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Perfect Pizza

Pizza

Preparation Time

20 Minutes

Cooking Time

45 Minutes

Servings

4-6

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Ingredients

  • 650g cauliflower rice/florets (fresh or frozen)
  • 3 tablespoons ground chia or flax seeds
  • 1/2 cup almond flour or meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

 

Topping options: tomato paste, onion, olives, chicken, vegan cheese, mushrooms

Method

FROZEN METHOD (fastest): make sure you’ve thawed it in the fridge the night before. Frozen cauliflower florets can also be thawed ahead of time and used instead, you’ll just need to “rice” it by processing it briefly in a food processor, before proceeding to the next step.

 

FRESH METHOD: If you’re using fresh cauliflower, you’ll need to steam it first. Fill a large pot with an inch of water, then place a steamer basket over that. Fill the basket with the fresh cauliflower florets and bring the water to a boil. Once boiling, cover the pot and lower the heat to a simmer. Cook until the cauliflower is very tender, about 10 to 15 minutes. Drain and transfer the cauliflower to a food processor. Process it briefly to make cauliflower “rice.” Continue as directed, though you might want to let the cooked cauliflower cool so you don’t burn your hands when wringing it out.

 

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Transfer the thawed or cooked cauliflower rice to the centre of a thin dish towel, or place it in a nut milk Use your hands to squeeze the rice, removing all of the excess moisture from the cauliflower. There should be quite a lot of liquid that comes out, close to 1/2 cup.
  3. Place the drained cauliflower in a large bowl, then add in ground flax or chia seeds, almond flour, salt, garlic and dried Stir well to mix, using your hands if needed to make it stick together. You can add a tablespoon of water if needed, but I typically don’t add any extra liquid when I use my hands to mix this dough.
  4. Press the mixture into the parchment-lined baking sheet, using your hands to shape the crust into your desired The thinner and flatter you can press the crust, the better, but try to keep it as even as possible for a sturdy result. I typically get a crust that is12 to 14 inches in diameter from this recipe.
  5. Bake the crust at 400°F for 45 minutes, checking on it after 30 minutes to make sure it’s not starting to burn. You want the crust to be dry to the touch and nicely (Tip: You can roast vegetable toppings for your pizza at the same time! I put sliced tomatoes, red onion, and mushrooms on a separate pan, and take them out of the oven around the 25 minute mark so they don’t burn.)
  6. For best texture, I recommend flipping the entire pizza crust over on the pan (I use the parchment paper to lift it), then return it to the oven for another 10 to 15 minutes to dry out even more. However, this is optional. I do recommend flipping over the crust either way, so that the “dry side” is on the bottom, making it easier to pick up with your hands later.
  7. Once the crust is firm and dry, add your favourite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. Serve

 

Leftovers can be stored in the fridge for up to a week or in the freezer for up to three months.

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