Instructions

1. Preheat the oven to 420F and line a few pans with parchment or foil.
2. Roughly chop the cauliflower and process until you reach a rice like consistency, not too mushy! Combine the cauliflower with the rest of your ingredients in a large bowl until mixed through. If necessary, add more almond meal or water to reach a dough consistency.
3. Scoop out about 1 cup of dough and spread it out on your pan with your hands or the back of a spoon, and make sure its about 1/2″ thick. I made mine too thin and they began burning on the edges and bottom when I baked them.
4. Bake them in your oven for about 20 minutes, without any toppings.
5. Remove from the oven and let it cool completely. Top it with your desired sauce and toppings. I recommend my Vegan Garlic Basil Pesto, it goes great with the crust and raw vegetable toppings.
6. * Heat 1 tablespoon ground flax seeds & 2 -3 tablespoons water in a saucepan for 5 minutes until thick, then cool before using.
7. If you are topping it with items that need to be cooked, you will have to cook it prior to topping the crust with it. Cooking the toppings on the crust will make it mushy and probably ruin the crust.
8. Enjoy!