Why this works
Cauliflower crust has committed crimes online. This one tries to behave: squeezed completely dry, bound with flaxseed gel, baked until firm enough to hold toppings without collapsing.
Ingredients
- Cauliflower rice400g
- Chickpea flour40g
- Ground flaxseed20g
- Water50g
- Olive oil1 tsp
- Salt1/2 tsp
- Garlic powder1/2 tsp
- Dried oregano1/2 tsp
Method
- Cook the cauliflower rice until soft — steamed or microwaved. Cool slightly.
- Squeeze out as much water as possible using a clean kitchen towel. Squeeze again. Then once more.
- Mix flaxseed with water and rest 10 minutes until it forms a gel.
- Combine dry cauliflower, flax gel, chickpea flour, olive oil, salt, garlic powder and oregano.
- Press thinly onto baking paper. No gaps, even thickness, edges slightly thicker.
- Bake at 220°C for 20–25 minutes until firm, golden and no longer steaming.
- Add toppings and bake briefly until warm through.