By the looks of it, you might not know this was a pizza. Salad pizza? I do love a good vegetable. Hence, the crust is made primarily from cauliflower.
Cauliflower crust pizza more or less had its heyday in 2016, and then the world seemed to have forgotten about it. With good reason, it can be a pain in the butt to make and the good majority of recipes bake up with soggy bottoms. We're here now because I was rummaging through old food portfolio photos the other day and came across my first recipe for cauliflower pizza crust. As my knowledge of functional nutrition grows, so do my recipes.
This crust also works beyond pizza. Cut it up into squares once baked and you have yourself some flatbread crackers to hold spreads like sprouted hummus.
- 1 cup riced or grated cauliflower, cooked
- 1/3 cup almond flour
- 1/3 cup sprouted corn meal, or another 1/3 cup almond flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon celtic sea salt
- 1 egg
- 1 tablespoon ghee, melted
"salad pizza topping"
- 1/2 a head of butterhead lettuce
- 3 slices of aged pork
- 2 medjool dates, sliced
- 1 tablespoon of tahini
- fresh lemon or lime juice
- celtic sea salt + pepper
Preheat oven to 400°F. Line a small baking sheet with parchment paper.
Cook cauliflower on stovetop until dry, being cautious to not burn it. Measure out the 1 cup after it's cooked for as it loses water, its volume shrinks by about half. Add to a large bowl along with all ingredients.
Stir to combine evenly, then press into a 1/4" thick rectangle on the prepared baking sheet. My best tip is to wet your hands before pressing to avoid the raw dough sticking to your hands.
Poke holes into the raw crust with a fork before placing in the oven for 30 - 35 minutes. Remove and immediately add toppings.