This gluten-free pizza crust is loaded with fiber and plenty of nutrients! Cauliflower offers a ton of nutritional benefits including antioxidant properties and detox support. The anti-inflammatory nature found in cauliflower plays a major role in the prevention of inflammation. Inflammation is the root cause of many diseases and health-related problems including cancer, Crohn’s disease, inflammatory bowel disease (IBS), insulin resistance, irritable bowel syndrome, obesity, rheumatoid arthritis, type 2 diabetes, and ulcerative colitis.
Prep time: 20 minutes; Cook time: 25 minutes; Total time: 45 minutes; Serves 3; Adapted by: Inspiralized
- 1 cauliflower head, cut into florets, stems completely removed
- dried oregano
- dried basil
- 2 tablespoons of chia seeds
- 1 egg
- Salt and pepper, to taste
- Preheat the oven to 425 degrees.
- Bring a medium pot halfway-filled with water to a boil.
- Once the water is boiling, add in the cauliflower and cook for 4 minutes. When done, drain into a mesh colander. Let cool for 2-3 minutes and then, in batches, place the cauliflower into a nut milk bag or a thin kitchen towel and strain into a sink, until all excess moisture is released. This step is really important, otherwise the crust will end up soggy
- Place the strained cauliflower in a medium mixing bowl with the oregano, basil, egg and chia seeds. Season with salt and pepper and mix thoroughly until cauliflower mixture becomes dough-like.
- Line a round baking tray with parchment (if you don’t have a pizza dish you can use a baking tray and mold the shape accordingly) and place the dough in the center. Spread the dough out until it’s about 1/2-inch thick.
- Bake the cauliflower crust in the oven for 15 minutes. When done, remove from the oven and place on a cooling rack.
- Assemble the pizza toppings.
- Place the tomato sauce in the center of the pizza crust and spread evenly around, leaving three-quarters of an inch from the edges for the crust. Top with basil.
- Top the tomato sauce and basil with sautéed onions and zucchini and top with goat’s cheese and goat’s mozzarella.
- Bake for 7-10 more minutes or until the cauliflower crust is browned on the bottom.
- This pizza pairs well with a big mixed green salad with balsamic dressing.