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PREP TIME:
5 MINUTES

COOK TIME:
25 MINUTES

TOTAL TIME:
30 MINUTES

Author: Christi Davis
Recipe type: Gluten Free
Yield: 2-4 Servings

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Ingredients:

  • 3 Cups Riced Cauliflower (I used organic cauliflower and riced in mini food processor)
  • 1 Cup Gluten Free Oats
  • ½ Teaspoon Himalayan Sea Salt
  • 2 TBSP Garlic Powder
  • 2 Heaping TBSP Pecorino Romano Cheese
  • 1 Medium Egg + 1 Egg White
  • 1 Teaspoon Dried Rosemary
  • 1 Teaspoon Dried Basil
  • 2 Teaspoons Italian Seasoning
  • 1 Teaspoon Onion Powder

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a small food processor, add the oats and pulse until becomes a flour texture.
  3. Two options: 1. Add all to a normal sized food processor and pulse until combined and forms a dough.
  4. Pour all into a mixing bowl and stir until combined.
  5. Line a large baking sheet with parchment paper.
  6. Spread the dough onto the sheet and form a round pizza crust. Form to desired thickness.
  7. Bake in oven for about 15-18 minutes – until edges start to brown and center feels firm and cooked.
  8. Remove from oven and top with your favorite veggies.
  9. Place pizza back into oven for another 5-10 minutes until cooked through.
  10. Options: I used a vegan cheese, roasted eggplant, sautéed mushrooms & peppers.

*Try and use all organic ingredients if possible.