It’s nice to have options, isn’t it? I know there are lots of y’all out there with nut allergies. I myself could be murdered by a macadamia, but almond meal seems to be fine for me. Well, when so many of you wrote that those in your lives can’t tolerate almond meal, naturally I had to come up with an alternative solution. Cauliflower is the almond meal of vegetables, meaning it can be subbed for many things.
This crust is not quite as crusty as the fat head crust, but it still does the trick…on one condition…and this condition will make or break the crust. Make sure you squeeze ALL of the water out of the cauliflower. Wrap the cauliflower in cheesecloth to squeeze out the water into the sink. Then when you think you are done squeezing, you are not. Wrap a towel around that cheesecloth and squeeze some more to make sure you get the cauliflower as dry as possible.
- 2 12 oz bags of cauliflower florets, stems removed
- ¼ cup grated parmesan
- ¼ cup shredded mozzarella
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- 1 Egg
- Pulse cauliflower in a food processor until it resembles the texture of couscous. It will have a very snowy appearance.
- In a microwave safe bowl, cook on high for 3-4 minutes. Let cool. Using cheesecloth, squeeze any and all excess water out of the cauliflower, then do one final squeeze wrapping a towel around the cheesecloth to make sure all excess water has been removed.
- Preheat oven to 425 degrees. In a large mixing bowl, mix cauliflower, parmesan, mozzarella, garlic powder, oregano, basil, salt and egg very evenly and form a dough ball.
- Cover a baking sheet with parchment paper, spray a light coating of olive or coconut oil. Place dough ball into center, and press into a circle, about 10-11 inches in diameter and ½ inch thick.
- Bake in oven for 11-14 minutes until golden brown spots start to cover the surface of the crust. Remove from oven, add your toppings, and place back in oven for 5-7 minutes or until cheese topping is melted and bubbly.