Makes 2 large pizza crusts
1/4 cup chia seeds
2 heads of cauliflower (about 21/4 pounds total), roughly chopped scant 1 cup Apple Puree
13/4 cups plus 2 tablespoons brown rice flour or buckwheat flour
juice of 2 lemons
2 tablespoons tamari
4 teaspoons dried oregano
4 teaspoons dried basil
For the toppings, I like:
fresh basil leaves
handful of arugula
salt and pepper
Place the chia seeds in a bowl with a scant 1 1/4 cups of water. Leave for 10–15 minutes, until the chia has formed a gel.
Preheat the oven to 400°F (convection 350°F).
Place the cauliflower in a food processor and blend it until a flour-like substance forms; this should take about a minute (you may need to do this in 2 batches). Place in a nut milk bag and knead out excess water: it may take a few minutes but it’s a really important step, so please don’t skip it!
Add the cauliflower to a mixing bowl with the chia and apple puree and stir until blended. Mix in the flour, lemon juice, tamari, salt and dried herbs. Slowly pour in 1/2 cup plus 2 tablespoons of ice-cold water, using your hands to mix it to a sticky dough. Divide the dough into 2 pieces.
Line 2 baking sheets with parchment paper and spread each piece of dough out over it, to form a pizza base. Bake the crusts for 20–30 minutes.
Once they are firm and slightly crispy, add the tomato paste and your toppings (except any fresh herbs such as basil or arugula), then cook for another 5–10 minutes. Sprinkle with salt and pepper, any fresh herbs and a drizzle of olive oil, then slice and serve!
I know it sounds strange to tell you to take the water out of the cauliflower and then add more water to the mixture, but—trust me—it’s vital for the recipe to work, as it means you get exactly the right amount of liquid needed for the crust to bake properly.