Grate up a head of organic cauliflower – you can do this in a food processor or by using a grater, or by using your vitamix, or just a big knife and dice dice dice – until it is in tiny rice-sized pieces. A key trick here is to get the cauliflower as dry as possible. So after it was grated up, I put it in a bowl, and put it on the stove top to mix with a spoon over heat for just a few minutes to get some of the moisture out. You could also pat it dry, ring it with a towel, use a hairdryer (just kidding about the hair dryer).
To the bowl of diced cauliflower I added 1/2 cup of gluten free organic old fashioned oats. This was just to help absorb some of the moisture from the cauliflower.
What the heck is a flax-egg? It’s one tablespoon of ground flax for 3 tablespoons of hot water. So what I did was take 3 tablespoons of ground flax meal and put that into a mug. Then I boiled water in my tea kettle and poured roughly 9 tablespoons of hot water into the mug as well. Stir stir stir and after a minute or so, the flax-water combination will form this kind of sticky, gelatinous mixture. This is called a flax-egg because it’s a binder.
Add that flax-egg mixture to the crust mixture and mix together with a spoon.
Add the seasonings. I added sea salt, pepper, nutritional yeast, oregano, basil, dried tomato seasoning and garlic powder.
I preheated the oven to 425 and placed my pizza stone into the oven to preheat for 15 minutes. Then I spread the crust mixture out on the pizza stone and baked the crust all by itself for 25 minutes. Next time I will probably bake the crust for 35 minutes. It was crispy on the edges, but it was soft/mushy in the middle, so the baking time needs to be watched and tested.
I also forgot to dust the pizza stone with some sort of flour – oat flour, etc, so the crust stuck a little bit. Next time I won’t forget to dust the pizza stone!
I added: marinara sauce, tomatoes, mushrooms, spinach, sea salt, ground pepper, nutritional yeast. I also made a side of guacamole because guacamole rocks in every single way. You can do anything you like! Get creative! This is your pizza! But remember that the cauliflower crust has to hold the weight of your toppings, so don’t get too carried away, or you’ll just have a big pile of baked veggies (which isn’t bad either) 🙂
Bake for another 5-10 minutes after you add the toppings.