Cauliflower Pizza Crust


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.

Leave a Reply