Ingredients:

1 pound cauliflower florets (fresh or frozen)
3 tablespoons ground chia or flax seeds, divided
3 to 6 tablespoons water, as needed
1/2 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

  • Preheat oven to 400 F/200 C and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” to a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
  • In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 3 tablespoons of water, to create an extra-thick vegan “egg”. Set aside and allow the mixture to thicken.
  • Remove the cooled cauliflower rice from the freezer and transfer it to the centre of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.
  • Place the drained cauliflower in a large bowl, then add the vegan egg mixture, the almond meal, the additional tablespoon of ground flax or chia seeds, salt, garlic and dried oregano. Add up to 3 more tablespoons of water, only if needed to make the dough stir-able. Stir well to mix, then press the mixture into the parchment-lined baking sheet. (I used a quarter baking sheet, so the crust filled the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into your desired size, keeping the crust about ¼ inch thick). For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.
  • Bake at 400F/200C for 30 minutes, until the top is lightly golden and dry to the touch.
  • You could use this pizza crust as is, but it won’t be firm enough to lift you’re your hands. For best texture, I recommend using and additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.
  • Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. I added marinara sauce, sautéed onions, fresh spinach and a sprinkling of cashew parmesan, for a properly combined pizza.

Recipe Notes:

You can skip the coking and cooling process when using frozen cauliflower. Simply allow the frozen cauliflower to thaw in your fridge overnight, which creates a “cooked” texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using a dish towel.