Cauliflower-based crusts have been popping up all over the place, and I have to admit that I was skeptical about them—until I tried one for myself. You’ll marvel at how the dough forms easily in the food processor, aided by the elasticity that healthy flax meal, almond meal, and a touch of psyllium husk provide. It makes a flavorful crust for pizza and a great sandwich wrap, encasing any filling you throw its way with ease. Reheated in the oven to a crisper state, it acts as a great base crust for a pizza or flatbread-like creation.
Makes 10 to 11 wraps or 6 (6-inch) crusts
Preheat the oven to 400°F.
Place the cauliflower florets in a food processor, add the water, and puree until small pieces form, scraping down the sides of the processor and adding water by the tablespoonful if necessary until smooth, 45 to 60 seconds. Add the almond meal, flax meal, Italian seasoning, psyllium husk, garlic, salt, and eleuthero and process until incorporated, 5 to 10 seconds.
Line baking sheets with parchment paper and coat with cooking spray.
Using ⅓ cup batter at a time, spread the batter into thin disks about 9 inches in diameter for large and 5 inches for small. Bake until the batter dries out and the edges are slightly golden, 17 minutes for large and 15 minutes for small. Remove the parchment sheets to cooling racks, cool the wraps completely, and peel them from the parchment. The wraps can be stored between layers of parchment in the refrigerator for up to 3 days.
To rebake: Return the wraps to oven to 350°F for 7 to 10 minutes until crisp.