I have been wanting to make cauliflower crust for a while and after researching I didn’t connect to any recipe. I really wanted to add one type of flour to the cauliflower, so I decided on buckwheat flour.
The combination worked really well and we love it.
Ready? So here we go.
- 1 head cauliflower, boiled, chopped and processed
- 2 tbsp ground flaxseed
- 1 tsp salt
- 1 tsp thyme
- ¼ tsp pepper
- 3 cups buckwheat flour
- ½ cup water, or less (if needed)
- Tomato sauce
- Vegetables for topping – (chopped green and black olives,
- Cut thinly small red onion.)
Cut and boil one head of cauliflower
Let it cool and then process in food processor.
Remove into a bowl then add
2 tbsp ground flaxseed
1 tsp salt
1 tsp thyme
¼ tsp pepper
Mix and then add 3 cups of buckwheat flour.
I added a half cup of water, however you could mix with your hands first and add up to a half cup of water as needed.
I mixed everything with my hands.
I floured my hands so I could spread the dough evenly.
Then I spread it in a thin layer on 2 rectangular trays.
I baked the crusts in the oven at 350 for 10 to 15 minutes.
After I baked the crust, on top I spread tomato & basil pasta sauce (that's what I had in my refrigerator at that moment, use whatever sauce is your favourite, lol) I added a little bit of olive oil to the sauce to give it more flavor and juicy.
I made one pizza plain with cheese and the other with vegetables like green and black olives and red onion.
Preheat the oven to 350 degrees
Bake just the crust for 10 to 15 minutes
Put your toppings on the pizza and bake for another for 20 to 30 minutes