1.5lbs riced cauliflower (buy already riced at Trader Joe’s/Costco/Kroger)
3 tbsp ground flax/chia
6 tbsp water
¾ cup almond flour
1 tsp sea salt
1 tbsp dried oregano
Drizzle of EVOO (extra virgin olive oil)
Your favorite pizza toppings(tomato sauce, shredded mozza, pepperoni, veg, etc. Keep it keto with low carb toppings such as peppers, meat, mushrooms, and greens).
A bit of love
If you did not find pre-riced cauliflower, buy 2 heads and pulse in your blender or food processor to get riced cauliflower.
Preheat oven to 400 degrees.
Place riced cauliflower in pot, cover it in water, bring to a boil and cook for 5mins.
In a small bowl stir together the flax/chia and water and let stand for 5mins(this makes a vegan egg mixture – can sub for 1 beaten egg).
Once cooked, strain rice and let cool. Once cool place in the center of a tea towel and squeeze out the water.
In a large bowl mix all ingredients into dough.
Spread the dough out over a large baking sheet lined with parchment paper and a drizzle of EVOO (make sure there are no holes and the ideal thickness is ¼”).
Bake for 30mins until golden on top and dry to touch. Cover with another piece of parchment paper and flip to bake on the other side for another 10-15mins(the longer you bake the more likely you will be able to eat this pizza with your hands!).
Once golden and dry, dress with a drizzle of EVOO and all of your desired pizza toppings.
Bake for another 10mins or until cheese is bubbling.
-idea taken from Detoxinista, original recipe can be found here: http://detoxinista.com/2014/02/vegan-cauliflower-pizza-crust/