Name: Crispy Cauliflower Crust Pizza [Gluten-Free, Vegan, and Dairy-Free]
Ingredients: 3 cups ground cauliflower; 1 cup and 2 T. almond flour; 4.5 flax eggs [or real eggs, if you prefer]; 4 T. nutritional yeast [optional, but recommended because it adds a cheesy flavor]; 1 t. sea salt; 1 t. dried rosemary; 1 t. garlic powder; freshly ground pepper to taste; 1 - 6 oz. can of tomato paste; 1 medium roma tomato; 1 T. oregano; 1 t. sea salt; 1 t. basil; 1 clove of garlic; Add ingredients to food processor or blender and blend until smooth.; 2 cups of spinach; 1/4 almonds; 1 garlic clove; 2 T. olive oil; 1 T. lemon juice; dash of sea salt; dash of freshly ground black pepper; Add ingredients to food processor or blender and blend until smooth.

Ingredients

Scale

CRUST

3 cups ground cauliflower
1 cup and 2 T. almond flour
4.5 flax eggs [or real eggs, if you prefer]
4 T. nutritional yeast [optional, but recommended because it adds a cheesy flavor]
1 t. sea salt
1 t. dried rosemary
1 t. garlic powder
freshly ground pepper to taste

TOMATO SAUCE

1 - 6 oz. can of tomato paste
1 medium roma tomato
1 T. oregano
1 t. sea salt
1 t. basil
1 clove of garlic
Add ingredients to food processor or blender and blend until smooth.

PESTO SAUCE

2 cups of spinach
1/4 almonds
1 garlic clove
2 T. olive oil
1 T. lemon juice
dash of sea salt
dash of freshly ground black pepper
Add ingredients to food processor or blender and blend until smooth.

Instructions

Preheat the oven to 450° and line a large baking sheet (or 2 baking sheets) with parchment paper. No parchment paper? Foil will work.
Mix the flax eggs and let them set up in the fridge until you need them later.
Food process or blend the cauliflower until you have 3 cups. You want the cauliflower to look like rice, not mashed potatoes, so don't over process!
In a large bowl, combine cauliflower and all of the ingredients for the crust. Mix together until a batter forms. It will be sticky and mushy, but should resemble dough.
Portion the dough onto the baking sheets, using about 3/4 cup to 1 cup of dough per pizza. Use your hands to shape them into little pies, build up the crusts a bit.
Place them in the oven on the bottom rack - without toppings - and bake for 15-20 minutes.
When the time is up, remove them and add sauce and toppings.
Switch the pizzas onto the top rack when you return the pan to the oven. Bake for 10-15 more minutes. The crusts should be golden brown and irresistible-looking.
We kept the toppings simple, but the possibilities are endless. On the pesto pizzas, we used cherry tomatoes garlic cloves, and arugula. On the pizza sauce pizzas, we used red pepper, onion, asparagus, and spinach. Get creative with the toppings because really, why not?