There’s a huge cauliflower crust craze happening right now and I am a big fan! No doubt, I’m there with pom poms in hand, cheering on this clean eats game changer.
No longer does eating clean mean a fond farewell to pizza. I’ve experimented, and experimented…and experimented with perfecting the crust. I quickly found it was no easy feat to create a crust in which you could actually pick up the pizza, the way you would with a normal slice.
Several cauliflower crust iterations involved a necessary fork and knife, and what turned out to be more of a pizza salad than a pizza slice? But hey, there’s a positive in everything. Despite the soggy slice saga, I was able to test a variety of different pizza and flatbread toppings and along the way finally perfected my cauliflower crust!
Here, I’m featuring my arugula and prosciutto flatbread because this was the momentous occasion on which I first picked up a slice of cauliflower crust pizza without utensils! This crust recipe, however, can be topped with literally ANYTHING from traditional pizza toppings to crazy flatbread concoctions!
Cauliflower Crust Pizza/Flatbread
For the Cauliflower Crust:
½ head cauliflower (you can also use Trader Joe’s Cauliflower rice and eliminate the food processing step)
1/3 cup flax seeds
½ cup almond flour
1/3 cup grated mozzarella and/or parmesan (totally optional if you want paleo/dairy free)
1 tbsn garlic powder
2 tspns salt
1 tspn pepper
pinch of red pepper flakes (optional)
For the Vegan Tomato Basil Pesto:
1 cup fresh basil leaves
½ cup pine nuts (walnuts, almonds, etc. will also work)
½ cup cherry tomatoes
Olive Oil until desired consistency- depends how thick you like your spread/pizza topping
Truffle Arugula and Prosciutto Topping:
1 cup arugula
1 tbsn truffle oil
1 tspn truffle salt
4 slices prosciutto
1. Preheat the oven to 375 degrees
2. Line a baking sheet with parchment paper
3. If using whole cauliflower, chop half a head into small florets and place in the food processor.
4. Process the cauliflower until it’s the consistency of small grains of rice (hence the term cauliflower rice)
5. Place the cauliflower in a mixing bowl and add the remaining ingredients
6. Mix all the ingredients together until you have a wet/moldable dough. *If the consistency is off add a bit more almond flour (if too wet) or egg (if too dry)
7. Press the cauliflower crust “dough” onto the parchment lined baking sheet. Crust should be about ½ inch thick
8. Bake until golden brown around the edges
9. While the crust is baking place the pesto ingredients in the food processor. Process until you reach the desired spread consistency
10. Place arugula in a mixing/salad bowl. Toss with truffle oil
11. Apply toppings. **If making a traditional pizza, take the pizza out of the oven, put sauce and cheese on top and bake for another 10 minutes until cheese is melted. If making a flatbread take the pizza out of the oven and apply toppings- no need to return to the oven!
12. Top the crust with truffle arugula, sliced prosciutto and sprinkle of truffle salt