Since grains are a no-no, how about a delicious pizza with a crust made from cauliflower?  And topped with your favorite seasonal vegetables?  A fantastic combo for lunch, dinner or snack.  Creative cooking at its best!

Ingredients

• 1 medium head of cauliflower, riced (about 3 cups)

• 2 tablespoons ground flaxseed + 5 tablespoons water (flax “egg”)

• 1/4 cup almond flour

• 1/2 teaspoon sea salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried oregano

Directions

1. Preheat oven to 400°F (200°C).

2. Rice cauliflower in a food processor. Steam or microwave until soft (about 5–8 minutes), then let cool slightly.

3. Wrap in a nut milk bag or towel and squeeze out all moisture.

4. In a bowl, mix cauliflower, flax egg (let sit 5 min before mixing), almond flour, salt, garlic powder, and oregano.

5. Spread onto parchment-lined baking sheet and shape into a thin crust.

6. Bake for 25–30 minutes until golden and firm.

Suggested toppings (mix and match):

• Sautéed mushrooms
• Zucchini ribbons
• Arugula or spinach (added after baking)
• Green Olives
• Roasted garlic
• Artichoke hearts
• Fresh basil or parsley

Optional Sauce Ideas:

• Pesto (made with olive oil, basil, garlic, lemon, and pine nuts or sunflower seeds)
• Cashew cream with garlic and lemon
• Avocado mash with lime and cilantro (add after baking)

Assembly:

1. After the crust is baked, spread a thin layer of your preferred tomato-free sauce (See above).
2. Add veggie toppings.
3. Bake for another 10–15 minutes until toppings are tender.
4. Finish with a handful of fresh greens or herbs and a drizzle of olive oil and nutritional yeast if desired.