Supplies
- 2 cups cauliflower
- 1/4 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 1 garlic clove
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano
- Pinch of salt
- Tomato sauce: 1 cup sun-dried tomatoes (soaked overnight), 1 med-large tomato, 1 teaspoon red pepper flakes, 1 tablespoon lemon juice, 3 scallions
- Toppings: shitakes and arugula, marinated for a few minutes in balsamic vinegar
Steps
- Chop cauliflower into small pieces and add to food processor, blending until it's pretty smooth.
- Add cauliflower and all of your remaining crust ingredients to the food processor and pulse until well-combined.
- Spread the dough into 1 large circle on a tefex sheet (making sure to not spread it too thin - about 1/2 inch is good)
- Place in your dehydrator overnight, or place in your oven at 200 degrees for 1 hour.
- Cut shiitake mushrooms into strips and toss with arugula and balsamic vinegar and set aside.
- Combine ingredients for your tomato sauce in a blender or food processor.
- Remove crust from oven or dehydrator, spread tomato sauce on top, and add toppings.