Photographer Sarah Yates creates healthy recipes that look so beautiful, they make us want to kick through our computer screens right into her kitchen.
So we asked Sarah to create a special pizza recipe to help celebrate our new collection of west elm Market kitchenware – and she did not disappoint.
Read on for Sarah’s pizza party and gluten-free recipe!
Cauliflower Crust Pizza
“Cauliflower pizza crust is many things: healthy, tasty, easy to make, and a satisfying alternative to its gluten loaded cousin! This is what it is not: pizza crust as I knew it… I’d begun to convince myself that magical things are possible, that cauliflower COULD taste like bleached white flour. But let’s get down to the brass tacks: it cannot, will not, ever. And that’s ok, because it’s a different kind of wonderful! A kind of wonderful that’s made in a garden and your kitchen instead of a factory. I hope you enjoy!”
- 1 medium head of cauliflower (3 cups cauliflower “rice”)
½ cup organic masa
2 cloves garlic
⅛ teaspoon sea salt (more to taste)
2 ½ tablespoons ground flax
Hearty pinch of nutritional yeast (more to taste)
“I kept it very simple and summery and topped our pizza with pesto, heirloom tomato and shredded vegan mozzarella. But any of your favorite pizza toppings would be equally amazing!” – Sarah Yates
What You Do
1. Preheat oven to 425 degrees.
2. In a small bowl combine 1 1/2 tablespoons of ground flax with 1/8 cup of cold water. Set aside to firm up while you prepare the rest of the ingredients.
3. Use a food processor with an S blade to chop cauliflower and garlic cloves into the smallest bits possible. You want to end up with roughly 3 cups of this cauliflower mixture.
4. Heat cauliflower/garlic mixture in a pan over medium / low heat for 5-7 minutes to remove moisture. Stir frequently.
5. In a large mixing bowl combine cauliflower, masa, a hearty pinch of nutritional yeast, sea salt and flax mixture. Stir until thoroughly combined. Taste and add more nutritional yeast, sea salt or cracked black pepper to meet your taste preference. The “dough” should easily be formed into a large ball.
6. Lightly oil a large pizza stone. Transfer the cauliflower mixture onto the pizza stone and spread with your fingers to achieve a large, thin crust. Bake for 25- 30 minutes.
7. Add toppings and bake for an additional 15-20 minutes, or until crust becomes golden brown.
8. This last part is critical: let cool a bit before serving! The crust firms up quite a bit as it cools. And depending on the amount of moisture that was removed during cooking, this may or may not be the kind of pizza you eat with a fork and knife. We topped ours with copious amounts of red pepper flakes. Enjoy!
- ¼ to ½ cup pesto (recipe here)
Sliced heirloom tomato
½ cup shredded vegan mozzarella (I prefer this brand)
Cracked red pepper (optional)
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Photos: Sarah Yates