🍕 Amazing Cauliflower Pizza Crust with Chia Seeds
🌱 Gluten-Free • Low-Carb • Plant-Powered • Fun!
📖 Description
Say goodbye to traditional pizza dough and hello to this nutrient-dense, fiber-rich alternative made from cauliflower and chia seeds! It’s crisp around the edges, tender in the middle, and totally customizable. Whether you’re gluten-free, keto-curious, or just trying to sneak more veggies into your meals, this recipe delivers on taste and texture.
📝 Ingredients
- 1 medium head of cauliflower (about 2 lbs / 900g), cut into florets
- ¼ cup (40g) chia seeds
- ¼ cup (30g) almond flour (or chickpea flour for a nut-free option)
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
- 1 tsp dried oregano (or Italian seasoning)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for extra binding power
👩🍳 Instructions
- Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper. - Prep Chia Gel:
Mix chia seeds with ½ cup warm water. Stir and let sit 10 minutes until it forms a gel. - Rice the Cauliflower:
In a food processor, pulse cauliflower florets into rice-like bits. Transfer to a clean kitchen towel and squeeze out as much water as possible—this step is crucial for a crispy crust! - Mix Dough:
In a large bowl, combine cauliflower rice, chia gel, almond (or chickpea) flour, nutritional yeast, seasonings, and optional flax egg. Stir until dough forms. - Shape the Crust:
Transfer mixture to the lined baking sheet and shape into a round or rectangle, about ¼–½ inch thick. Smooth the edges with your hands or a spatula. - Bake Base:
Bake for 25–30 minutes, or until the crust is firm, golden, and starting to crisp on the edges. - Top and Finish:
Add your favorite sauce, cheese, and toppings. Bake an additional 8–10 minutes, or until everything is melty and delicious.
📝 Notes
- The crust is best when crisped up properly, so don’t skip squeezing the cauliflower!
- Use chickpea flour for extra protein and a nut-free option.
- Flip halfway through the first bake for extra crispiness, if you’re confident!
- Want it cheesier? Add shredded cheese to the dough mixture.
💡 Tips
- Use a pizza stone or perforated tray for even better crispness.
- Make mini pizzas or flatbreads for portion control and easy serving.
- Add fresh herbs or chili flakes to the crust for more flavor.
- Double the recipe and freeze one crust (pre-baked) for later.
🍽️ Servings
Makes 1 medium crust, serves 2–3 people as a main, or 4–6 as an appetizer or side.
🧮 Nutritional Info (Per slice, based on 6 slices – Approximate)
- Calories: ~100
- Fat: ~6g
- Carbs: ~5g
- Fiber: ~3g
- Protein: ~4g
- Sugar: ~1g
(Toppings will change these values)
✅ Health Benefits
- High Fiber: Chia seeds and cauliflower keep digestion happy.
- Gluten-Free & Low-Carb: Perfect for keto, paleo, or GF diets.
- Omega-3 Boost: From chia and flax seeds.
- Rich in Antioxidants: Cauliflower, garlic, and seasonings support immunity.
- Plant-Based Protein: Especially when using chickpea flour and nutritional yeast.
❓ Q & A
Q: Can I freeze the crust?
A: Yes! Bake the crust first (without toppings), let it cool, then wrap and freeze. Reheat directly in the oven at 400°F until crisp.
Q: Is the crust sturdy enough to hold slices like regular pizza?
A: Yes, especially if well-squeezed and baked long enough. It holds up surprisingly well!
Q: What are the best toppings?
A: Try classic tomato sauce, mozzarella, mushrooms, spinach, olives, or go wild with pesto, goat cheese, or even BBQ tofu!
Q: Can I skip the chia seeds?
A: They help with binding and nutrition, but if needed, substitute with a flax egg or an actual egg (if not vegan).
Let me know if you’d like this turned into a recipe card, meal plan, or even a shopping list for a cauliflower pizza night! 🍕✨