Cauliflower Crust

This cauliflower crust is the perfect base for pizzas, flat breads, and even open faced sandwiches!

1 hr | 3 servings

Ingredients

• 1 large cauliflower

• 1/2 cup almond flour

• 1/2 cup gluten-free baking flour (I like the Bob’s Red Mill brand)

• 1 tbsp extra virgin olive oil

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• Optional: Any other desired seasonings such as black pepper, rosemary, etc.

Preparation

1. Put a pot of water to boil and preheat the oven to 375 F. Carefully remove the leaves and the bottom of the main stem of the cauliflower (I usually reserve the stems for a quick stir-fry or even roast them as they are very nutritious).

2. Break/cut the florets and remainder of the main stem into bite sized pieces and transfer to a food processor. Process until it turns into a fine rice consistency.

3. Once the water is at a slight rolling boil, medium heat, add the cauliflower rice mixture to it.

4. When boiling, line a colander with a nut milk bag (can be found as most grocery stores and they are always at Whole Foods). After boiling for 3 min, pour the pot into the nut milk bag and colander.

5. CAUTION: The cauliflower in the nut milk bag will be extremely hot!! Carefully hold the bag and rinse under cold water for about 3-4 min squeezing it slightly until the cauliflower is cooled off.

6. Once cooled, squeeze as much water out of the cauliflower as physically possible. Once you think you have squeezed all the water out, squeeze a couple more times for good measure. If there is too much liquid still in the cauliflower, the crust will be mushy and fall apart.

7. Add the dried cauliflower to a bowl with the remaining ingredients and mix thoroughly.

8. Line a large sheet pan with parchment paper and rub the surface with a little bit of olive oil. Note: Make sure you are using parchment paper as the cauliflower crust will stick to tin foil as well as wax paper.

9. Take the cauliflower crust dough and form your desired shapes on the sheet pan about 1/4-1/3 inch thick.

10. Bake for about 30 min and check if the crust forms a cohesive firm, dried out texture that you can hold and move around. It should be slightly golden in color.

11. Remove from oven and add your desired toppings. If making pizza and you want melted cheese, simply dress the pizza and put back in the oven for 5-10 min at desired temperature. Note: If you want to broil the top, be very careful as the crust will turn brown quickly.

12. Serve and enjoy!

13. The crust keeps in the fridge for 3-4 days and in the freezer for up to 1 month.