healthy pizza crust”—and it is—in the most delicious way. Enjoy!
Cauliflower Psyllium Pizza Crust
1 medium head cauliflower, riced, steamed, and strained
Pinch of each: sea salt, garlic power, Italian seasoning
To finish and serve: pizza toppings of choice
Preheat the oven to 400 degrees F (190 C).
Make your psyllium “egg”: stir 2 Tablespoons ORGANIC INDIA Whole Husk psyllium into ⅓ cup water (warm will work best) and let rest a minute or so while preparing other ingredients.
In a mixing bowl, place the riced cauliflower (be sure it has cooled enough to handle comfortably) and remaining ingredients. Stir to combine to form a sticky dough.
Line a baking sheet or pizza stone/pan with parchment paper. Sprinkle with a little cornmeal or gluten-free flour to help prevent the pizza from sticking when slicing.
Use your hands to carefully spread the dough into a circle base roughly ½ inch thick or less. Bake for 45 minutes.
After 45 minutes, remove the pan from the oven. The crust should be firm enough that you can place another piece of parchment on top and carefully flip the crust (to assist, place another baking tray or a cutting board on top to sandwich. Arrange the crust back on the baking pan and gently peel off the top layer of parchment.
Return to the oven and bake for an additional 10-12 minutes more or until the edges appear golden brown and the center feels mostly firm to the touch. If it’s still wobbly, turn off the oven and allow to sit in the warmth, 15 minutes or as needed.
Remove from the oven and add desired toppings (we recommend going fairly light, keeping your sauce layer thin).
Return one last time to the oven and bake 10-15 minutes, until toppings are desired heat and tenderness.