GF CAULIFLOWER (or zucchini) PIZZA CRUST
Cauliflower pizza crust is a buzzy/trendy thing right now and this recipe is super simple and always comes out great. My previous clients liked it so much that they requested it every week! If you have gout or no access to cauliflower, you can replace it with raw grated zucchini. I highly recommend giving this one a try. It is tasty on it's own, but also can be eaten with a tomato sauce, creamy sauce, pesto, greens, - anything you'd like! It is vegan (duh), gluten-free, and only uses a little bit of nuts.
Cauliflower or Zucchini Pizza Crust
yields: 6, 4-in. diameter, round pizza crusts, or one big pizza.
>> 1000 g raw cauliflower or 1 medium sized head OR 300 grams grated zucchini
>> 110 g or 3/4 cup gluten-free flour, I recommend King Arthur's brand or Bob's Red Mill OR brown rice flour
>> 65 g or 1/2 cup Almond Flour, I recommend Bob's Red Mill or make it yourself by blending raw almonds
>> 30 ml or 1 tablespoons of Olive Oil
>> 5 ml or 1 teaspoon baking powder
>> 5 ml or 1 teaspoon sea salt
>> 1/4 cup nutritional yeast flakes, preferable fortified with b12. Powder is fine too.
>> OPTIONAL: 50 g or 1/4 cup of fine polenta - this is if you want your crust to have a bit of crunch.
- Preheat oven to 180 degree C or 350 degrees fahrenheit and boil a large pot of water with a bit of salt.
- 'Rice' your cauliflower by putting it raw in a food processor and pulsing until it is fine like rice.
- Blanch the cauliflower rice by putting it in the boiling water and straining into a colander that is lined with cheese clothe or a clean kitchen towel. There is no need to blanch the zucchini if using that instead, just use zucchini raw.
- Allow the cauliflower to cool a little and drain, then gather up the edges of the cheesecloth or towel and begin to press out the liquid. You can also use a metal spoon to press it out while wrapped in the towel. You want to get as much water out as possible, maybe do a few rounds of squeezing and pressing for best results.
- In a large mixing bowl, combine all of the remaining ingredients, setting aside half of the nutritional yeast. You want the mixture to because a wet dough-like consistency that holds together when you squeeze it. If it is not sticking together, add more flour.
- Line a baking sheet with baking paper or a teflon sheet.
- Using a 4-in diameter round mold, press the dough into it about a 1/2 inch thick. OR free form little circles. OR make one big pizza. Up to you! I like to leave a little well for the toppings and sauce and build up the edges to create more of a pizza 'crust'.
- Sprinkle your formed pizza with nutritional yeast - generously. This will give it a rich, cheesy taste and more golden color. You could also sprinkle a little more salt on if you'd like.
- Bake for 15-20 minutes in your preheated oven, or until golden brown, a little firm, and crispy on the outside. Take out, add your sauce and toppings, and bake for another 10 minutes if you'd like, or just top it and eat it!
- Enjoy! & Let me know if you try it and what you think :)))