Cauliflower crust has become increasingly popular, and there are so many recipes out there. Since I was unsure of which to use, I just sort of created my own and hoped for the best. Luckily it worked out well.
This cauliflower crust is the perfect base for your favourite toppings and its served for one. I don’t need a whole crust to myself, so I just adjusted it to my own needs.
Cauliflower is clearly not your typical pizza crust, as its made from a vegetable.
Cauliflower Pizza Crust (serves one, gluten free, grain free)
- 1 cups cauliflower rice (100 grams)
- 3 tablespoons egg whites
- 3 tablespoons goat cheese (soft)
- 1 tablespoon nutritional yeast
- 1 tablespoon almond flour (you could use any other flour though)
- dash of sea salt, oregano, and basil
Preheat oven to 400 ° F.
Process raw cauliflower (not the stems or leaves), until it reaches rice like texture.
Microwave the cauliflower for about 5-6 minutes.
Squeeze excess liquid from riced cauliflower (once cool), and combine all ingredients into a bowl.
Line a baking pan with a lightly greased sheet of parchment paper.
Spread mixture evenly onto the pan (don’t flatten or spread it out too much, or it will burn)
Bake in the oven for 20-25 minutes, or until edges are slightly browned.
I topped my delicious crust with some tomato paste, sauteed spinach cooked in coconut oil, and some extra nutritional yeast. I also had some broiled tempeh on the side, for some protein.
Have you tried cauliflower crust yet?