So this month has been sweetly sugar-free. Well, sugar-free apart from the 4 York mints I had the other day. They were tiny York mints. You know, the fun-size ones. My program coordinators said we were allowed a treat this week, so I wasn’t cheating. I promise!
So I was feeling pretty awesome… but, as usual, I wanted pizza. So I was forced to experiment and use my imagination when it came to the crust.
The resulting crust was perfectly crispy on the edges and able to be picked up by the slice and eaten by hand without falling apart. My husband also preferred the cauliflower crust to his own conventional one. Success!
This pizza crust is perfect for those who want to cut down on their carb and/or gluten intake. I made this cauliflower crust recipe because I didn’t want it to be full of the usual ingredients that cauliflower crust recipes call for to bind them together- a heap of cheese or a cup of flour. I wanted to keep it low carb, and, well – I like my cheese on top of my pizza.
1 medium head of cauliflower (stem removed)
4 tbsp almond meal
3 tbsp chia seeds
4 tbsp olive oil (or coconut oil, if you’re a purist – I feel like I need olive oil on my pizza!), plus extra for “smearing”
1 tsp garlic powder
1 tsp dried basil leaves
1 tsp dried oregano
- Preheat oven to 180C.
- Steam or boil the head of cauliflower for approx 5 minutes – or until you can run a fork through the florets. You don’t want the florets to be too mushy.
- Process the florets until fine, and then thoroughly drain liquid by squeezing through a nut milk bag, muslin, or cheesecloth.
- Mix all ingredients together – I used a food processor.
- Line a baking tray with baking paper and grease with olive oil.
- Spread the mixture evenly over the tray.
- Smear the top of the base with olive oil.
- Bake for 20mins @ 180C.
- Top with toppings and bake an additional 10 minutes.
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