|20 min||40 min||6|
|908 gm||Cauliflower (riced)|
|1/3 cup||Almond flour/meal, Bob's Red Mill|
|2 1/2 tbsp||Flaxseed meal (ground)|
|1/4 cup||Water, filtered|
|1 tsp||Oregano, dried|
|1/4 tsp||Garlic powder|
|1/2 tsp||Sea salt, fine|
Line a baking sheet with parchment paper and set aside. It is important to line your cauliflower pizza crust with parchment paper, or it will stick.
Whisk together flax and water, then refrigerate at least for 1/2 hour.
Preheat oven to 450F.
To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor to achieve a rice-like texture.
Fill a large pot with about an inch of water, and bring to a boil. Add the cauliflower "rice" and cover; let it cook for about 4-5 minutes. Drain in a strainer.
Once cauliflower cools a little, place it in a clean, thin dishtowel or cheesecloth over a sink or bowl. Squeeze all the excess moisture out. You want it as dry as possible.
Place the squeezed cauliflower "rice" into a medium bowl and add the flax mixture. Mash and stir well.
Add the almond flour and spices. Mix well. Don't be afraid to use your hands.
Press the dough out onto the baking sheet lined with parchment paper.
Bake for 30 minutes at 450F until lightly browned.
Remove and add toppings of your choice.
Return pizza to the oven and bake an additional 5-10 minutes.
Allow to cool 5 minutes, then slice and enjoy!