Healthy Cauliflower & Zucchini Gluten-Free Pizza Base Crust 🍕💚✨
Ingredients
2 cups (200g) cauliflower florets, riced (about 1/2 medium head)
1 cup (120g) grated zucchini, squeezed VERY dry
1 large egg (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water, let sit 5 mins)
1/4 cup (25g) almond flour or grated Parmesan-style vegan cheese
1 tsp dried oregano or Italian seasoning
1/2 tsp garlic powder
1/4 tsp salt
Black pepper to taste
Directions
1. Preheat oven to 400°F (200°C). Line a large baking sheet or pizza stone with parchment paper.
2. Rice the cauliflower florets using a food processor until they resemble coarse grains. You should have about 2 cups packed.
3. Steam the cauliflower rice for 4-5 minutes until tender (or microwave in a covered bowl with 1 tbsp water for 3-4 minutes). Let it cool slightly.
4. Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for a non-soggy crust.
5. Transfer the cooled cauliflower rice to another clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Get it as dry as you can.
6. In a large bowl, combine the dried cauliflower rice, squeezed zucchini, egg (or flax egg), almond flour (or vegan parm), oregano/Italian seasoning, garlic powder, salt, and pepper. Mix well until a 'dough' forms.
7. Transfer the mixture to the center of the prepared parchment-lined baking sheet.
8. Spread and press the mixture out into a thin, even circle (about 10-12 inches / 25-30 cm diameter), making the edges slightly thicker if desired. Aim for about 1/4 inch (0.6 cm) thickness.
9. Bake the crust for 20-25 minutes, or until it's golden brown, dry to the touch, and firm.
10. Remove the crust from the oven. Add your desired pizza sauce and toppings (ensure toppings are low-moisture).
11. Return the pizza to the oven and bake for another 10-15 minutes, or until the toppings are cooked and any vegan cheese is melted and bubbly.
12. Let it cool for a few minutes before slicing and serving. This crust is best eaten with a fork and knife.
Recipe Information:
Preparation Time: 20 min | Cooking Time: 35 min (total baking) | Total Time: 55 min | Calories per Serving: ~60 per 1/6 slice (crust only) | Number of Servings: 6 slices (1 crust)
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