Easy to Make No Bake Keto Cauliflower Pizza Crust Recipe

Ingredients

• 1 head Cauliflower (Medium size, broken into florets)
• 2 large Roma Tomatoes (Ripe, roughly chopped)
• 0.25 cup Flax Seeds (Ground just before use to prevent oxidation)
• 0.25 cup Black Walnuts (US‑grown, roughly chopped; grind in food processor)
• 0.25 cup Hemp Seeds (Shelled, raw)
• 2 tablespoon Mushroom Powder (Dried, powdered mushrooms (any variety))
• 1 tablespoon Seaweed Powder (Wild‑harvested, powdered seaweed for iodine)
• 1 tablespoon Italian Seasoning (Or pizza seasoning blend)
• 1 tablespoon Low‑Sodium Miso (Fermented soy paste, low salt)
• 1 teaspoon Raw Raspberry Vinegar (Optional, adds acidity if mixture is too thick)

Instructions

1. Prepare Cauliflower

   Break the cauliflower head into small florets that will fit easily into the blender.

   Time: PT5M

2. Rice the Cauliflower

   Place the cauliflower florets in the blender with a splash of water and pulse until the texture resembles fine rice—not a puree.

   Time: PT2M

3. Drain Excess Moisture

   Transfer the riced cauliflower to a fine mesh sieve over a bowl. Let it sit, shaking gently, until most liquid drips out.

   Time: PT5M

4. Grind Black Walnuts

   Add the black walnuts to the food processor and pulse until coarsely ground; avoid turning them into butter.

   Time: PT2M

5. Process Tomatoes

   Place the whole Roma tomatoes in the food processor and blend until a chunky puree forms.

   Time: PT2M

6. Add Flavorings

   To the processor add mushroom powder, seaweed powder, Italian seasoning, low‑sodium miso, and hemp seeds. Blend briefly to combine.

   Time: PT3M

7. Incorporate Cauliflower

   Add the drained cauliflower rice to the processor and blend until a uniform, slightly sticky mixture forms.

   Time: PT3M

8. Add Flax Seeds (and Optional Vinegar)

   Sprinkle the ground flax seeds over the mixture and pulse a few times. If the dough feels too thick, add 1 tsp raw raspberry vinegar and blend again.

   Time: PT2M

9. Shape the Crusts

   Lay a non‑stick parchment sheet on a dehydrator tray. Using a template (≈14 cm square) or a ruler, place a scoop of dough and spread with a silicone spatula to about ¼ inch thickness, smoothing to the edges.

   Time: PT5M

10. First Dehydration Phase

    Place the trays in a dehydrator set to 104 °F (40 °C) or in direct sun (shade‑protected) for 2 hours.

    Time: PT2H

    Temperature: 104°F

11. Flip Technique

    After 2 hours, remove the sheets, gently peel the crusts off, flip them onto a fresh sheet, and return to the dehydrator.

    Time: PT5M

12. Second Dehydration Phase

    Continue dehydrating at 118 °F (48 °C) until the crusts are completely dry and crisp (approximately 4 hours more).

    Time: PT4H

    Temperature: 118°F

13. Cool and Store

    Allow the crusts to cool to room temperature, then place them in Mylar bags with oxygen absorbers or airtight containers.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

8 g

Fat

8 g

Fiber

4 g