I have tried several cauliflower pizza crusts only to end up with a crumbly mess. I finally came up with a recipe that stayed together. Score!
I didn’t take pictures. Maybe I will update the next time I make it!
3 cups riced cauliflower
¼ tsp. sea salt
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. garlic powder
4 T. almond meal
1 T. olive oil
2 eggs, whisked or beaten
Preheat oven to 350.
Cut off cauliflower florets. Pulse in your food processor for about 30 seconds, until you get cauliflower “rice.” Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. You can also steam or water saute. Dump cooked cauliflower onto a clean tea towel and cool. I was impatient and tried to do the next step before allowing it to cool. I would not recommend that unless you want to burn your hands!
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This is an essential step!
Dump cauliflower into a bowl. Now add spices, almond meal, olive oil, and eggs. Mix well.
Place parchment paper on baking pan. Spritz parchment paper with oil.
Spoon the mix onto your oiled parchment paper in 4 balls. Pat down each ball into a circle slightly larger than a silver dollar pancake. (This is where pictures would be helpful!)
Bake for 15-20 minutes, or until it starts to turn golden brown and the edges crisp up. Flip and bake another 5 minutes.
The edges should be slightly brown. Remove from oven, add pre-cooked toppings and bake for another 5 minutes.
If you try it, I would love to know how it turns out! Have you tried dairy free cauliflower crusts before?