3 cups raw cauliflower (about 1 small head)
3/4 cup almond flour or quinoa flour
Salt and pepper to taste
1/2 teaspoon onion powder (optional)
1/2 teaspoon garlic powder (optional)
Preheat oven to 230 C and line some baking trays with baking paper.
Chop raw cauliflower and pulse in a food processor until you get a “riced” fluffy consistency. It should not be sticking together at this point.
Whisk 3 eggs and mix all of the rest of the crust ingredients together and form into a ball. It should be pretty wet but If it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).
Press “dough” ball down onto a baking tray. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. Try to spread it to be a little less than 1/4 inch thick.
Crust needs to be baked now. I baked mine with no topping for about 15-20 minutes or until the edges just start to brown. Remove from oven and top with your choice of toppings and bake for a further 10-15 minutes. As my pesto contains flaxseed oil and we do not want to heat that, I drizzled that over at the end when they can out of the oven. Enjoy!