Oye! This pizza was off the chain! Cauliflower pizza crust, can you believe it? There was a time when I wouldn’t come near a cauliflower floret, and look at me know, I even sub it for rice some times. I have a recipe for a Raw Tabouleh where instead of cooked grain I used what’s called “Cauliflower Rice”. There’s not trick to it, it’s simply ground cauliflower! That’s the same technique I’m using for this Cauliflower Pizza Crust. Once I ground the cauliflower I use it as flour.
You won’t believe the amount of nutrients cauliflower has. We might’ve overlooked it and always chose broccoli instead of the white floret vegetable. But they are part of the same cruciferous family; where kale, collards, brussel sprouts and even wasabi are also part of.
One of the main characteristics why this vegetable should be dubbed a superfood is its ability to destroy cancerous stem cells. If you pair up cauliflower with turmeric, its chemical compounds sulfur and curcumin, respectively, together they may help you prevent prostate cancer. This same element found in cauliflower can improve blood pressure and kidney function. Cauliflower is also high in fiber, antioxidants, and it’s an anti-inflammatory food that can help your body correct all those mistakenly inflammatory responses to pollutants and chemicals in our system. This cruciferous floret is also rich in vitamins, like C, and B vitamin which contains Choline. Choline is essential for the development of our brain. So, mommas, especially if you are pregnant, eat it up!
I made this recipe twice and wrote down a list of detailed information to give you the best directions so you can recreate this recipe at home. First time around I blended all ingredients in my Vitamix. If you are going to use a blender or a food processor use 1/4 C of water only. What happens is the blades of either machine squeezes the water out of the cauliflower, reason why we need to lower the ratio of liquid used. If you are mixing the batter by hand, you will need 1/2 C of water divided.
Cauliflower Pizza Crust
– 1/3 C of Flax Seed
– 1/2 C of Water Divided* (see note above photo)
– 1 C of Ground Cauliflower (Chop the cauliflower in 1″ florets, then grind it in your blender or food processor)
– 1 C of Brown Rice
– 1/4 C of Coconut Oil
– 1 Tbsp of Nutritional Yeast
– 1 Tsp of Sea Salt
– 1/2 Tsp of Turmeric
– 1/2 Tsp of Curry Powder
– Preheat oven to 375′ F
– If mixing batter by hand, first mix the flax seed with 1/4 C of water. Mix it well with a spoon till gooey.
– Add the ground cauliflower, then the rest of ingredients except for the remaining 1/4 C of water.
– Mix well with wooden spoon to incorporate all ingredients.
– Add remaining 1/4 C of water.
– Batter will look thick and sticky. That’s perfect! If you don’t get this result, add 1 Tbsp of water at a time. If it is too runny, at 1 Tbsp of Flax at a time.
– Line a pizza tray or oven tray with parchment paper and using a spatula spread the dough mix to form desired shape. Make sure the spread is about 1/4″ thick, if not oven time will vary.
– Bake for 35 min.
– Remove from oven and add toppings. Bake again for 10 min at 400′ F