Not only is this crust gluten free, but also grain and yeast free and delicious!! Super easy to make, and low in carbohydrates.
· 2.5 cups ground cauliflower florets (about 1 small head)
· 1 cup almond flour
· 3 eggs
· 4 cloves garlic, minced
· 2 teaspoons onion powder
· 2 teaspoons dried oregano
· Toppings: may include: Daiya (vegan cheese), sausage (or chicken sausage), sauteed spinach/onions, tomato sauce or any of your favorite pizza toppings!)
1. Preheat oven to 450 degrees F.
2. Chop cauliflower and throw in food processor until consistency is not pureed, but still chopped. Put chopped cauliflower in cheesecloth (or you can use paper towels) to drain water from cauliflower.
3. Whisk 3 eggs together and mix the rest of the crust ingredients together and form into a ball. It shouldn't be too wet at this point but If it’s too sticky to handle add more almond flour. Gently knead it a few times, adding some almond 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 okay).
4. Press “dough” ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. I was able to lift mine up and flip it over a few times to get it to spread (if yours sticks and you can’t lift it off the pan, it’s still ok). Try to spread it to be a little less than 1/4 inch thick.
5. Crust needs to be baked for 25-30 minutes total, and then top with your favorite toppings and sauces! If you’re making a pizza with cheese or tomato sauce, bake crust for approx. 15 minutes, then top with sauce and other toppings and bake for 10-15 minutes more. (oven times may vary depending on your oven or consistency of your “dough”). ENJOY!
Not pureed, but chopped fine
note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok
Spread it to be a little less than 1/4 inch thick before baking.