Cauliflower Pizza Crust (Gluten Free)

A healthy, gluten-free alternative to traditional pizza crust that’s packed with vegetables and protein.

Ingredients

• 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

Instructions

1. Prepare the oven:

   • Preheat to 450°F (230°C)
   • Line large baking sheet(s) with parchment paper

2. Prepare flax eggs:

   • Mix the flax eggs
   • Let sit in refrigerator for 10 minutes

3. Process cauliflower:

   • Use food processor to finely chop cauliflower
   • Process until rice-like consistency (not mashed)
   • Measure 3 cups of processed cauliflower

4. Make the dough:

   • Combine cauliflower and all other ingredients in large bowl
   • Mix to form a sticky, dough-like batter

5. Form and bake crusts:

   • Portion ¾ to 1 cup of dough per pizza
   • Shape into small pies with slightly raised edges
   • Bake without toppings for 15-20 minutes at 230°C
   • Add toppings after initial bake
   • Switch rack positions and bake 10-15 more minutes
   • Crusts should be golden brown

Tips

• Don’t over-process cauliflower - aim for rice-like texture
• Makes approximately six 6-inch diameter crusts
• Ensure flax eggs are properly set before mixing
• Watch carefully during final bake to prevent burning