After searching the web for a gluten-free, dairy-free, corn-free pizza crust I decided to experiment.
I have only made this recipe twice, but feel I have almost perfected it. The cooking times may vary depending on the dish you use and the type of oven you have; however, this is the final product (for now).
Cauliflower Pizza Crust
3/4 cup Almond Flour (if you are allergic to nuts you could try Coconut Flour – let me know if you do!)
1/2 TSP Garlic Powder
1/2 TSP Onion Powder
1 Head of Cauliflower (grated)
A pinch of salt and pepper
Pre-heat the oven to 450F or 230C on convection.
Beat the eggs and add the other ingredients. Only grate the heads of the cauliflower, not the stems.
For added flavour, and dependent on your toppings, add a pinch of paprika and/or cayenne pepper for a kick 🙂
Use either a pizza tray or an oven pan. This recipe is quiet large and makes 2 large pizzas on the round trays or one large rectangular one (9 x 13 inch or 33 x 23 x 5 cm).
Scoop the mixture (it’s supposed to be liquid-y) onto the tray and spread to about 1/4inch (0.6cm) thickness on parchment paper.
Place the pizzas in the oven for about 25-30min (I check it at 25, but usually leave it in until 30). It will go brown and a bit crispy. I found that the pizza pans (with holes) made the crust crispier.
Take it out and add what ever toppings you want.
Put it back in the oven for about 15-20min depending.
Remove and enjoy!
For the recipe in the picture stay tuned!