MyNutriCounter / Homemade Pizza Crust
For the Pizza Crust
500g/17.5oz cauliflower florets
20g/0.75oz flax meal
62.5ml/2fl oz water
50g/2oz rolled oats (gluten-free optional)
1 tsp. dried rosemary
¼ tsp. garlic powder
½ tsp. salt
For the Marinara Sauce
1 tbsp. olive oil
20g/0.75oz garlic, finely chopped
400g/14oz can crushed tomatoes
1 tsp. red pepper flakes
2 tbsp. balsamic vinegar
1 tsp. maple syrup
1 tsp. dried oregano
1 tsp. salt
½ tsp. pepper
Make the Pizza Crust
1.Line a baking sheet with parchment paper.
2.Whisk together flax meal and water in a bowl. Leave for 5 minutes.
3.Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
4.Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
5.Combine the pressed cauliflower and flax meal mixture. Stir well.
6.Stir in the oat mixture.
7.Form a ball and put it on top of the lined baking sheet.
8.Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.
9.Bake for 15 minutes at 230C/450F.
Make the Marinara Sauce
1.Sautee garlic in olive oil.
2.Add all remaining ingredients and simmer for 10 minutes.
3.Puree in a blender.