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Ingredients:

Servings:  6 servings  

• Prep time: 15 minutes 
• Cook time:  35 minutes

Ingredients:

Crust

• 1 medium head of cauliflower
• 1 1/4  tbsp flax meal
• 4 tablespoons water
• 1/3 cup Germinal Tomato & Basil Cracker  
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• 1/2 tsp salt

Gluten Free Pizza Sauce

• 1/3 cup homemade or store-bought hummus
• 1/3 cup roasted red pepper

Optional Toppings

• Arugula
• Cooked garbanzo beans
• Radishes, sliced thinly
• Red onion, sliced thinly  
• Avocado
• Fresh basil
• Tomato

Gluten Free. Vegan. 

Recipe created by: Suzan Najjar
www.suzannajjar.com

Directions:

Step 1: 
Preheat oven to 425 degrees

Step 2:
Mix flax meal and water and whisk in the water until it becomes gelatinous

Step 3:
Place the cauliflower florets into a large pot and cover with water.
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until for 5 to 7 minutes or until fork-tender.
Drain and let it cool.  

Step 4:
In a food processor, pulse Germinal Organic tomato and basil cracker until fine, transfer into a bowl and mix dried oregano, salt, and garlic.

Step 5:
Working in batches, add cooked cauliflower florets to a food processor and pulse into until completely broken down into a fine mixture.  
Place into a kitchen towel and squeeze excess water.

Step 6:
In a food processor, pulse roasted red pepper until creamy and mix in hummus.
Set aside.

Step 7:
Mix cauliflower, flax meal mixture and Germinal Organic tomato and basil crackers.
Form into a ball.
Transfer to a baking sheet and spread into a circle, resembling a pizza crust.

Step 8: 
Bake for 25 minutes, flip over and bake for additional 10 minutes or until crust is lightly brown.

Step 9:
Spread red pepper hummus mixture and add desired toppings.
Serve immediately.

Suggestions:  
The Germinal Organic quinoa and chia seed cracker is a great substitute for the Germinal Organic tomato and basil cracker. Add your favorite spread and vegetables such as pesto, asparagus and mushrooms.

Tips:
You can use parchment paper and sprinkle gluten free flour to prevent the cauliflower dough from sticking.