- 1/2 medium caput of cauliflower (4 cups of minor florets)
- 2 1/2 tbsp flaxmeal or chia seeds
- 1/4 loving cup water
- 1/3 loving cup flour (I’ve used spelt, white, oat, or sorghum. Readers reported success alongside almond. Or usage rattling loosely packed 1/2 loving cup rolled oats or quinoa flakes)
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
I am a daughter who actually loves carbs.
Like, ridiculously loves carbs. I’m pretty certain I could live on on an all-carb diet if I had to. To live perfectly honest, I never idea I would larn on the cauliflower pizza crust bandwagon. Taking my honey dough-y Italian pizza crust as well as replacing it alongside a vegetable?! No give thank y'all you; I wanted no role of this.
For months, I completely ignored the cauliflower-instead-of-carbs tendency sweeping the internet, tuning out whenever a friend would rave close how she’d made cauliflower rice or cauliflower breadsticks as well as how they were ohmygosh as well as thence gooooooooood!
Cauliflower Pizza Crust
Full Recipes>>Cauliflower Pizza Crust