Cauliflower and ground flax seeds make a delicious gluten-free pizza crust topped with a creamy coconutmilk and garlic sauce.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Pizza Crust:
White Sauce:

Directions

Instructions Checklist
  • Preheat oven to 425 degrees (400 if using a convection oven).

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  • Cut cauliflower into medium-small sized florets, and steam until fork tender.

  • Blend cauliflower in food processor until it looks like rice or quinoa in size, then, in a kitchen towel, squeeze out excess water and place cauliflower into a large bowl.

  • In a separate bowl, mix flax seed and warm water, and allow to sit for 10 minutes.

  • Mix all crust ingredients into large bowl (with cauliflower) and mix with hands until just combined.

  • On a sheet pan lined with parchment paper, spray parchment paper with non-stick spray (or use silicone baking sheet) and press out dough until around 1/2 inch thick, (with slightly thicker edges).

  • Cook crust for around 45 minutes, or until just browned and fairly solid.

  • While crust cooks, blend garlic, culinary coconut milk, 1 tablespoon oregano, and 1/2 teaspoon salt in saucepan over medium heat, and cook until thick (or has reduced by about 1/2).

  • Add sauce to crust, and top rest of mozzarella-style shreds and your favorite sliced vegetables (for example, 1 cup each (85 g) sliced Brussels sprouts, yellow squash, and red peppers).

  • Place topped pizza back in oven for around 12 minutes or until toppings are just starting to crisp.

  • Slice into squares or rectangular slices.

Nutrition Facts

286 calories; protein 10.7g 21% DV; carbohydrates 26.8g 9% DV; fat 15.8g 24% DV; cholesterol 0mg; sodium 802.2mg 32% DV. Full Nutrition
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