Vegan Paleo Cauliflower Crust Tostada
- Mekiesa
- Sep 4, 2020
- 2 min read
Today’s recipe is for a cauliflower crust tostada! I had something similar once at Pita Jungle and loved it so much that I decided to recreate it.
INGREDIENTS:
(Makes 4 servings)
1 cup Cauliflower Rice (about half a head of cauliflower)
1/2 cup Cassava Flour
2 tbsp Tapioca Starch
1 tbsp Arrowroot Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Garlic Powder
1 1/2 tbsp Olive Oil
1 Flax egg (1 tbsp ground flax seeds or flax meal + 3 tbsp water)
1/2 -3/4 cup water
TOPPINGS
*Of course feel free to put whatever ingredients and however much you wish on top*
Raddish
Alfalfa Sprouts
Black Beans
Guacamole (click here for recipe)
Red Onion
Nutritional Yeast
INSTRUCTIONS
Put cauliflower in food processor, use a cheese grater, or finely chop into small rice size pieces
Evenly distribute the “rice” on a baking sheet lined with parchment paper. (Don’t use aluminum foil because the cauliflower rice will stick and is very difficult to remove)
Roast for 20-25 minutes at 400 degrees, tossing every so often
Once cauliflower is tender and golden brown, remove from oven and set aside.
Preheat oven to 350
In a small bowl make your flax egg by combining 1 tbsp ground flax seeds or flax meal and 3 tbsp water. Put in fridge to coagulate
In a large bowl, mix 1/2 cup Cassava Flour, 2 tbsp Tapioca Starch, 1 tbsp Arrowroot Flour, 1/2 tsp Baking Soda, 1/2 tsp Salt, and 1/4 tsp Garlic Powder.
Next add 1 cup Cauliflower Rice, 1 1/2 tbsp Olive Oil, and 1 Flax Egg.
Slowly mix in water a 1/4 cup at a time, until dough holds together but is not too sticky. Knead dough with hands and form into a ball.
Roll out dough to be 3/8" thick onto a lightly oiled 13”x18” baking sheet
Bake on 350 for 20-30 minutes depending on your desired crispiness. (I prefer mine to be quite crispy)
While dough is baking prepare your guacamole, chop other toppings, and heat black beans in a saucepan.
Allow crust to cool, cut into desired tostada size. pile on the toppings, and dig in!
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