The only reason I’m adding another version of cauliflower pizza crust to the online world is because this one was easier and faster than others I’ve tried in the past. I threw it together for brunch today really quickly, and it was so easy and tasty I’ll do it again. (And NO time consuming step of squeezing the liquid out of it – yay!)
1 & 1/3 cup cauliflower puree (i.e. steam cauliflower florets for about 20-25 minutes and set aside to cool and drain, then puree – I used my stick blender)
1 Tbsp ground flaxseed/linseed
1 Tbsp dried Italian herbs (or use fresh)
1/2 tsp Himalayan salt
Simply mix it all together and spread it out evenly on baking paper on a pizza tray.
Bake at 200C for 20 minutes, then carefully flip it over and bake for a further 5 minutes.
Spread on sauce and toppings and bake for another 8-12 minutes.
(On this pizza I used chutney for the sauce, and threw on some spinach, portobello mushrooms, pumpkin and pepperoni.)