• 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


  1. Chop cauliflower into small pieces and add to food processor, blending until it's pretty smooth.
  2. Add cauliflower and all of your remaining crust ingredients to the food processor and pulse until well-combined.
  3. 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)
  4. Place in your dehydrator overnight, or place in your oven at 200 degrees for 1 hour.
  5. Cut shiitake mushrooms into strips and toss with arugula and balsamic vinegar and set aside.
  6. Combine ingredients for your tomato sauce in a blender or food processor.
  7. Remove crust from oven or dehydrator, spread tomato sauce on top, and add toppings.