Cauliflower pizza crust is a delicious and nutritious alternative to traditional pizza crust. Low carb and gluten-free, this medicated recipe packs in loads of vitamins without sacrificing taste! This cauliflower crust will easily turn into your new favorite way of making home-made pizza!

Yield: 1-2 pizzas

Here’s What You Need:

1 head of cauliflower (equates to roughly 2 cups once shredded)

1 tablespoon almond flour

1/3 cup mozzarella cheese (finely shredded)

1/3 cup parmesan cheese (finely grated)

1 egg (lightly beaten)

1 ½ tablespoon of cannabis-infused extra virgin olive oil

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon red pepper flakes

½ teaspoon basil

½ teaspoon oregano

Toppings of your choice (mozzarella cheese, tomato sauce, pesto, cherry tomatoes, fresh basil, feta, etc.)

Suggested garnishes: arugula, grated Parmesan cheese, red pepper flakes.

Tea towel/cheese cloth

Parchment paper

Non-stick cooking spray

How to Make Cauliflower-Cannabis Pizza Crust

To begin, preheat your oven to 450 degrees Fahrenheit and place your baking sheet inside the oven to preheat as well. The hot baking sheet will crisp up your crust much faster than a room-temperature tray.

Next, you want to rinse, drain, and chop your cauliflower head into florets. Add the florets to a blender or food processor and pulse until the cauliflower resembles small, grainy bits of rice.

Pour the “cauliflower-rice” into a microwave safe bowl and microwave on high for 5 minutes. Be careful removing from the microwave as the bowl and contents will be very hot. If you wish to avoid using a microwave due to health reasons, you may also bake and or steam the cauliflower-rice for 15 minutes.

Next, pour the cooked cauliflower-rice into a bowl containing a laid out tea towel or cheese cloth. Allow the cauliflower to cool in the bowl with the tea towel for a few minutes before handling.

Once the cauliflower-rice has cooled, gather all of the edges of the tea towel and twist and wring out the excess water from the cauliflower. SQUEEZE HARD, allowing the water to drip into the bowl beneath you. This step is extremely important as you want the cauliflower to be as dry as possible in order to form a good crust.

After you’re finished wringing out the water, add the pulpy cauliflower bits to a large, clean mixing bowl.

Proceed to add the almond flour, mozzarella cheese, Parmesan cheese, seasonings, cannabis-infused olive oil and lightly beaten egg to the cauliflower. Mix until all the ingredients are well incorporated. If your dough still feels too wet, feel free to add another tablespoon of almond flour until you reach a desired consistency.

Next, depending on your yield, choose to shape your cauliflower dough into two small balls to produce two personal pizzas, or one medium ball for a medium-size pizza to share. Place your dough ball(s) onto a lightly greased (with non-stick cooking spray) sheet of parchment paper. Lightly press down on the entire surface of your dough ball until a thin crust in the shape of a circle has formed.

Remove your heated baking tray from the pre-heated oven and place the sheet of parchment paper holding the pizza dough onto the hot tray – be careful!

Pop the pizza crust into the oven and allow to cook for 10 minutes or until the crust begins to turn golden brown.

Remove the baking tray from the oven and add your toppings of choice! Some recommendations are more mozzarella for a plain, cheesy crust, or even a base layer of tomato sauce or pesto with mozzarella on top of that for a more classic-style pizza – the possibilities are truly endless.

After adding toppings, pop the pizza back into the oven and allow to bake for an additional 6-8 minutes, or until the cheese is melted and bubbly.

Remove the pizza from the oven and allow to cool before serving.

Garnish with your favorite ingredients, such as some arugula, fresh basil, more red pepper flakes or Parmesan cheese.

Serve and enjoy!