This is one of my favorite dinners. Having eliminated gluten from my diet several years ago, creating alternative recipes that were satisfying and healthy was my goal. And it was a few years ago that I started to see photos of pizza made with a cauliflower crust. I tried it, and it was amazing. I have also made pizza crust made out of butternut squash and chickpea flower, and that is amazing too. This is an easy recipe, full of lots of vitamins, go gluten, and you can add whatever toppings you like. As my husband eats dairy, I usually make half the pizza without any cheese or half with, or he just adds it on to his own slices if we are sharing! If you have a ton of cauliflower at home (or even if you don't) this is a great alternative to a simple roasted cauliflower or a cauliflower soup.
1 medium sized cauliflower
3 tbsp almond flour (or chickpea flour)
1/2 tsp crushed basil or oregano
Pinch of sea salt
For the toppings: your choice!
1/2 eggplant, thinly sliced
1 cup sliced mushrooms
1 leek, sliced
Preheat the oven to 450F. Remove the stem from the cauliflower, cut it up, and add it to a blender. Pulse for about 30 seconds, until it resembles almond meal. Boil a pot of water, add the cauliflower and cook for about 5 minutes. Place the cauliflower in a towel or cheese cloth and squeeze all of the water out. You can also use a strainer and a spoon. Place the ball of cauliflower in a bowl and mix with egg, flour, herbs and sea salt. Form it into a doughy ball and then shape into a round crust and bake for 8-10 minutes. Remove from the oven, add the toppings and bake for about 6-8 minutes, until it is slightly golden.