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)
Whatever pizza toppings you like- I used mushrooms, zucchini slices, eshallots, Spinach and Pistachio pesto (recipe HERE) and chicken strips cooked in Mammoth Kitchen Taco Seasoning
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!0
Sabrina @ Nutritiously Sweet says
omg! i never tried to add flour. i will so have to try this 🙂 looks good!
Thanks Sabrina! Hope you like the result. I have made it with both quinoa flour and almond meal and I preferred the almond meal.
Sent from Shan’s iPad
Didn’t have the highest expectations but this was great!! although did have cheese! thanks Shan!
Glad you liked it Freya, it was way better than what I expected too. I think some goats cheese would be awesome on them too!