Cauliflower Mini-Pizzas with Avocado Cream

Lina Eidenberg Adamo

Cauliflower Mini Pizzas

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Makes 5 servings

Pizza Crust Dough
1 small or ¾ large cauliflower (makes about 4 cups cauliflower rice)
1 egg
¾ cup plus 2 Tablespoons almond flour
1¼ cups buckwheat flour
¾ cup nutritional yeast flakes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt

Avocado Cream
1 large ripe avocado

2 garlic cloves

2 Tablespoons lemon juice

1 teaspoon chili flakes


15 cremini mushrooms

1 zucchini

1 red onion

¼ cup tomato paste

Optional Pizza Toppings

pea shoots

sliced ripe black olives

hemp seeds

I’ll be honest. This pizza is really best for a day when you have the time and energy to spend a little longer in the kitchen, and for me, that day is rarely Friday. Dealing with cauliflower rice is . . . well, crumbly. But sometimes it happens. We turn up the party music in our little kitchen and fill our glasses with rich red wine. And when you sit with a crisp, 100 percent beauty-proofed pizza in your palm, it’s worth the work. In many cauliflower recipes, grated cheese is used in the dough, but I go with nutritional yeast flakes to get that cheesy flavor and a hearty dose of the hair-loving B vitamins.


1. Preheat the oven to 400°F. Cut the cauliflower florets into small pieces and process in a food processor to a rice-like consistency. Steam the cauliflower rice for 7 minutes—this will help you to squeeze out more liquid. Let the cauliflower cool, then transfer it onto dry paper towels (or into a nut milk bag, if you have one) and squeeze out all the liquid. It takes about 2 minutes before it is dry enough. Don’t cheat and skip this step!

2. Beat the egg. Mix the almond flour, buckwheat flour, nutritional yeast flakes, oregano, thyme, rosemary, and salt into a mound. Add the cauliflower and beaten egg. Mix together, then knead to a dough. Divide into 5 equal balls, then press them into round pizza crusts, the thinner the better (some olive oil on the hands can make this process easier). Place on a baking sheet lined with parchment paper. Bake in the middle of the oven for about 20 minutes.

3. Mash the avocado, crushed garlic, and lemon juice to a completely smooth, fluffy cream. Stir in the chili flakes and season with salt. Put in the refrigerator.

4. Slice the mushrooms thinly. Using a potato peeler, slice the zucchini into ribbons. Peel the onion, then slice into thin rings. Remove the pizza crusts from the oven. Spread with the tomato paste, then top with the mushrooms, zucchini ribbons, and onion. Return to the oven and cook for another 15 minutes, until the onion and mushrooms are roasted.

5. Remove the pizzas from the oven. Let cool, then add a spoonful of the avocado cream. Serve topped with your choice of arugula, pea shoots, olives, and/or hemp seeds.

Per Serving:

Calories: 467

Carbohydrates: 55 g

Protein: 36 g

Fiber: 22 g