Who doesn’t love a cauliflower pizza! Especially with tomato-less marinara, pulled pork & chevere! This was great! This crust didn’t fall apart when I took it off the sheet pan, but it wasn’t super sturdy either.
I’m always working on variations of this so I’ll keep ya’ll posted.
For now… Try this one on for size 🙂
1 small cauliflower
1tbsp coconut flour
1tbsp arrowroot flour
1 drizzle olive oil
Italian seasoning (Rosemary, thyme, oregano, parsley)
Grate cauliflower & squeeze the water out of it- I used a nut milk bag, but you can also use a kitchen towel. It takes a lot of effort, but you can squeeze quite a bit out.
Mix strained cauliflower in bowl with the rest of the ingredients.
grease & flour a sheet pan (arrowroot). Form cauliflower mix in to a ball, place on sheet pan and press down in to a circle, shaping and flattening until it’s 1/4 inch thick and nice and compact. Bake at 350F for 40min. Then give it a little toast in broil. Top with your favs and toast again or just eat it up. I used a cake spatula to separate it from the sheet pan.