Yesterday you said tomorrow.
I can make pizza crust from cauliflower?? No dip.
Must be the leprachauns who created this. Yeah, pretty sure it was them and their magic pot ‘o gold.
Grate up a head of organic cauliflower – you can do this in a food processor or by using a grater, or by using your vitamix, or just a big knife and dice dice dice – until it is in tiny rice-sized pieces. A key trick here is to get the cauliflower as dry as possible. After it’s grated, put it in a bowl, and put it on the stove top to mix with a spoon over heat for just a few minutes to get some of the moisture out. You could also pat it dry.
To the bowl of diced cauliflower, add 1/2 cup of gluten free organic old fashioned oats. This helps absorb some of the moisture from the cauliflower. Then add 3 flax-eggs. [one tablespoon of ground flax for 3 tablespoons of hot water] This is the binder.
Mix it all together with a spoon.
Add the seasonings. Sea salt, pepper, nutritional yeast, oregano, basil, dried tomato seasoning and garlic powder [can add more or less, it’s all about preference].
Preheat the oven to 425 and place my pizza stone/tray into the oven to preheat for 15 minutes. Dust the pizza stone/tray with some sort of flour – oat flour, etc, so the crust does not stick. Spread the crust mixture out on the pizza stone/tray and bake the crust all by itself for 35 minutes. Baking time needs to be watched and tested; test from crispyness.
After the crust is done (test the center with a tooth pick and make sure it comes out clean) then add your toppings.
Great Topping Options: marinara sauce, tomatoes, mushrooms, spinach, sea salt, ground pepper, nutritional yeast, guacamole because guacamole rocks in every single way, or simply avocado spread. Remember that the cauliflower crust has to hold the weight of your toppings.
Bake for another 5-10 minutes after you add the toppings.
Remove the pizza stone/tray from the oven and allow to cool for 5-10 minutes before slicing and serving! Enjoy, mates(: