Cauliflower Pizza Crust

I am a girl who really loves carbs.

Like, ridiculously loves carbs. I’m pretty sure I could survive on an all-carb diet if I had to. To be perfectly honest, I never thought I would get on the cauliflower pizza crust bandwagon. Taking my beloved dough-y Italian pizza crust and replacing it with a vegetable?! No thank you; I wanted no part of this.

For months, I completely ignored the cauliflower-instead-of-carbs trend sweeping the internet, tuning out whenever a friend would rave about how she’d made cauliflower rice or cauliflower breadsticks and how they were ohmygosh so gooooooooood!

Cauliflower Pizza Crust

  • 1/2 medium head of cauliflower (4 cups of small florets)
  • 2 1/2 tbsp flaxmeal or chia seeds
  • 1/4 cup water
  • 1/3 cup flour (I’ve used spelt, white, oat, or sorghum. Readers reported success with almond. Or use very loosely packed 1/2 cup rolled oats or quinoa flakes)
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp salt


  1. Line a baking sheet with parchment, and set aside. Whisk together flax and water, then refrigerate at least a 1/2 hour. Chop cauliflower into small florets, then steam until fall-apart soft. Drain fully.
  2. If using rolled oats, process them in a food processor until oats achieve a flour-like texture. Or just use oat flour and skip the processing step. Stir the oat flour with the oregano, garlic, and salt.
  3. Preheat oven to 450 F. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible. Place the squeezed-out cauliflower into a medium bowl and add the flax mixture. Mash and stir well. Then stir in the oat mixture. Form into a ball, and place on top of the parchment-lined baking sheet. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. (Take off the top sheet of parchment before baking.) 
  4. Bake 25 minutes, or until lightly browned with crispy edges. Remove and add toppings of choice. Bake an additional 8 minutes. Allow to cool 5 minutes, then slice.

For The Full Instructions, See Full Recipes>>Cauliflower Pizza Crust

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