Cauliflower Crust Pizza
So I had my first go at the cauliflower replacing anything & everything delicious trend. I whipped up this cruciferous inspired pizza & it was (surprisingly?) a hit. As an added perk of being a cauliflower, this low-carb recipe was a dream for BGs. The crust, which is made from diced cauliflower, almond meal & ground chia seeds, is dairy-free, grain-free, egg-free & soy-free to please even the most high maintenance eaters. I guess that was before I *accidentedly* poured the entire bag of cheese on top. Oops. Pro-tip: This recipe freezes extremely well, so double the batch & treat yo’self to a lazy dinner another night.
1 pound cauliflower florets (I took a short-cut and bought mine pre-diced)
3 tablespoons ground chia seeds
4 tablespoons water
1/2 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Preheat oven to 425 & line a baking sheet with parchment paper
Place the cauliflower in large food & pulse until a rice-like texture is created (If pre-diced, then skip this step)
Pour the diced cauliflower into a large pot, add enough water to cover, and bring to a boil.
Cover, reduce the heat & cook for 5 minutes.
Drain the liquid, then transfer cooked cauliflower “rice” in a freezer-safe bowl.
Place in the freezer to cool for 10 minutes.
While cauliflower is in the freezer, mix together 2 tablespoons of ground chia seeds with 4 tablespoons of water, to create an egg-like consistency.
Set aside & allow the mixture to thicken. You might need to add more tablespoons of water to the mixture, but it will depend on how liquid-like your cauliflower puree turned out (The less “wet” = more crisp)
Remove the cauliflower from the freezer and transfer to center of dish towel. Squeeze rice in dish towel to remove excess moisture.
Place the drained cauliflower in a large bowl, then add in the chia mixture, almond meal, the additional tablespoon of ground seeds, salt, garlic and dried oregano.
If necessary, add more water to mix the dough, but if you prefer your crust crisp like me, use as little water as possible.
Stir well to mix, then press the mixture into the parchment-lined baking sheet- I used a pizza cutter to shape the dough into a circular pie.
Bake at 425F for ~15 minutes each side, until lightly golden & dry to the touch. If you like the crust extra crispy, then broil for the last few minutes.