Tuesday, January 31, 2017

Whole30 Cauliflower Crust


I had a surplus of cauliflower and needed something different to do with it other than cauliflower mash & adding it in veggie stir fry, so I decided to try out my own version of cauliflower pizza crust (but Whole30 compliant!) 

Here's the ingredients I used:

One medium size head of Cauliflower
Salt and pepper to taste
Italian seasoning (I use Mrs. Dash)
One egg
1/2 cup nutritional yeast
1-2 tablespoons of almond meal
Red pepper flakes (optional)

*So what is nutritional yeast, you ask? (Sounds weird and gross, right?) I was first introduced to it this summer when I wanted to make fresh pesto with the basil from my garden, but didn't want to use cheese. I consulted Google for a Whole30 compliant pesto and found this ingredient to use instead of cheese. Pretty much, nutritional yeast is a non-active yeast that has a cheesy, nutty flavor to it. Here is the wiki definition!

So here's what you do step-by-step for your Cauliflower crust:

Cut the florettes off your Cauliflower (don't leave too much stem). Then, place in your blender or food processor and blend until it is finely chopped. Place in a microwave safe bowl, cover, and heat for 4-5 minutes.

Place your cooked cauliflower and either cheese cloth or paper towels and squeeze out the excess water. (You may need to let it cool a little bit before handling it, so you don't burn your hand like I did!)

Mix all of your ingredients together then spread on a pizza stone or cookie sheet until you reach the desired shape of your crust. I didn't use a nonstick spray, but you could use some or parchment paper depending on what you're cooking your crust on. Note: don't make your crust too thick or else it will take forever to cook (I may have made ours too thick!)

Bake at 450° for 10 to 15 minutes until crust has reached your desired crunchiness. Then, add whatever toppings you want & place back in the oven for 5-8 minutes!

On mine, I placed cooked shaved brussels sprouts, whole 30 compliant pizza sauce, sun-dried tomatoes, and chicken from a rotisserie chicken I bought at the store that evening. I made sure to add some red pepper flakes and more salt and pepper as I layered my toppings.

Let me know if you try this out (and if you use the Nutritional Yeast in any of your recipes!)

You can find it here:

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