Ingredients
- 1/2 medium head of cauliflower (4 cups of small florets)
- 2 1/2 tbsp flaxmeal or chia seeds
- 1/4 cup water
- 1/3 cup almond or oat flour OR very loosely packed 1/2 cup rolled oats or quinoa flakes
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp salt
Instructions
Line a baking sheet with parchment, and set aside. Whisk together flax and water, then refrigerate at least a 1/2 hour. Chop cauliflower into small florets, then steam until fall-apart soft. Drain fully.
If using rolled oats, process them in a food processor until oats achieve a flour-like texture. Or just use oat flour and skip the processing step. Stir the oat flour with the oregano, garlic, and salt.
Preheat oven to 450 F. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible. Place the squeezed-out cauliflower into a medium bowl and add the flax mixture. Mash and stir well. Then stir in the oat mixture. Form into a ball, and place on top of the parchment-lined baking sheet. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. (Take off the top sheet of parchment before baking.) Bake 25 minutes, or until lightly browned with crispy edges. Remove and add toppings of choice. Bake an additional 8 minutes. Allow to cool 5 minutes, then slice and enjoy!
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