Cauliflower Crust Pizza
This cauliflower crust pizza bakes like traditional crust, caramelized & crispy yet you get an extra dose of vegetable healing properties.
For the Crust
1/2 cup ground chia seeds
4 cups cauliflower florets
1/2 cup quinoa, brown rice or millet flower
1 teaspoon garlic powder
1 teaspoon nutritional yeast
1 teaspoon Himalayan salt
FOR THE TOPPINGS
1 tablespoon coconut oil (or oil of your choice)
2 cups sliced mushrooms of your choice
1 cup sliced onion
1/2 cup tomato sauce
1/2 cup fresh basil
Crushed red pepper flakes
Preheat oven to 450 F.
Make the crust. Blend chia seeds on high in your vitamix or food processor. Once it turns into a flour set into a bowl & add 1 1/2 cups of water. Place in the refrigerator while you prepare the cauliflower.
Place the Cauliflower in a food processor and pulse until it creates a rice like consistency. Bundle the cauliflower rice in a cheese cloth or dish towel, squeeze out as much liquid as possible. Transfer the cauliflower into the bowl with the chia mixture, add flour, garlic powder, yeast and salt. Mix the dough thoroughly.
Spread the dough about 1/2 inch thick on a baking sheet. The thinner you make it the more crispy it will be. Bake for 20 minutes or until the crust is golden brown. Allow the crust to cool before adding the toppings.
Prepare toppings - in a large pan heat the oil and add the mushrooms and onions, cook until tender.
Assemble the pizza: top the pizza with red sauce, basil, & veggies. Bake for 5 more minutes or so. Allow pizza to cool then slice & serve.