Flourless pizza dough, 100% vegan and gluten free

Preheat the oven to 200° and line a baking tray with baking paper.

Let the package of cauliflower thaw and grind it but very little (better if you use a mortar). With a breathable kitchen bag or any other utensil, we are going to remove all the moisture, so that it is completely dry, squeezing it little by little with your hands.

Place the drained cauliflower in a large bowl and add the chia seeds, ground almonds (almond flour), salt, garlic and dried oregano. Mix well, using your hands if necessary so that everything is added to the dough. You can add a tablespoon of water if necessary, but I don't usually add any additional liquid when I use my hands to mix this dough.

Put the mixture on the paper-lined baking sheet and use your hands to shape the crust to the desired size. The thinner and flatter the crust is, the better, try to keep it as uniform as possible to obtain a solid result.

Bake the dough at 200º for 45 minutes, and keep an eye on it after 30 minutes to make sure it doesn't burn. Properly baked dough should be dry to the touch and golden brown. (❗Pizza toppings recipe: You can roast the vegetables for your pizza at the same time! I put tomato slices, red onion and mushrooms on a tray in the oven separately with a drizzle of olive oil, and took them out of the oven around 25 minutes so they don't burn😉).

Once the crust is firm and dry, we add the toppings we want to the pizza and bake it again briefly so that everything cooks, about 5-10 additional minutes. This dough can keep in the refrigerator for up to a week, and in the case of freezing for up to 3 months. I hope you enjoy it! 😉❤