These crusts turned out so well, you’ll never know the difference, but your body will thank you.
Start by following this basic cauliflower pizza crust recipe:
1/4 c Extra Almond Flour
1/4 c Arrowroot Flour
1 Tblsp Flaxseed meal
1 tsp Cream of Tarter
Bake as directed in a shallow rimmed pan (I use a griddle pan). For an extra crispy crust, after the initial bake turn it out onto a cookie sheet so the top is now on the bottom of the cookie sheet and bake another 5-7 minutes. Add your favorite toppings and bake another 5-8 minutes.
Arugula Pizza Topping:
Top a baked crust with pesto sauce and bake for 5 minutes.
Toss fresh arugula with a dizzle of olive oil and black pepper. Top the baked pesto crust with the arugula mixture and sprinkle with fresh parmesan cheese.
In a hurry – try these options:
Use a 10 oz bag of frozen riced cauliflower rather than a head of fresh cauliflower. Make sure to squeeze out all the liquid well.
Try Simple Mills Pizza Dough Mix – available at Natural Grocers (always in Durango, sometimes in Farmington) and Amazon.