Ingredients:

  • 1 large head cauliflower (approx. 800g)
  • 0.5 tsp sea salt
  • 1 large egg
  • 0.25 cup super fine almond flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.25 tsp cracked black pepper

Instructions:

  1. Chop 1 large head cauliflower into florets and pulse in a food processor until it looks like fine couscous. Don't over process or it will turn into a puree.
  2. Place the riced cauliflower in a microwave safe bowl and heat for 5 minutes. Note: This step is vital to soften the fiber so the water can be released later.
  3. Let the cauliflower cool slightly, then dump it into a clean kitchen towel. Twist and squeeze the cloth with all your might until no more liquid drips out. You should be left with a dry, compact ball of cauliflower pulp.
  4. In a large bowl, whisk 1 large egg, then stir in 0.25 cup super fine almond flour, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp dried oregano, 0.5 tsp sea salt, and 0.25 tsp cracked black pepper.
  5. Add the dry cauliflower pulp to the bowl. Use your hands to knead everything together until a uniform dough forms. It should feel pliable, not sticky.
  6. Place the dough on a parchment lined tray. Press it out into a 10 inch circle, keeping it about 1/4 inch thick. Bake at 400°F for 20 minutes until the surface feels dry and the edges are dark golden.
  7. Flip the crust over carefully (use a second piece of parchment if needed) and bake for another 10 minutes. until it looks toasted and firm.
  8. Add your favorite healthy toppings and return to the oven for 5 to 8 minutes until the cheese is bubbling and sizzling.