Cauliflower Pizza Crust (Gluten-free)
1 cup Cauliflower, pulse in food processor
2 cups Almond flour
6 ½ tablespoons Arrowroot, or potato starch
3 tablespoons Flax meal, or psyllium husk
1 teaspoon Baking powder
¾ teaspoon Himalayan Salt
1 ½ teaspoons Garlic powder
1 teaspoon Basil, dried
1 ½ tablespoons Oil
Pulse the cauliflower in food processor until it resembles grains of rice. Then steam your rice cauliflower for 3 minutes. Allow the rice to cool, then drain in a fine mesh strainer (or a nut milk bag).
While the cauli-rice is cooling, preheat oven to 375 degrees. Line a baking sheet with parchment.
Mix cauli-rice with remaining ingredients. The dough will be thick and sticky.
Oil your hands so that you can spread the dough 1/4 to 1/2 inch thick onto your parchment-lined baking sheet, then bake the crust about 22 minutes or until it starts to turn a toasted golden color.
Remove pre-baked Cauli-crust and arrange toppings of your choice.
Bake another 10-15 minutes.
Pairs Well With
Bread, shmead. This crust is delicious.