Cauliflower Pizza Crust
So many recipes for non-dairy cauliflower-based pizza crust are disappointing. They are either too soft or too dry and crumbly. Picking up a slice is out of the question. The method is often annoying and time consuming because they involve steaming the cauliflower first and painstakingly squeezing out the moisture into a towel before using it for the batter. Better things could be done with that time and energy - like a few more deadlifts, or even washing stinky gym garb!
This recipe is not like that. Put everything in the food processor, give it a whirl. Spread it on a pan and bake it. If you bake it long enough, you’ll be able to pick up your slice without a problem.
You can also leave it un-topped to make flat breads. It’s wonderful fresh out of the oven, left-over and cold, or toasted. It’ll hold up for a sandwich. Try toasting triangles of it dipped into cauliflower hummus!!
3 cups raw riced cauliflower (about 1/2 large head of cauliflower)
5 pastured eggs
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup psyllium husk powder
1 Tbsp maple syrup
1/2 tsp baking powder
1/2 tsp salt
Method: Preheat oven to 325 degrees. Line a 14-inch pizza pan or 12x18-inch sheet pan with parchment paper.
Place all ingredients in bowl of food processor and run 1-2 minutes, just until mixture is well combined, stopping mid-way to scrape sides of bowl.
Using wet spatula, carefully spread batter evenly over the parchment lined pan and smooth the top.
Bake for 30 minutes, turning the pan halfway. Remove from oven and let cool on pan 10 minutes before transferring, paper and all, to wire rack to cool completely.
- makes 1 14” pizza crust or 1 sheet pan of flatbread (9 - 4”x6” squares)