4 Tbs. ground golden flax seeds (substitute brown flax)
1/2 cup almond flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup thinly sliced red onion
2 garlic cloves, finely minced
1 cup raw cashews
1/3 cup nutritional yeast
2 Tbs. melted coconut oil
1 tsp. salt
1/2 tsp. garlic powder
3 cups baby spinach leaves
1/2 cup quartered or chopped Kalamata olives
1/4 cup chopped basil
Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
Mix half the flax with 6 tablespoons of water and set aside. Spread cauliflower on layers of paper toweling or clean dish cloths; roll up to squeeze out as much excess water as possible. Transfer to a food processor. Add flax and water mixture. Add remaining ground flax, almond flour, salt, and pepper. Process to form a thick dough.
Spread on prepared baking sheet, using your hands to form a rectangle or a circle. Bake for 12 minutes until set and golden.
While crust is baking, make “cheese”: combine cashews, yeast, coconut oil, salt, and garlic powder in a food processor and process until finely ground. Set aside.
Remove cooked crust from oven and layer with onion, garlic, spinach, olives, basil, and “cheese.” Return to oven for 7 minutes. Remove from oven and serve immediately.
Among the most missed foods reported by those with gluten intolerance, pizza is within reach thanks to a deliciously chewy gluten-free crust made from brown rice flour and teff flour. Broiling crisps the crust and wilts the greens atop this pizza. Feel free to switch out toppings here for your favorites.