We have a wonderful friend here at Big Bold Health, Chef Paul Canales. Paul has an amazing restaurant called Duende. If you are lucky enough to find yourself in Northern California sometime soon, be sure to make a reservation at this popular neighborhood spot in Oakland’s Uptown district. If you see Paul there, let him know if his Cauliflower & Himalayan Tartary Buckwheat Super Nutrition Flour Pizza Dough has become part of your family’s healthy eating routine.
Paul’s Cauliflower & HTB Super Nutrition Flour Pizza Dough
Highly customizable, easy and always a fan-favorite!
1 medium cauliflower, riced (about 3 cups “riced” total)
1 large egg
1 heaping tablespoon Dijon mustard
2 tablespoons your choice of fresh herbs, chopped (basil, oregano, thyme, parsley, and/or cilantro)
2 teaspoons sea salt
1 teaspoon ground black pepper
¼ -1 teaspoon chili flakes, to taste (optional)
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 1/4-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.
Jam-packed with 280 mg of immune-active plant polyphenols like quercetin and rutin per serving (¼ cup), with natural 2-HOBA, fiber, protein and resistant starch. 100% organic plant nutrition!