• 1 pound cauliflower florets
• 2 tablespoons ground chia
• 1 tablespoon ground flax seeds
• 6 tablespoons water
• 1/2 cup almond meal (use your leftover almond meal from homemade almond mylk!)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
Note: Don't forget to purchase your pizza sauce + toppings as well! The above ingredients are just for the crust.
1. Preheat the oven to 400F.
2. Place the cauliflower in a food processor or a high-powered blender and pulse until you create a "rice."
3. Pour the cauliflower "rice" into a large pot and add just enough water to cover it. Bring to a boil. Cover, lower the heat and let it cook for 5 minutes.
4. Drain the liquid and transfer the "rice" to a freezer-safe bowl. Be careful because the "rice" will be very hot! Place in the freezer to cool for 10 minutes.
5. While your "rice" is cooling, mix together 2 tablespoons of chia seeds with 6 tablespoons of water. Set aside so the mixture can thicken.
6. Remove the cooled cauliflower "rice" from the freezer and pour it into the center of a clean dish towel or cheese cloth. Using your hands and lots of strength, squeeze the rice in the dish towel, removing all the excess liquid from the cauliflower. THIS STEP IS ESSENTIAL! You will be shocked at how much water pours out of the cooked cauliflower! Be careful - water still may be quite hot.
7. Place the drained cauliflower in a large mixing bowl, then add in the chia seed mixture, the almond meal, ground flax seeds, salt, garlic and dried oregano. Stir well to mix.
8. Line a baking sheet with parchment paper. Press the mixture into the parchment-lined baking sheet. Use your hands to shape the crust, keeping it about ¼-inch thick. Press the crust together firmly and make sure there are no thin areas where the crust could crack.
9. Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.
10. Using an additional piece of parchment paper, flip the entire pizza crust, and then return it to the baking sheet to bake for 15 more minutes.
11. Remove the crust from the oven. Add your favorite pizza toppings and return to the oven for 5-10 additional minutes. Be creative with your toppings. Have fun and ENJOY!
Note: Pictured above are two pizza crusts that I made and topped with:
1. Vegan pesto from Gotham Greens, prosciutto, arugula, pine nuts, truffle oil + crumbled goat's cheese (contains much less lactose than cow's cheese, smaller fat globules, and is more similar to human milk in composition, making it easier for us to digest)
2. Organic red pizza sauce, sautéed onions, chicken sausage + fresh basil