Revamped & better than ever Cauliflower Pizza Crust (Grain/Gluten/Egg/Dairy/Soy Free)

  • 1  cup of cooked cauliflower “rice”. (see directions below)
  • 2 packed cups of blanched almond flour (see substitution notes below)
  • 6 1/2  Tbs starch (Potato Starch, Tapioca or Arrowroot)
  • 3 Tbs Whole Psyllium Husk OR Flax Meal
  • 1 Tsp. Baking Powder
  • 3/4 Tsp. Salt
  • 1 1/2 Tsp. Garlic Powder
  • 1-2 Tsp. Basil (dried or fresh) optional.
  • 1 1/2  Tbs Oil or Melted Butter 
  1. Make your cauliflower “rice”. Use roughly 1/2 of a small fresh cauliflower and break it up and stick it into a food processor and process  until it resembles a very fine rice, or even the size of cos-cous if you are able. Place the cauliflower into a skillet and cook with 1 tsp of oil for roughly 6-7 minutes  and stir until soft.
  2. While the “rice” is cooking preheat oven to 375 degrees.
  3. Pour the cooked cauliflower rice into a bowl and add the remaining pizza crust ingredients. Stir and then kneed until really well mixed. The dough will be thick, hold together well and may be slightly sticky.
  4. Line a baking sheet with a piece of parchment, lightly oil your hands and  then place the dough on the parchment and form a 13 inch round ( 1/4- 1/2 inch thick)  pizza crust. (It does not have to be round, nor does it have to be exactly 13 inches wide. Shape it how you want!) If the dough sticks to your hands at any point, add a little bit more oil to them.
  5. Place the prepared crust into the oven and bake 22-23 minutes or until the edges start to get slightly golden.  Remove from oven, place on toppings of choice and then bake another 15-18 minutes until your cheese (if using) has melted and the edges of the crust have gained a nice color. The longer you bake, the crispier it will be.