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 is full of nutrition. It's 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? It can!
Why You'll Love This
Exceptional nutrition. This pizza crust made with cauliflower as the base is lower in calories and fat than any traditional pizza crust. In addition, it is higher in protein and fiber and nutrients. Cauliflower alone is high in anti-oxidants, as well as a source of protein, vitamin C, vitamin K, beta-carotene, and boosts optimum digestion and detoxes as well!
Low carb pizza crust. With only 11g carbs and 8g of fiber, this pizza crust is considered low carb.
High in protein. Thanks to the use of almond flour, the crust provides a high dose of protein.
Cauliflower florets, chopped or cauliflower rice.
Flax eggs. Mix 3 tablespoons of ground flax seeds with 9 tablespoon water and let stand 5 minutes.
Flavorings. Salt, basil, oregano, nutritional yeast
How to Make
- Step 1: Make flax eggs, and cook the cauliflower. If you microwave it or boil or steam, you still must squeeze water out of it once cooked. Sometimes I dry brown it in a skillet.
- Step 2: Stir together ingredients, and form circles on parchment paper on pizza stones or in a circular cake pan.
- Step 3: Bake 10 minutes or until edges are browned.
- Step 4: Top with veggies and baked again for 5 minutes.
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.
More Cauliflower Recipes
- Cauliflower Smoothie
- Cauliflower Popsicles
- Cauliflower Shiitake Stir Fry
- Cauliflower Ice Cream
- Cauliflower Protein Snacks
- Cauliflower Brownies
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Cauliflower Pizza Crust
- 2 cups cauliflower florets, chopped ( or pre-frozen cauliflower rice)
- 3 flax eggs (mix 3 tablespoon ground flax seeds with 9 tablespoon water and let stand 5 minutes)
- ¼ cup almond flour
- 1 teaspoon salt
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon nutritional yeast
Pizza Stones & Parchment
- .Preheat oven to 400 degrees F with the two personal ceramic pizza stones on the oven rack.
- Make flax eggs (stir together 3 tablespoon ground flax seed and 9 tablespoon 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 the ingredients 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.2 cups cauliflower florets, chopped ( or pre-frozen cauliflower rice), 3 flax eggs, ¼ cup almond flour, 1 teaspoon salt, 1 tablespoon basil, 1 tablespoon oregano, 1 tablespoon 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.
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