pizza crust - cauliflower
- 350 g cauliflower, grated
- 1/4 cup coconut flour
- 2 tbsp almond flour
- 1/4 teaspoon salt
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 tbsp nutritional yeast
- 2 large eggs
Adapted from thehealthyfoodie.com
Place a pizza stone or baking sheet in the oven and preheat oven to 475F.
Use a box grater or the grater disc of your food processor to grate the cauliflower.
Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Place the cooked cauliflower in a fine mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don’t be afraid to squeeze. If you don’t have a fine mesh sieve, you could also dump the cauliflower onto a clean tea towel, let it cool for a few minutes then wrap it like you would a candy and squeeze the heck out of it by wringing the towel.
Add the cauliflower into a bowl, along with the rest of the ingredients. Mix well by hand until all the ingredients are well incorporated and resemble dough.
Place a piece of parchment paper onto a cutting board and dump your dough smack in the center. Form it first into a ball, then flatten it down gently with your fingers and form it into a nice, flat disc or approximately 8 to 10 inches in diameter. If you want a ticker border, you will have to also form that with your fingers, as the dough won’t rise.
Use the cutting board to slide your crust onto the hot pizza stone or baking sheet that’s been sitting in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown; remove from oven by sliding it back onto your cutting board.