One of our favourite dinners to make on a weekend (especially after a big hike, because we always end up eating the whole thing) is a cauliflower crust pizza! I am still mastering the recipe, and always end up putting WAY too many veggies on it, which makes it soggy (more of a fork and knife pizza), but it’s still delicious. This recipe is adapted from another, which I have lost the original.
4 cups Cauliflower
5 tablespoons nutritional yeast
salt, pepper, oregano
1/5 cups of almond flour
All the veggies you’d like for toppings
1 tspn baking powder
Some meat for topping ( I like shrimp or chicken) (pre cooked).
A pizza sauce (I usually use pesto or hummus, which both can also be homemade)
Preheat over to 450 degrees
Pulse 1 floret of cauliflower at a time in the blender so it looks like small pieces of rice. Pour it out into a bowl and blend another floret until 4 cups have been processed.
Add the 6 eggs to the cauliflower and stir.
In another bowl combine the yeast, spices, almond flower and baking powder.
Then pour that into the cauliflower egg mixture and stir all together.
Take out a piece of parchment paper and grease it with butter (please no margarine).
Pour the entire contents on the paper and spread it evenly.
Bake for 15 minutes.
Take out of the oven and apply the sauce, veggies, and pre cooked meat.
Bake for another 15 minutes.
Take out, and try not to eat the whole thing!