Vegan Cauliflower Pizza Crust


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 the oven to 400F 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” into 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.

Note: It doesn’t really matter which order you cook and “rice” the cauliflower. Some people prefer to cook the florets first, then process it into a cauliflower “mash” to wring out in a dish towel. That’s how I did it in the cooking video below. Remember, you can skip the cauliflower cooking process completely if you use frozen thawed cauliflower. (You’ll sill need to process and wring it out, though.) See my Easiest Cauliflower Pizza Ever post for more details on that time-saving method.