Caulicrust Pizza Base

Caulicrust Pizza ingredients

I thoroughly love the challenge and enjoy creating delicious upgrades of our favourites that pack a nutritional punch and do not compromise on texture or taste! I have TWO delicious nutrient dense pizza crusts for your fav pizza nights (or days) so you can Netflix and chill (it’s a real thing). I love them BOTH and we rotate them! This caulcrust pizza base is a slightly thicker base to my Thin-Crust Pizza Base, which is also grain/ gluten, dairy and sugar free!

Caulicrust Pizza ingredients

Both of my pizza crusts freeze really well if you want to make them ahead of time just simply cook and top them! Great for a faster ‘take out’ pizza night. Cauliflower is a cruciferous vegetable which means that it contains Sulforaphane that helps to activate our Nrf2 detoxification pathway. This is the pizza crust I lean on the most and when I feel like a crispy Thin Crust Pizza Base I can lean on that too! I love having options to choose from that are grain/ gluten, sugar, dairy free.

Caulicrust blended

When we Thrive we never have to give up on our favourites such as pizza (and chocolate – am I right ladies?), we simply make much healthier versions! Going to a BBQ, or a friends place for dinner and you’re not sure what’s on the menu? Pick your crust and bring one of my delicious topped grain free pizza’s and watch it fly off the table! You can thank me later! x

Caulicrust Pizza base

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Recipe by Priscilla Soligo Course: Bread, Mains

Ingredients

  • 500g 1 Head Cauliflower (or 2 cups packs cauliflower rice)

  • 110g 2 Eggs

  • 105g 1 Cup Blanched Almond Flour

  • 30g ¼ Cup Coconut Flour

  • 25g ¼ Cup Ground Flax

  • 15g 1 Tbsp Coconut Oil, or Avocado Oil

  • 2g 2 tsp Dried Oregano

  • 3g ¼ tsp Unrefined Salt

Directions

  • Preheat the oven to 200C/ 392F.
  • Using a food processor, process the cauliflower into rice.
  • Place cauliflower rice into a clean dish towel, or nut milk bag and squeeze out as much liquid as you can. This is a very important step in order to obtain a crisp pizza crust.
  • In a large bowl, add cauliflower rice, eggs, almond flour, coconut flour, ground flax, coconut oil, salt and dried oregano. Mix until very well combined using your hands to form a dough.
  • On a tray lined with baking paper, form dough into the desired pizza shape. If using a rectangle shape, I use an oven tray (approx 38cm x 25cm) lined with baking paper, which fits this crust perfectly. Alternatively, make a traditional round pizza crust, or smaller ‘pizzettas’ for the kids.
  • Using a rolling pin with another piece of baking paper on top, a spatula, or simply your hands, spread the dough out into your preferred shape, approx. ½ cm thick.
  • Bake for approx 25 minutes at 200C/ 392F, or until crust is golden brown and firm (oven temperatures may vary).

Notes

  • Storage: Caulicrust pizza base is best baked and then topped the day it’s made. To freeze, do so before you bake it. The size will need to be smaller than the rectangle shape I have here to fit in your freezer. Caulicrust will freeze up to two months. To eat, place frozen Caulicrust base into the oven and follow the directions above. Oven times may vary if frozen.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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