1 Medium large cauliflower
¼ Cup chia seed
2 Tablespoons flax seed, ground
*1 Cup almond flour, plus more for rolling
½ teaspoon oregano
½ teaspoon garlic salt
½ teaspoon rosemary
*2/3 cup water, more or less
Grate the cauliflower. Soak the chia and the ground flax seeds for 20 to 30 minutes. The consistency should be thick like cream of wheat.
Pre-heat the oven to 400°F convection. Heat the pizza stone for about 5 minutes.
Mix the grated cauliflower and the soaked seeds. Add the oregano, garlic salt, rosemary, and water. Mix to form dough then make tennis ball-sized doughs.
Sprinkle hot pizza stone with almond flour, the more the better to prevent dough from sticking to the stone then roll out your dough ball on the hot stone as thinly as possible. Bake for 25 minutes, flip and bake 5 more minutes. The Crust should be golden and a bit crisp.
Cool on a rack over-night, coverless to maintain the crispiness. If using as pizza crust, scantily top with pesto, sautéd veggies or topping of your choice, except tomato sauce or anything too wet as this crust will not hold them. Heat in 450°F for 3 minutes.
Or have them as is for no-wheat, gluten-free, and dairy-free snacks.
*Be generous with the almond flour for rolling. The amount of water will vary with the size and moisture content of the cauliflower.