This cauliflower pizza crust recipe is low carb and made with 4 ingredients including fresh cauliflower and almond flour for a blast of protein and anti-inflammatory power.
.Preheat oven to 400 degrees F. If you are using the ceramic pizza stones, put them on the oven rack so they preheat with the oven.
Make flax eggs (stir together 3 tablespoon ground flax seed and 9 tablespoon of water)
Chop the cauliflower into chunks.. Remove the leaves and stem. Process the cauliflower raw into rice. Do not cook 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.
Cut parchment into circles or use circular parchment paper that fits the stones (linked in ingredients).
Divide the pizza crust mixture between the two stones and form circles about ½ inch thick, and keeping the edge about ½ inch from the parchment edge.
Open the oven door, pull out rack with ceramic pizza stones and settle each crust on each stone. Don't burn yourself on the hot stones.
Bake 15 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.
To bake with a baking sheet
Line a baking sheet with parchment paper. Form two pizza crusts at least two inches apart.
Bake for 20 minutes, checking at 10 minutes to be sure edges aren't burning. If the center is soggy, but the edges are darkening, lay a loose sheet of foil over it for the rest of the baking session.
Once cooked, flip each over and bake for 5 more minutes so the other side crisps up.
Remove them, top and bake topped but uncovered pizzas for a few more minutes to heat the toppings.
Storage
The crusts are easy to pre-make and freeze. Just be sure to allow them to fully cool, then wrap each one tightly in plastic wrap, and store in a sealed storage container. Frozen cauliflower pizza crusts will last for three months frozen. Thaw them to room temperature before baking.
Notes
Substitutions1. Almond flour can be swapped for oat flour but carbs will rise and crust will be dryer because almond flour has more fat, so you might need to add a tablespoon of melted coconut oil.2. Flax seed eggs can be swapped for chia seed eggs. Use the same seed to water ratio.Recipe Tips1. The dough is not stretchy like a white-flour-based dough, instead it will be a crumbly, formable texture. To achieve the flat circle shape, you'll need to press it into shape.2. It's important that your cauliflower rice be dry before you add it to the mixture, so it's best to process a dry head of cauliflower in your food processor or blender. If chunks remain on the first go rough of processing, remove them, and pour out the riced cauliflower in a bowl, add the chunks and process those into rice.3. To use frozen riced cauliflower, be sure to buy unflavored, and then thaw it and toss it into a dry frying pan, and stir on simmer until the wet rice stops sizzling and is a bit browned. Let it cool and add that to the mixture.4. If the final dough is too crumbly and isn't formable, add a tablespoon of coconut oil and mix again. After that, add water in 1 tablespoon increments.