About the Recipe
As a holistic nutritionist, I love trying out the latest foods trends and a cauliflower pizza crust is one that I just can't get enough of! And why not load it with all kinds of veggies on top too!
Ingredients
1 medium-large head cauliflower, riced
2 flax eggs
1/4 tsp sea salt
3 tbsp Nutritional yeast (optional)
1 tsp dried oregano
1 tsp dried basil
3 cloves garlic minced
1 tbsp arrowroot starch
Preparation
Preheat oven to 375 degrees.
Use a grater to make the cauliflower rice and set aside.
Bring a large pot of water to a boil and add riced cauliflower. Cook for 5 minutes to soften. Drain in a fine mesh strainer (make sure it’s fine or the cauliflower will seep through the holes). Let cool 5 minutes.
Transfer cauliflower rice to a clean dish towel and ring out as much of the excess liquid as possible. This is a very important step, so be sure to ring it out until no more water will come out. Set aside.
In a large mixing bowl, prepare the flax egg and let rest 5 minutes. Then add cauliflower rice, sea salt, nutritional yeast, oregano, basil, garlic, and arrowroot.
Stir with a mixing spoon or your hands to thoroughly combine.
Line a baking sheet or pizza stone/pan with parchment paper. Use your hands to carefully spread the dough into a circle and keep the crust slightly less than a 1/2-inch thick with a thicker crust.
Bake crust for 45 minutes and then remove from oven and carefully flip the crust. Return to the oven and bake for an additional 10-12 minutes more or until the edges appear golden brown and the center feels mostly firm to the touch.
Remove from oven and top with desired toppings. Bake for another 10 or so minutes.
TIP: Bake a couple crusts ahead of time and then freeze for later use.