Cool Cauliflower Pizza
Another gem of a recipe from Rakesh Shah, MD. This pizza is amazing. And I would choose pizza as my least meal, so it had to be good…and it’s great.
Makes 4-6 servings
- 1 cup cauliflower rice
- 1 cup almond flour
- 3 tablespoons chia flour (finely ground chia seeds)
- 1/4 teaspoon sea salt
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 4 teaspoons extra virgin olive oil
- Spring or filtered water
- Prepared tomato gravy and fresh basil and baby arugula for topping
Step By Step Instructions:
Make the cauliflower rice. Wash and thoroughly dry 1 head cauliflower, then remove all greens and core.
Cut the cauliflower into large chunks and use the medium-sized holes of a box grater to grate into “rice.” If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.” Arrange on a baking sheet and bake for 10-12 minutes at 350oF, uncovered. Cool until you can handle it and using a towel, squeeze water from the cauliflower before proceeding.
Mix cauliflower rice with almond flour, chia flour, salt and spices. Stir in oil and slowly add water until mixture holds together.
Press cauliflower mixture on a pizza tin or sheet tray, lined with parchment. Be sure the crust is even in thickness to ensure even baking. Bake at 325oF for 40 minutes.
Remove from oven and spread with warm tomato gravy and return to the oven for 10 minutes more. Top with basil and baby arugula. Drizzle with olive oil and serve.
Cook’s Tip: You will have more cauliflower rice than you need for this recipe. Use it in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.