- 2 cups cauliflower crumbles (about one small cauliflower or half of a really big one)
- 1/4 onion, chopped
- 1 1/2 cups almond meal
- 1/4 cup arrowroot
- 2 tablespoons parmesan cheese or nutritional yeast
- 2 eggs, whisked
- 1 teaspoon salt
- 1 teaspoon each: garlic powder, dried basil, oregano, and thyme
- Pre-heat the oven to 400° F.
- Cut the cauliflower into florets, and place in the food processor along with the onion. Process until the size of rice, but don’t puree it completely if you can help it. If you don’t have a food processor, you could grate the cauliflower and onion; but the food processor really helps turn this into a malleable dough.
- Add the almond flour, the eggs, salt, herbs, and cheese or nutritional yeast. Process until all of the ingredients are blended, but for as short of a time as possible; you don’t want to over process. the cauliflower. If the mixture is too wet, add a little more almond flour
- Divide the mixture into two balls. On a sheet of parchment paper, spread out the dough into a round circle. This dough will feel more like a batter than a bread dough.
- Place the parchment paper with the dough on a pizza stone, cast iron pan flipped upside down, or cookie sheet. Bake in a preheated oven for 15-20 minutes, or until the dough looks cooked through. Remove from oven and add desired toppings.
- Bake for another 5-10 minutes, until the cheese (if using) is melted. If you find that the bottom is cooking too quickly, use the broiler instead to melt the rest of the cheese.