Since grains are a no-no, how about a delicious pizza with a crust made from cauliflower? And topped with your favorite seasonal vegetables? A fantastic combo for lunch, dinner or snack. Creative cooking at its best!
Ingredients
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1 medium head of cauliflower, riced (about 3 cups)
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2 tablespoons ground flaxseed + 5 tablespoons water (flax “egg”)
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1/4 cup almond flour
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1/2 teaspoon sea salt
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1/2 teaspoon garlic powder
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1/2 teaspoon dried oregano
Directions
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Preheat oven to 400°F (200°C).
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Rice cauliflower in a food processor. Steam or microwave until soft (about 5–8 minutes), then let cool slightly.
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Wrap in a nut milk bag or towel and squeeze out all moisture.
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In a bowl, mix cauliflower, flax egg (let sit 5 min before mixing), almond flour, salt, garlic powder, and oregano.
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Spread onto parchment-lined baking sheet and shape into a thin crust.
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Bake for 25–30 minutes until golden and firm.
Suggested toppings (mix and match):
- Sautéed mushrooms
- Zucchini ribbons
- Arugula or spinach (added after baking)
- Green Olives
- Roasted garlic
- Artichoke hearts
- Fresh basil or parsley
Optional Sauce Ideas:
- Pesto (made with olive oil, basil, garlic, lemon, and pine nuts or sunflower seeds)
- Cashew cream with garlic and lemon
- Avocado mash with lime and cilantro (add after baking)
Assembly:
- After the crust is baked, spread a thin layer of your preferred tomato-free sauce (See above).
- Add veggie toppings.
- Bake for another 10–15 minutes until toppings are tender.
- Finish with a handful of fresh greens or herbs and a drizzle of olive oil and nutritional yeast if desired.