I originally made this recipe a few weeks ago after a suggestion from my mom. I had no idea what cauliflower pizza crust might taste like, but she raved about it. The recipe we made was an adaptation from the Love and Lemons recipe. The crust is DELICIOUS for people who are or aren’t gluten-free. You can also leave the toppings off, put some fresh herbs and sea salt on top instead and make a gluten-free alternative to foccacia flat-bread.
Ingredients for two pizza crusts:
One large cauliflower
1 1/2 cups almond flour
Salt and pepper to taste (you can also add other spices like garlic salt, cayenne pepper, rosemary, etc… if you want to experiment).
Preheat oven to 450 degrees.
1) Cup up cauliflower into small florets and process in a food processer until the cauliflower is small (the consistency of rice grains, maybe a little smaller even). Make sure not to process it so much that it becomes a paste.
2) Beat the 6 eggs. Add salt and pepper and other spices to the eggs.
3) Pour the eggs and the 1 1/2 cups almond flour into a bowl with the processed cauliflower. Mix together. It will be quite a bit more “wet” than actual bread dough would be.
4) Cover a baking sheet (with sides if possible) with parchment paper. Split the “dough” into to halves and mold them into crusts. The thickness should be a little less than 1/2 an inch.
5) Bake the “doughs” for 15-20 minutes, or until they are golden brown on top. Take the crusts out of the oven and put your toppings on them.
6) Put the pizzas back in the oven and bake as long as you want for the cheese to melt, or the other toppings to get warm. Note: if you are cooking meat (like sausage), you should cook those before you place them on the pizza crusts.
7) Take pizzas out of the oven. Let cook for a few minutes and cut. Continue to enjoy the explosion of delicious in your mouth.