Cauliflower Flax Bread and Pizza Crust

No Comments » Written on December 7th, 2013 by
Categories: Food
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Hello! I am back from the dead. If you have been following my posts, the LuRong Paleo Challenge ended about a month ago. I am still dealing with the shoulder/neck issue. I had decided to take the rest of November off from the box to see if the issue would heal on its own, but it did not. I have an appointment with a specialist on Monday to hopefully get some resolution. The only thing I have been able to work on are my legs and core.

Now on to some good stuff, Cauliflower. I recall sometime ago, a long time ago reading an article that said eat vegetables with color because they contain more nutritional value. Hence, I have always stayed away from cauliflower and I figured the taste would be bland. Well that was completely incorrect. If you are not aware of the benefits eating Cauliflower has on the body check out The World’s Healthiest Foods. What I have come to love about Cauliflower is that it is filling with minimal calories!

At the time of the challenge participants and the organizers of LuRong would post recipes of new things to try. One recipe caught my attention, Cauliflower Flax Bread and Pizza Crust. Now, I have gotten use to preparing cauliflower rice and mashed potatoes to add as a side dish. How shocking and arousing that I can make bread and pizza crust with Cauliflower. Yes, you absolutely can! LuRong posted this recipe, so I will credit those folks for sharing it. This recipe has become a staple. What I have found is that the bread will last approximately 1 week in the refrigerator. I store my bread in the freezer. I vacuum seal each bun and remove as needed. The bread recipe is the bonus. First up is the Cauliflower Pizza Crust.

Cauliflower Pizza Crust

Cauliflower Pizza Crust


Cauliflower Pizza Crust

  • 1 Large head of Cauliflower, riced
  • 1/2 Cup Almond Meal
  • 1/4 Cup Coconut Flour
  • 1/4 Flax eal
  • 4 Eggs
  • Parchment Paper

Here is where you can get creative to customize the taste of the crust. As a guide to what you can add to the cauliflower mix, try fresh garlic minced, oregano, rosemary, Italian seasoning, salt, and shredded mozzarella cheese. Please use fresh herbs when you can.

The only thing you have to do is wash the cauliflower and cut off the florets. Place a few of the florets in a blender to rice and place in a large bowl. Once all of the florets have been riced, mix all the remaining ingredients into the bowl. It’s best to mix with your hands. I used a baking sheet and covered it with parchment paper. Take the blended ingredients and place on the baking sheet and flatten with your hands until it is about 3/4″ thick. Bake at 350 degrees for 60 to 65 minutes or until it turns brown. It’s great that you can make mini pizza crusts too.

Pizza Sauce
I typically make my own pizza sauce and will use 1 can of tomato paste and add seasonings to it. I recently tried adding a tad bit of crushed tomato sauce, but I am still working on the amount to add because the crust was a bit wet. Here is a basic recipe.

  • 1 Can Tomato Paste
  • 4oz Can Crushed Tomato Sauce
  • 1/2 tsp Basil, fresh or dried
  • 1/2 tsp Oregeno, fresh or dried
  • 1/2 tsp Garlic Powder

Mix all the ingredients together, while the pizza crust is in the oven. Once the crust has browned, add the sauce and any ingredients you would like. My pizza had basil, pepperoni, and cheese. The best thing about this crust…I can eat the whole pizza if I want and I do not have to worry about feeling heavy afterwards.

Bonus: Cauliflower Buns

Cauliflower Buns

Cauliflower Buns

This is so fantastic. I have made my own modifications to the original recipe. I am a big fan of Everything Bagels, so I figured I would use the same seasonings in the cauliflower buns.

You will use the same ingredients as above, but omit the herbs. I added to the cauliflower:

  • Sesame Seeds
  • Poppy Seeds
  • Caraway Seeds
  • Sea Salt
  • Minced Onion
  • Minced Garlic

I mixed the last four ingredients into the cauliflower. You can add about 1 1/2 tablespoons of each of the four ingredients. The cooking temperature and time are the same. You will use a baking sheet and parchment paper. Depending on the size of the cauliflower you will get 6 to 8 buns from the mixture. Get your hands in the mixture and use enough of the ingredients to make your buns and shape them into circles. The thickness should be about 3/4 inches. Once they have been shaped sprinkle the poppy seeds and sesame seeds over the top and bake. Let them cool and store in the refrigerator for up to 1 week, or in the freezer for about 2 months. Try making them the way you like. Have some fun with the recipe.

I will slice the bun in half when I am ready to eat. I will take the sliced bread and toast it in the oven until the inside turns brown. I place a piece of bacon, fried egg, and avocado slices on the toasted bun. That is my breakfast sandwich. Eventually, I will try adding lunch meat to it. This is my new bread!

Cauliflower Buns

Cauliflower Buns

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