Cauliflower Pizza Crust (Vegan and Gluten Free)

Cauliflower  Pizza Crust (Vegan and Gluten Free)

 Serves: 4

Ingredients

3 cups cauliflower

3 tablespoons ground flax seeds + 9 tablespoons water

1 cup rice flour

1 or 2 cups chickpea flour *

1 teaspoon salt

Sliced cherry tomatoes ( 15-20)

sliced black olives – 1 cup

 1 tsp Oregano

1 Cup Pesto sauce

½ Cheese optional

Instructions

Preheat oven to 400 Degrees

Cut off the florets of the cauliflower, you don't need much stem. Place the florets in a blender or food processor and pulse until you get cauliflower crumbs.

Place the cauliflower crumbs in a skillet (with no oil) and cook them over medium heat for about 5 minutes. Stir constantly.

When the cauliflower is cold, place it in a napkin, cheesecloth or strainer to remove as much water as you can.

Place the flax seeds meal and the water in a blender and blend until smooth. Let stand for at least 5 minutes.

In a big bowl, add the cauliflower crumbs, flax eggs (flax seeds + water), rice flour and 1 cup of chickpea flour. You can also add salt, spices or herbs. Mix all the ingredients with your hands. If the dough is sticky, add more chickpea flour (I used 2 cups). If the dough is too dry, add some water. You can also knead the dough on a floured board.

Place the pizza crusts onto a baking sheet with baking paper. Bake for about 25 minutes or until golden brown.

Spread the Pesto Sauce, add the tomatoes, olives and oregano and bake for 10 minutes.