A cauliflower pizza crust using almond flour for a blast of protein and anti-inflammatory power, as well as all the savory comfort flavor that comes with a chewy crust.
Cauliflower Pizza Crust
Cauliflower pizza crust is full of nutrition. Full of antioxidants known to be disease fighters, supporters of the brain and heart, and high in vitamins. But did you ever think it could taste great in a pizza crust?
Is Cauliflower Pizza Crust Better for You?
Absolutely, at least mine is. Lower in calories, carbs, fat then any traditional pizza crust. And yet higher in protein and fiber and nutrients. A win win!
Does Cauliflower Crust Pizza Have Carbs?
My recipe is fairly low in carbs - 11g carbs with 8g of fiber. That's because cauliflower is a low-carb vegetable. Just ½ cup (50 grams) of cauliflower contains 5 grams of carbs, 3 of which are fiber. Some commercial cauliflower pizza crusts and even homemade recipes have higher amountsof carbs because they add in high carb flours.
Here, I use a nutritious low carb flour, almond flour. It is considered one of the healthiest low carb flours out there, according to Healthline.
Does Cauliflower Pizza Crust Recipe Taste Good?
Yes! The combination of light, calm taste of cauliflower and the comfort-food flavor of almond flour results in the most delicious crispy pizza crust you will love!
How Nutritional Is Cauliflower?
So1 It is not only high in anti-oxidants, but a big source of protein, vitamin C, vitamin K, beta-carotene, and boosts optimum digestion and detoxes as well! Pretty good for a single ingredient. I used it with almond flour as a binder to make an extremely delicious pizza crust, soft on the inside and crusty on the edge. So yummy!
How to Make A Protein Cauliflower Pizza
It's easy just steam the cauliflower, and blend it with almond flour and other ingredients. Spoon mixture into circles on parchment. Bake until edges are crusty. You really can't make a mistake with this recipe. And there is not dough to roll, just spoon.
Other Healthy Pizza Crusts
I recommend you check out my almond flour pizza crust.
Are you on pinterest? Perhaps share...
Don't miss a thing, subscribe here to get recipes delivered to your inbox!
If you try my recipes, please leave a comment and rating below and tag me on your Instagram or Facebook post with @greensmoothiegourmet and #greensmoothiegourmet so I can see and share your remakes!!
Cauliflower Pizza Crust
- .Preheat oven to 400 degrees F with the two personal ceramic pizza stones on the oven rack.
- Make flax eggs (stir together 3 tbsp ground flax seed and 9 tbsp of water)
- Microwave cauliflower rice according to instructions, then squeeze the cauliflower rice in paper towels to remove as much water as possible. I also sometimes dry-brown in a skillet to dry it.
Make Cauliflower Crust
- Now stir that dried cauliflower rice, flax eggs and flour together with a spoon until well mixed. It will seem rather pasty and that's fine! At this point you can add seasonings you have on hand and that you like in a pizza crust - we often add some variation of basil, oregano and nutritional yeast.
- Cut parchment into circles; if you use the ceramic pizza stones I recommend, make them just under the size of the 8-inch ceramic circles.
- Spoon the crust mixture into a circle on the parchment, and use a spoon to flatten and raise the edge like a pizza crust edge. Make sure it is about ½" deep in thickness.
- Slide the two pizza crusts onto their respective hot ceramic stones in the oven. Don't burn yourself on the hot stones.
- Bake 10 minutes or until they are brown around the edges or as you like it.
- Pull out rack with the stones on it, top the pizzas with what you want! We spread on tomato sauce, and topped with chopped tomatoes, peppers, olives, artichokes and lots of chickpeas (garbanzo beans), and then we sprinkled on more nutritional yeast.
- Push the rack back in the oven and bake another 5 minutes at 400 degrees F or until toppings are hot.
- Enjoy! We serve by grabbing edges of the parchment and sliding a pizza on a dish. So easy!
- The crusts are easy to pre-make and freeze. Just be sure to allow them to fully cool, then wrap tightly in a wrap, and store in a sealed storage container. They last for months, we've had ours for six months and they are fine. We thaw them to room temperature, then crisp them up in the oven at 350F for 10 minutes or until crispy.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients and another immunity-boosting smoothie shot book, 4-Ingredient Smoothies + Juices , due out in January 2021. On this blog you'll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism, editor at The Feedfeed and a nutritional expert at WikiHow. More about Dee Dine here.