Cheese Free Cauliflower Pizza Crust Recipe With Carrots

DAIRY-FREE CAULIFLOWER PIZZA CRUST (GLUTEN & GRAIN-FREE)

Steps:

• Pulse the cauliflower, in 2 batches, in a food processor or blender 10 times, or until it reaches a rice-like consistency. Makes about 3 cups.
• In a large bowl, whisk the eggs. Stir in the almond flour, seasoning, salt, and cauliflower until well combined.
• Preheat your oven to 400°F and line a rimmed baking pan with parchment paper.
• Transfer the cauliflower mixture to your prepared pan, and with your hands, shape it into a 12-inch circle that's about ½-inch thick.
• Bake the crust for 25 minutes or until the edge start to brown.
• Remove the cauliflower crust from the oven, and top as desired. Bake the pizza for 10 minutes, or until the crust is golden brown.

CHEESE-FREE CAULIFLOWER PIZZA CRUST RECIPE (WITH CARROTS)

Steps:

• Preheat oven to 400 degrees.
• Arrange cauliflower and carrots on a large baking sheet, toss with oil and season lightly with salt; roast vegetables for 25 minutes, or until slightly softened. Remove roasted vegetables from the oven and set aside to cool, but keep the oven turned on at 400 degrees.
• Transfer the roasted vegetables to a food processor and pulse until finely ground, about the consistency of couscous. Transfer the mixture onto a clean kitchen towel and use your hands to squeeze out as much liquid as possible.
• To a large bowl, add the roasted vegetable mixture, egg, garlic clove and millet flour. Mix until the mixture holds together when pinched.
• Line 3 small pizza stones (or a large baking sheet) with parchment paper and liberally brush the top of each piece of parchment paper with extra virgin olive oil (Note: It is important to oil the parchment paper to keep your pizza from sticking!) Divide and spread the roasted carrot-cauliflower mixture out onto the parchment-lined pizza stones or baking sheet and use your hands to shape 3 equal-sized round crusts. Transfer the crusts to the 400 degree oven and bake for about 30 to 35 minutes, or until just barely golden. See notes below for adding toppings.

NO-FAIL CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
• Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
• Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
• Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
• Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
• Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
• Remove crusts from the oven and use as desired.