What you’ll need:
1 head of cauliflower
3 Tbsp flax seeds
1/2 C water
2 C unbleached all purpose flour {for gluten free use rice or chickpea flour}
1/2 Tbsp dried rosemary {divided}
1 Tsp sea salt
1 Tsp red pepper flakes
1/2 Tbsp olive oil
1 Tsp onion powder
What you’ll do:
Pre heat oven to 375
Cut stems off of cauliflower so you’re left with only the florets
Place cauliflower in a food processor until ground finely
Heat a skillet over medium heat
Place cauliflower in skillet and cook for about 5 minutes stirring every minute
Remove from heat and let cauliflower cool on a plate covered with paper towels
In a blender combine flax seeds and water
Place flax seed mixture in a large bowl
Remove extra moisture from cauliflower mixture with a strainer or cheesecloth and add the flax seed mixture
Add flour and all spices {reserving 1/4 Tbsp of rosemary}
Mix with your hands until thoroughly combined
If your dough is too sticky add more flour
Separate into four equal parts
Using your hands or a rolling pin, roll dough out into four individual pizzas
Place on a parchment paper lined cookie sheet
Brush each pizza with olive oil
Sprinkle remaining rosemary on each pizza
Bake for about 25 minutes until cooked through
Remove from oven
Add toppings and sauce {I used
Olive tapenade, kalamata olives, jalepenos, white onions, heirloom tomatoes and fresh arugula}
Place back in oven and cook an additional 10 minutes
Remove from oven
Top with crushed red pepper and olive oil if wanted
Enjoy!!
Kacey Tess 