The Best Cauliflower Crust Pizza (GF)
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The title wasn't lying, this is literally the BEST cauliflower crust ever. Using cauliflower in your pizza crust is a great way to increase your veggies throughout the day while also lightening up a heavier classic.
This recipe uses buckwheat flour which is a fantastic flour to use because it is actually considered a seed and as such contains a lot of unique amino acids and nutrients!
Plus, the buckwheat flour makes the crust much more durable to a lot of toppings!
I topped mine with my quick and easy beet hummus, crispy kale, avocado, cucumber, cilantro, and a drizzle of balsamic vinegar.
Other great toppings could be zucchini, tomatoes, spinach, mushrooms, onions, peppers, shaved brussel sprouts, SO MANY OPTIONS!!
One 12" round or 8" square pizza crust
1 lb bag of frozen cauliflower, thawed
3 T ground flax seed
3-6 T of water
1/4 cup buckwheat flour
1/2 tsp salt
1/2 ground pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon dried oregano
Preheat oven to 400 F
Since we are not using any eggs or dairy, we need to create a binding agent which is what the flax seed is for!
In a small bowl, mix the 4 T of flax seed with 3 T of water. Mix and set aside.
Steam the cauliflower in a pot with 2" of water until tender.
Add the steamed cauliflower to a food processor with an "s" shaped blade.
Pulse the cauliflower until smooth
Add spices, salt, buckwheat flour, and flax seed mixture to the cauliflower in the food processor and blend until combined.
You may add up to 3 additional tablespoons to the mixture if it is too dry to combine.
Once the mixture is thoroughly combined, transfer to a wax paper lined baking sheet.
Shape cauliflower mixture with your hands into either a round or square shape.
Bake crust for 30 minutes, flip and then back for another 10 minutes. This ensures the crust is crunchy and baked thoroughly.
Top with your favorites and enjoy!