Thrive Freeze Dried Cauliflower Pizza recipe

Thrive Cauliflower Pizza! This was so yummy, and perfect for those looking to add more vegetables to your menu.
Prep time: 5 mins
Baking time: 50-55 mins

Vegan Pizza Crust Ingredients
1.5 cups Thrive FD cauliflower
1 cup Thrive FD butternut squash
3 tablespoons flax seeds
6 tablespoons water
½ cup almond meal
½ teaspoon salt
½ teaspoon Thrive FD oregano

Instructions

Preheat the oven to 375F and line a baking sheet with parchment paper. In a coffee grinder, grind FD cauliflower and butternut squash, then rehydrate in a bowl so that it makes a dense paste texture (too much water will result in a crumbly crust).

Mix together 2 tablespoons of flax seeds with 6 tablespoons of water, to create a vegan “egg.” Set aside and allow the mixture to thicken.

In the butternut squash/cauliflower bowl, add in the vegan egg mixture, almond meal, additional tablespoon a ground flax, salt, garlic and FD oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet, keeping the crust about ¼-inch thick. For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.

Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.

You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.

Once the crust is firm and dry, add your favorite sauce and pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. At my girl's request, I added Thrive tomato powder as a sauce and Thrive FD cooked roast beef, FD diced onion, FD mozzarella cheese, and FD cheddar cheese.