1 medium sized head of cauliflower – 3-4 cups of cauliflower rice
1/2 tsp. sea salt
1/2 tsp.basil dried or 2 tsp. fresh finely chopped
1/2 tsp. dried oregano or 2 tsp. fresh finely chopped
1/2 tsp. dried thyme or 2 tsp. fresh finely chopped
1/2 tsp. garlic powder or 1 glove fresh finely chopped
2 tbsp. almond flour
1 tablespoon (or more if desired) nutritional yeast (you could also omit this entirely if you like)
1 tablespoon olive oil
1 pasture raised egg
Preheat oven at 400 F.
Place parchment paper on a baking sheet and grease with healthy fat such as coconut oil or butter (this will ensure the crust is crispy through the cooking process).
Shred the cauliflower using a grater or pulse it in a food processor. The consistency and size should be like rice.You need 3-4 full cups of cauliflower “rice”.
Transfer the cauliflower rice to a microwave-safe bowl and microwave, covered with a cloth, for 4 minutes. Let your cauliflower cool completely.
Using cheese cloth or clean kitchen towel, squeeze all excess moisture left in the cauliflower rice. This step is crucial to ensure you have a dry pizza crust!
In a medium size bowl mix your cauliflower with the egg, olive oil, almond flour and spices and salt. Mix well.
Place 1 heaping ball of your mixture on your parchment paper- depending on if you want 1 double size pizza or 2 individual pizzas.
Press out by hand and mold your pizza around 1/4“ thick to the form of your liking while keeping the thickness to 1/4” max.
Bake approximately 20 minutes. The crust should be firm, and golden brown when finished. I find the discrepancy on baking time really depends on your oven and how wet your cauliflower is when you mix it.
Remove from oven. Add your sauce and toppings.
Return to the oven for 5 minutes at broil or longer based on topping(s) used.