No cheese, no flour, no grains. A delicious gluten-free pizza crust dream come true! It holds up like a regular slice of pizza too!
Makes approx. 1 – 10 inch pizza crust
- 1 medium sized head of cauliflower – should yield close to 3 cups once processed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dried basil (crush it even more between your fingers)
- 1/2 teaspoon dried oregano (crust it even more between you fingers)
- 1/2 teaspoon garlic powder
- optional a few shakes of crushed red pepper
- 2 tablespoons almond meal
- 1 tablespoon (or more if desired) nutritional yeast (you could also omit this entirely if you like)
- 1 tablespoon olive oil
- 1 egg
- nonstick cooking oil
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil.
Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with about 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and ring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dumped ringed out cauliflower into a bowl. Now add all your spices, your almond meal, your nutritional yeast (if using), and your olive oil. Mix the mixture to incorporate all the ingredients. Now add your egg and mix away again. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven.
Add your toppings (I recommend already cooked toppings, like shredded meat or sautéed veggies) and slide parchment with topped pizza back in the hot oven and cook for another 5 minutes until the toppings are warm. If using cheese for a topping, you can pop the pizza under the broiler to get the cheese melted fast without burning the crust.