Cauliflower Crust Pizza
This was the first time I made Cauliflower Crust Pizza but it worked out perfectly and tasted delicious.
Preheat oven to 170 degrees. Chop all the cauliflower florets into small pieces, place into your OmniBlend and blend until pureed. You need to use the tamper constantly, soon you will have a thick smooth mix that looks like mash potatoes. Lightly steam the cauliflower mash for 3-5 minutes. Place the lightly steamed cauliflower into a nut milk bag and squeeze the excess water from the cauliflower. While still in nut milk bag place a heavy weight on top for 5 minutes to remove any excess moisture. Discard the cauliflower liquid. The end result will resemble a firm puree. Combine the remaining ingredients into a large bowl and mix thoroughly. Spread the “dough” into 1 large pizza shape on a baking paper lined tray. Avoid spreading the “dough” too thin, about ½ inch thick. Bake for about 20-25 minutes, until the top is golden brown and firm to touch.
Take out of the oven.
Top with your favorite toppings.
Bake for another 10-15 minutes at 200 degrees or until everything on the top has warmed and melted. Leave to cool for about 10 minutes so that the base can firm up, and won’t fall apart when you cut it. That’s it! Enjoy your Cauliflower Crust Pizza with different topping each time.
1 small head cauliflower
2 whole eggs
1 tablespoon of coconut flour
1 tablespoon ground chia seed
1 garlic clove, minced
1 teaspoon sea salt
½ teaspoon dried basil
½ teaspoon dried oregano
fresh ground black pepper
3/4 cup OmniBlend cashew cheese (see page 56)
1/2 cup creamy tomato and basil sauce or pesto
Dash of olive oil
Generous pinch of oregano and black pepper
Add toppings of your choice
To find this and many other recipes created specifically for the OmniBlend heavy duty power blender CLICK HERE