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Paul’s cauliflower and Himalayan Tartary Buckwheat pizza dough

We have a wonderful friend here at Big Bold Health, Chef Paul Canales. Paul has an amazing restaurant called Duende. If you're 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 Flour pizza dough has become part of your family’s healthy eating routine.

Chef Paul's pizza dough crust
Chef Paul's pizza dough crust

Paul’s cauliflower & HTB pizza dough

Highly customizable, easy, and always a fan-favorite!


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


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.

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