Cauliflower Pizza Crust (Gluten free)
- 3 cups cauliflower florets
- 1 cup and 2 tbsp almond flour
- 4.5 flax eggs (1 tbsp flaxseed meal in 3 tbsp of water =1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp sea salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- freshly ground pepper to taste
Preheat the oven to 450° F and line a large baking sheet (or 2 baking sheets) with parchment paper.
Mix the flax eggs and let them set up in the fridge for 10 minutes or so.
In a food processor, process cauliflower until finely chopped and you have 3 cups. You want the cauliflower to look like rice, not mashed potatoes, so don’t over process.
In a large bowl, combine cauliflower and all the other ingredients for the crust. Mix together to form a batter. It will be sticky and mushy, but should resemble a dough.
Portion the dough onto the baking sheets, using about 3/4 cup to 1 cup per pizza. Use your hands to shape them into little pies, build up the crusts a bit.
Place them in the oven – without toppings – and bake for 15-20 minutes.
When the time is up, remove them and add sauce and toppings.
Switch the pizzas onto opposite racks when you return the pans to the oven. Bake for 10-15 more minutes. The crusts should be golden brown and irresistible-looking.
(makes approx. 6 – 6″ diameter pizza crusts)