Cauliflower Pizza Crust

Inspired by Your Lighter Side. Makes Four 8-inch pizzas

4 cups chopped raw cauliflower
3/4 cup garbanzo bean flour
3 cups shredded mozzarella cheese
2 large eggs
1 tablespoon dried Italian Seasoning
1 teaspoon coarse Celtic sea salt

For the toppings:
3/4 cup marinara sauce
2 cups shredded Mozzarella cheese
Additional toppings like sausage, peppers, etc. (optional)

Preheat oven to 450ºF and adjust rack to middle position. Line two large baking sheets with parchment paper.

Place all crust ingredients in a food processor or blender and process until pureed. Spoon mixture onto baking sheet lined with parchment paper, dividing into 4 servings. Using an off-set spatula, spread each serving of cauliflower mixture into a 8″ round (about 1/4″ thick). Bake for 15 minutes. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Top with mozzarella and any additional toppings. Bake for an additional 5 minutes until cheese is bubbly and just turning golden brown.

GAPs-allowed Cauliflower Pizza Crust

Fontina cheese is a mild, creamy cheese that can easily be found at most grocery stores.
Makes four 8″ pizzas

For the crust:
4 cups chopped raw cauliflower
1 cup almond flour
3 cups shredded Fontina cheese
2 large eggs
1 tablespoon dried Italian Seasoning
1 teaspoon coarse Celtic sea salt

For the toppings:
3/4 cup marinara sauce
2 cups shredded Fontina cheese
Additional toppings such as sausage, peppers, etc. (optional)

Directions:
Preheat oven to 450ºF and adjust rack to middle position. Line two large baking sheets with parchment paper.

Place all crust ingredients in a food processor or blender and process until pureed. Spoon mixture onto baking sheet lined with parchment paper, dividing into 4 servings. Using an off-set spatula, spread each serving of cauliflower mixture into a 10″ round (about 1/4″ thick). Bake for 15 minutes. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Top with Fontina and any additional toppings. Bake for an additional 5 minutes until cheese is bubbly and just turning golden brown.

Nut-Free Low-Carb Cauliflower Crust Pizza

Makes four 8″ pizzas
For the crust:
4 cups chopped raw cauliflower
1 cup dehydrated or roasted sunflower seeds, finely ground to a “flour”
3 cups shredded mozzarella cheese
2 large eggs
1 tablespoon dried Italian Seasoning
1 teaspoon coarse Celtic sea salt

For the toppings:
3/4 cup marinara sauce
2 cups shredded mozzarella cheese
Additional toppings such as sausage, peppers, etc. (optional)

Preheat oven to 450ºF and adjust rack to middle position. Line two large baking sheets with parchment paper.

Place all crust ingredients in a food processor or blender and process until pureed. Spoon mixture onto a baking sheet lined with parchment paper, dividing into 4 servings. Using an off-set spatula, spread each serving of cauliflower mixture into a 10″ round (about 1/4″ thick). Bake for 15 minutes. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Top with mozzarella and any additional toppings. Bake for an additional 5 minutes until cheese is bubbly and just turning golden brown.