Chef Paul Canales, a wonderful friend of Big Bold Health, created this delicious Cauliflower & Himalayan Tartary Buckwheat Flour Pizza Dough.
Made with nutrient-rich cauliflower and gluten-free Himalayan Tartary Buckwheat Flour, this homemade pizza crust is an easy way to add more vegetables and plant-powered nutrition to pizza night. It’s simple, satisfying, and perfect for anyone looking for a gluten-free pizza dough with a flavorful, whole-food twist.
Paul’s cauliflower & HTB pizza dough
Highly customizable, easy, and always a fan-favorite!
INGREDIENTS
- 1 medium cauliflower, riced (about 3 cups “riced” total)
- 1 large egg
- 1 heaping Tbsp Dijon mustard
- 2 Tbsp your choice of fresh herbs, chopped (basil, oregano, thyme, parsley, and/or cilantro)
- 2 tsp sea salt
- 1 tsp ground black pepper
- ¼-1 tsp chili flakes, to taste (optional)
- ⅔ cup Himalayan Tartary Buckwheat Flour
METHOD
- Preheat the oven to 425 ° F and line two baking sheets with parchment paper. If possible, use a convection setting.
- Clean and cut the cauliflower into medium-sized chunks, and “rice” it by pulsing in a food processor until it resembles a fine grain. To dry out, place in a large sauté pan and cook over high heat, tossing until the cauliflower just begins to turn brown. Set aside to cool.
- Whisk egg in a small bowl. Add riced cauliflower, Dijon mustard, herbs, sea salt, pepper, and chili flakes (if using), and mix well. Add HTB Flour, and mix again.
- Divide the cauliflower mixture between the two parchment-lined and greased (recommendation: grass-fed ghee) baking sheets, forming two oval crusts with your hands. They should be 1/8-inch to ¼-inch thick).
- Bake the cauliflower crusts for 8 minutes. Remove from the oven, flip the crusts, rotate the trays between top and bottom oven racks, and bake for another 8 minutes.
