*Gluten + Grain Free
1/2 medium head of cauliflower (4 cups of small florets)
2 1/2 tbsp flaxmeal
1/4 cup water
1/3 cup quinoa flour
1 tsp dried oregano
1/2 tsp salt
Line a baking sheet with parchment, and set aside. Whisk together flax and water, then refrigerate until it’s needed. Chop cauliflower into small florets (you can also buy pre-riced cauliflower to make your life easier! ) In this photo I've used purple cauliflower but you can use any kind.
Steam the cauliflower until it is very soft. Once cauliflower cools a little, place it in a nut milk bag or piece of cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. You want it to be as dry as you can possibly get it!
Stir the quinoa flour with the oregano and salt.
Put the squeezed-out cauliflower into a medium bowl, add the flax mixture and stir well. Then stir in the flour mixture.
Form into a ball, and place on top of the parchment-lined baking sheet. Pat into a circle, then use another sheet of parchment on top to spread the circle to about 1/4 inch thick.
Take off top sheet of parchment and bake 25 minutes, or until lightly browned with crispy edges. Remove and add toppings of choice. Bake an additional 8 minutes.
Topping choices I love: caramelized onions topped with Arugula and a drizzle of olive oil, marinara with fresh mozzarella, pesto topped with grilled zucchini.