Bread, Scone, Muffin
3 eggs (or egg replacer – mix 3 Tbsp flaxseeds or chia seeds with 9 Tbsp hot water)
A small head of cauliflower
3/4 cup almond flour (coconut flour will also work)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon minced garlic
Salt and pepper to taste
You can make a pizza crust from cauliflower and an herb mixture. The process is a little more involved, but if you have the time, you can make yourself a delicious gluten-free version of a popular comfort food.
First, preheat the oven to 400 degrees and mix up your “eggs.” (Let the seeds sit in the water until it forms a gel-like consistency. This should only take a few minutes.)
Cut the florets off of a small head of cauliflower, steam them until they begin to soften, let them cool, and then dry them off to get rid of any excess moisture.
Place the cauliflower and all other ingredients in a food processor or blender. Pulse it until the mixture starts to look smooth (it may not be perfect, but it’s okay if it’s a little chunky).
Spread the mixture out on a greased baking sheet. Try not to make it too thin or it will be difficult to manage once everything’s cooked and ready to eat. Aim for about ½ to ¾-inch thick.
Bake until the “crust” starts to brown, then add toppings and bake for a few more minutes.
You won’t be able to scoop this up and eat it like a regular slice of pizza (you’ll need a fork), but it will be just as tasty!