I was having a conversation with a client yesterday about some roadblocks she was coming up against in the transition to eating healthier. She relayed her experience with trying some new recipes that ended up being time consuming and ultimately didn’t work out. This can be very discouraging when your time is at a premium….who wants to waste an hour making something that was unsuccessful??
Trying out new recipes is something I enjoy doing and solving my clients food dilemmas… I love to do! So this recipe is for my client and her failed attempt at Cauliflower Pizza Crust….I’m sure it was the recipe and not her cooking skills as I’ve eaten her food before and it was delish!
There are many Cauliflower Pizza Crust recipes online so which one to pick can seem overwhelming. I think this one is king for a few reasons:
- You can use either fresh or frozen cauliflower and actually frozen is faster, more convenient and sometimes cheaper. The 500 gram bag of cauliflower I used cost only $2.28CAN and will serve 1 person as a meal or 2 people with other sides. Plus you can keep stashes of frozen cauliflower bags in your freezer. You will not lose much nutritional value as we are cooking this crust anyways 😉
- I use flax seed to keep the “dough” together instead of eggs and cheese. This is beneficial for a couple reasons. By using flax we are increasing the fiber content and reducing the calorie load which means we can eat more AND feel fuller on less. That sounds really great to me. We are also adding fantastic Omega 3 fatty acids which are the good fats our diet tends to be low in and actually helps our body to be a fat burning machine.
- You can make several of these at once since they are so sturdy and freeze them for future use.
- They are gluten free without the fibreless flours other versions use.
The only special equipment you need is a food processor and a nutmilk bag, cheese cloth or thin dish towel. This is used to squeeze out the excess liquid from the cooked cauliflower (you will extract about 1 cup of liquid). I use a nutmilk bag and I buy mine from www.realrawfood.com , they are the best and most sturdy bags I have ever used. But cheese cloth or a thin dish cloth work also 😉
So let’s get on with the recipe and remember the first time you ever make a new dish it will take much longer. The more you practice the faster you become!!
CAULIFLOWER PIZZA CRUST – this recipe requires 45 minutes for baking time
1 pound or 500 grams fresh or frozen Cauliflower florets
2 tbsp. ground flax mixed with 6 tbsp. water plus 1 extra tbsp. flax set aside
½ cup Almond Meal (Bob’s Red Mill is good and available at most stores)
½ tsp. Italian Seasoning
1/4 tsp. Sea Salt
1. Preheat your oven to 400 Degrees F and place your rack in the middle of the oven.
2. If using fresh florets, pulse them in the food processor until they are rice sized. If you buy a large head of cauliflower you will need to cut away the stems and leaves before you process it. The head I show in this picture is almost 2 pounds but by the time you cut away the stem it will be the perfect amount for this recipe.
3. Transfer to a sauté pan and cook with a bit of water on medium heat until they soften, about 5-10 minutes. No need to use any oil here, just add water if the pan gets dry. Cool the mixture until you are able to handle it with bare hands.
4. If using frozen florets, pulse them in the food processor until they are rice sized. Transfer to a sauté pan and cook over medium heat until they are no longer frozen, about 2 minutes. They should not be too hot at this point so there will be no need to cool them.
6. Line a baking sheet with parchment paper. Place the “dough” on the sheet and spread out in an even circle about 11” in diameter. I used a 10” spring form pan leaf to form the shape and then flattened it out with a rolling pin. This is not necessary but makes a perfectly even pizza round! You can also line a half sheet pan and make a square pizza too.
7. Bake for 45 minutes. Flip the crust over, remove the parchment paper and cook for 15 minutes longer. Remove from the oven and cover with your desired toppings. This crust is sturdy but still not as firm as a traditional pizza crust to go a bit easy on your topping choices.
I recommend using the broiler on low to heat your toppings and melting your cheese as the crust has already been fully cooked. I used sauted spinach and mushrooms with Daiya Vegan Cheese. Just keep an eye on it as the broiler heats things up fast! All of the flavors of a traditional pizza are here without ANY guilt.
Love Jennifer xoxo