I love cauliflower pizza crusts and breadsticks. When I get a major carb craving this pizza is always my go to recipe. What makes this version of cauliflower pizza great is the almond flour (it acts as a binder) and that there is no cheese in the crust (so you can put more on top). The crust really stays together and while it won’t be mistaken for real pizza, it’s just as delicious. Also, it’s fun to eat your veggies in pizza form. I love being able to eat too much “pizza” or a big serving of “breadsticks” and have it be healthy.
Cauliflower + Almond Flour Crusts
- 2 cups grated cauliflower florets (one small head will do)
- 3/4 cup almond flour
- 3 eggs
- a little salt
- a little pepper
- 1/2 tsp italian seasoning (I used fresh chives instead and any herbs will do)
- 1 tsp fresh garlic grated or finely chopped
- 2 tbsps nutritional yeast (this gives the pizza a cheesy flavour)
Heat oven to 450 F and line two baking trays with parchment.
I don’t have a food processor so I grated the whole head of cauliflower (I did this outside to avoid a mess). You want your cauliflower to look like grains of rice.
Beat the eggs and add all the other crust ingredients and combine, you can add more almond flour if it looks too liquidy.
Make four crusts on the baking sheet, about 1/4 inch thick. Place in oven and cook for 15-20 minutes.
Remove from oven and add you desired toppings and throw it back in the oven for 10-15 minutes. Rotating the pans is a good idea.
I topped mine with marinara sauce, mozzarella, basil, pine nuts and veggies. These crusts hold sauce quite well and would be amazing with pesto.
For Breadsticks: I make them the same way and bake the cauliflower mixture on one baking sheet lined with parchment. I add cheese to the top and bake it the same way, cutting it in half to turn it. When it’s done I cut it into sticks and serve it with my favourite marinara sauce. I often add more herbs and spices to the sticks for extra flavour.
This recipe is inspired by Beard + Bonnet.