This cauliflower pizza crust recipe is AWESOME (if we do say so ourselves)—it hits all the marks of being gluten-free, vegan, paleo, yeast-free, sugar-free, etcetera…
In case you haven’t heard, cauliflower is the new kale, perhaps even outshining kale in versatility. Rice, bread, mashed potatoes, cream sauces, “steak”—you name it and cauliflower can replace it. Fortunately, we also happen to love the flavor. When in season, cauliflower has a sweet, buttery taste that lends itself well to a variety of dishes.
We’ll leave the creativity up to you in terms of toppings. We treated it more like a flatbread or carta di musica and topped with fresh hummus, fennel, and fresh greens. Amazing!
| Cauliflower Pizza Crust Ingredients |
- 1 medium head of cauliflower
- 1 tablespoon coconut oil
- ½ cup coconut flour
- 2-3 tablespoons nutritional yeast (optional)
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- Pinch of cayenne
- 2 tablespoons ground flax seed + 5 tablespoons water
| Cooking Directions |
1) Break up cauliflower into bite sized florets and steam lightly just until tender. Drain well. Process cauliflower in a blender or food processor until broken up into crumb-like pieces. It does not need to be smooth. Add in remaining ingredients except flax seed and water. Blend until well combined. Lastly, add flax and water and blend until the mixture has a dough-like consistency.
2) Preheat oven to 400 F. Take the “dough” and roll it out on a non-stick baking sheet or pizza stone lined with parchment. Approximately ¼ inch thick.
3) This recipe will yield one large 14 inch pizza or 4 smaller pizza crusts. Bake for 25-30 minutes or until lightly brown.
4) Add toppings. Reheat if needed to melt cheese or wilt toppings.