cauliflower pizza crust

 Sticking with the pizza theme, I'm saving this recipe for cauliflower thin crust pizza to try someday.

Ingredients

Makes 4 crusts

• 1 12 oz bag of frozen cauliflower rice steamed and squeezed
• 2 eggs
• ¼ tsp sea salt
• ½ cup full fat greek yogurt
• ⅔ cup almond flour
• ⅓ cup arrowroot

Equipment

• Parchment paper
• Sheet pan
• Nut milk bag

Make extra crusts and store them in the refrigerator or freezer. They keep very well – just stack them with parchment paper in between the crusts and wrap in a reusable gallon size zip bag.

1. Preheat the oven to 400°F.
2. Cook bag of frozen cauliflower rice for 4 minutes in the microwave or on the stovetop, allow to sit for one minute to cool.
3. Using a nut bag or a dishcloth, squeeze the water out of the steamed cauliflower rice until it is very dry.
4. In a bowl of a food processor, add cauliflower, eggs, salt, yogurt, almond flour, and arrowroot.
5. Blend until very smooth. It will be very much like batter and this is what you want.
6. On a parchment-lined baking sheet, put ½ cups of batter, and using a spatula or the back of a spoon, create an 8-inch circle of batter.
7. Bake the crust for 6 minutes until it is firm but not brown. This is just a pre-bake to get the crust firm enough for toppings.
8. Remove crust from the oven and turn the heat up to 500.
9. Top your pizza crust and bake for about 15-18 minutes or until cheese is melted, golden and bubbly.