I have tried some gluten free pizza crust recipes and this one is definitely one of my top three grain free crust recipes. It lends a crispier texture than others and the nutritional yeast adds a nice cheesy flavor. The cauliflower and almond flour makes this a healthy choice when preparing pizza.
Some tips are preparing this recipe: The original recipe from The Fitchen says to either use 4.5 flax eggs or real eggs. I used real eggs and only used 4 and it turns out fabulous every time. I chose to use green and red bell peppers, a red onion, shitake mushrooms, and fresh basil. I sauteed the green pepper, onion, and mushrooms with a minced garlic clove in coconut oil for just a few minutes before putting on top of the pizza before baking. This helps to release any excess water from the veggies. If you skip this step, you are likely to have some water pool up on your pizza- yucky! Feel free to use whatever toppings your family enjoys most.
This recipe also includes a pesto sauce if you wish to use that instead of a traditional marinara sauce. Our family really likes the taste of it and it is a nice way to change it up a bit. But this crust is also great with a tomato based sauce if you wish. You can use this crust and make your pizza up exactly how your family loves it best. This just gives you an idea of how we like it. If you compare my recipe to the original, you will notice I doubled the pesto recipe. That is because the original recipe gives you the measurements for one small pizza. So since I made one large pizza, the pesto needed to be doubled. The original recipe also divided the dough in half to make two smaller pizzas. I just made one large pizza so just keep those notes in mind when you are deciding how you want to prepare your pizza. When you are mixing up the crust ingredients, you can add a touch more almond flour if it seems to wet. Not too much though, it's not going to resemble a standard pizza dough ball at all but I promise you it bakes up nicely.
3 cups ground cauliflower
1 cup and 2 T. almond flour
4 T. nutritional yeast [optional, but recommended because it adds a cheesy flavor]
1 t. sea salt
1 t. dried rosemary
1 t. garlic powder
freshly ground pepper to taste
4 cups of spinach
1/2 cup almonds
1 garlic clove
2 T. olive oil
1 T. lemon juice
dash of sea salt
dash of freshly ground black pepper
Process or blend until smooth.
1. Preheat oven to 450°F. Process the cauliflower until you have 3 cups. Make sure you don't over process it. You will end up with mush.
2. Then add remaining crust ingredients to the ground cauliflower and mix well.
3. Line a pizza pan or cookie sheets with parchment paper and spread dough out on it. Gently shape with hands or rubber spatula.
4. Bake pizza crust for 15-20 minutes until golden brown.
5. Spread your sauce and toppings on cooked pizza crust. Then bake the pizza for another 10-15 minutes depending on your toppings.