I love pizza. But I don’t love feeling bloated. Thats why I opt for gluten free crust. My body thrives on a gf diet but a lot of gf breads can have unnecessary ingredients and fillers in them, but not cauliflower crust!
This recipe, created by my friend Britany, founder of @wholeonlife uses 5 simple ingredients to make this healthy home-made crust. Britany is amazing at recreating traditionally unhealthy favourites into cleaner plant based versions. Check her out on Instagram!
1 medium full cauliflower (use only florets)
1 2/2 tbsp ground flax
1/4 cup water
1/2 cup oat flour ( you may use spelt, white, almond or wheat)
1/4 tsp garlic powder
1/2 tsp pink salt
Optional: 1 tsp dried oregano
Toppings: Tomato paste and basil. Feel free to add your choice of toppings.
Preheat oven to 450F.
In a small bowl, place your ground flax into the water. Set aside in the refrigerator for 20-30mins.
In a food processor, place your cauliflower florets and pulse until fine.
Place cauliflower into a dish bowl or cheesecloth and squeeze over sink/bowl, and squeeze out as much moisture as possible. You want it as dry as possible.
In a bowl, place the cauliflower and the flax mixture. Stir well.
In a separate bowl, combine the flour and spices. Mix well.
Stir in the flour mixture into the cauliflower mix. Kneed and form into a ball.
Line a baking sheet with parchment paper. Place the dough onto the baking sheet.
Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. Take off the top sheet of parchment. Bake for 25 minutes, or until lightly browned with crispy edges. Add toppings of choice.
Bake an additional 6-8 minutes. Allow to cool 5 minutes.
Slice and enjoy!