Do you have that pizza craving? This is the recipe to get you through it. The versatility of cauliflower cannot be denied. This recipe takes a large head of cauliflower and turns it into the pizza crust of your low carb dreams! Try it out today and you may never go back to the normal stuff.
For more information about FIT Medical Weight Loss programs and how we can help you reach your weight loss goals contact one of our clinics below or click here for more information. We have lots of fun recipes and snack ideas to use to replace the ones that you are using today. Give us a call and let us design a diet that will work for you!
Ingredients
PIZZA CRUST
- 1 medium-large head cauliflower, riced
- 1 1/2 DIY flax eggs (1 1/2 Tbsp flaxseed meal + 4 Tbsp water)
- 1/4 tsp sea salt
- 3 Tbsp Vegan Parmesan Cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 cloves garlic
- 1 heaping Tbsp cornstarch
- 1 Tbsp cornmeal
TOPPINGS optional
- Puréed tomatoes
- Vegan Pesto
- Sautéed or fresh vegetables
- Fresh basil
- Red pepper flake
- Vegan parmesan cheese
Instructions
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Preheat oven to 375 degrees.
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Use a food processor to make the cauliflower rice, Set aside.
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Bring a large pot of water to a boil. Then add riced cauliflower. Cook for 5 minutes to soften. Then drain in a fine-mesh strainer. Let cool 5 minutes.
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Prepare pizza sauce and sauté any vegetables you intend to use as toppings. Set aside.
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Transfer cauliflower rice to a clean dish towel and ring out as much of the excess liquid as possible. Set aside.
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In a large mixing bowl, prepare the flax egg and let rest 5 minutes. Then add cauliflower rice, sea salt, vegan parmesan cheese, oregano, basil, garlic, and cornstarch.
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Stir with a mixing spoon or your hands to thoroughly combine. A loose “dough” should form. Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesy flavor, salt for saltiness, or herbs/garlic for more intense flavor.
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Line a baking sheet or pizza stone/pan with parchment paper. Sprinkle with a little cornmeal or gluten-free flour to help prevent the pizza from sticking when slicing.
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Carefully spread the dough into a circle or square and keep the crust slightly less than a 1/2-inch thick with a slightly thicker outer perimeter.
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Bake crust for 45 minutes. Remove from the oven and carefully flip the crust.
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Return to the oven and bake for an additional 10-12 minutes more or until the edges appear golden brown and the center feels mostly firm to the touch.
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Remove from oven and top with desired toppings. Bake for another 10 or so minutes or until the toppings are tender.
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Enjoy hot with any additional garnishes.
This recipe was based off this recipe from The Minimalist Baker.
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