If it’s not obvious by now, I absolutely love substituting veggies in place of a starchy carb, whether in the form of zucchini noodles, or this cauliflower pizza crust! For a while, my sisters and I would make our own cauli crust with fresh cauliflower, spices, and an egg. We were generally pretty successful, however our crusts tended to be thick and crumbly. A knife and fork were often necessary, as you couldn’t pick it up like a normal piece of pizza. If you have had a similar experience with cauli pizza crust, don’t worry, this recipe will be a pleasant surprise! Originally created by Katie from Chocolate Covered Katie, it calls for only 5 ingredients and is a total game changer! Next time I make it I’m even going to double the recipe so I can freeze one to have on hand! If you don’t have time to make your own crust, Cauliflour Foods has a great option!
Recipe for Cauliflower Pest Pizza
- 1 medium head cauliflower
- 5 tbs flaxmeal
- ½ cup water
- 2/3 almond flour
- 2 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp salt
- 2 tbs olive oil
- ¼ cup arugula basil pesto
- ¼ large zucchini
- handful of broccolini
- 1 heirloom tomato
- ¼ red onion
- freshly ground pepper
- red pepper flakes
- Line a baking sheet with parchment and set aside.
- Whisk together flax and water, then refrigerate at least a 1/2 hour.
- Chop cauliflower into small florets, then steam until fall-apart soft. Drain fully.
- Stir together almond flour with the oregano, garlic, and salt.Preheat oven to 450 F.
- Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible.
- Place the squeezed-out cauliflower into a medium bowl and add the flax mixture. Mash and stir well. Then stir in the almond flour mixture.
- Form into a ball, and place on top of the parchment-lined baking sheet. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. (Take off the top sheet of parchment before baking.)
- Bake 25 minutes, or until lightly browned with crispy edges.
- Slice the zucchini and red onion thinly with a mandolin. Slice the heirloom tomato as thinly as possible with a serrated knife. Roughly chop the broccolini.
- Drizzle the olive oil on the crust and spread evenly with your hands or a spatula. Next, layer on the pesto.
- Arrange the zucchini and tomato on the pizza, then the broccolini. Top with red onion slivers and sprinkle with red pepper flakes and freshly ground black pepper.
- Broil the pizza for about 8 minutes, or until zucchini is cooked and broccolini is crispy.
- Top with a fried egg and avocado slices and enjoy!