Cauliflower Pizza Crust (Gluten free)
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
Preheat the oven to 450° F (230 °C) and line a large baking sheet (or 2 baking sheets) with parchment paper.
Mix the flax eggs and let them sit in the refrigerator for 10 minutes or so.
In a food processor, process the 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 the rest of the 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 ¾ cup to 1 cup per pizza. Use your hands to shape them into little pies, building the crusts up a bit.
Place them in the oven – without toppings – and bake for 15-20 minutes at 230 °C.
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 pizza crusts of 6″ diameter