I’ve been curious about cauliflower pizza crust and found a few recipes to work with and tweak to make my own. Here is my take on a very tasty, easy to make alternative to classic pizza dough. This recipe takes approx 1-1.5 hours to prep and cook.
Makes 2 servings
1 head of cauliflower, chopped into large florets/pieces
1/4 Cup Gluten Free flour blend
1/4 Cup almond meal
3 TBSP ground flax meal + 3 TBSP water, whisked for a thick “flax egg”
1/2 tsp Italian herb blend
1/2 tsp garlic powder
1/4 tsp sea salt
Preheat oven to 400 degrees
Line a pizza pan or baking sheet with parchment paper
Steam chopped cauliflower in a large pot until tender. Drain and allow to cool.
Place cauliflower in a food processor and pulse until completely chopped and resembles rice.
Remove cauliflower from food processor and put into a nut milk bag or kitchen towel and squeeze out any remaining water. Put cauliflower in a glass bowl in the freezer for 10 minutes.
In a large bowl, mix flours, herbs and flax meal. Add cauliflower and blend completely.
Using your hands, speed crust mixture onto the parchment lined pan to for a circular or square crust. Leave minute about 1/4 inch thick, with no thin spots.
Bake for 25 minutes, then flip over, using a second piece of parchment on top and a large spatula or oven mitts. Bake second side for 20-25 minutes.
Remove from over and add toppings of your choice. Turn oven heat up to 450 degrees and bake your pizza until toppings begin to brown, approx 15 minutes.
Allow pizza to cool slightly. Slice into 8 pieces and serve. Pizza slices should be tender but firm enough to hold in your hand.