Ingredients

• 500 g cauliflower florets
• 20 g flax seed meal
• 62 1/2 ml water
• 50 g rolled oats (gluten-free optional)
• 1 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 20 g garlic, finely chopped
• 400 g crushed tomatoes
• 1 teaspoon red pepper flakes
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Make the Pizza Crust.

2. Line a baking sheet with parchment paper.

3. Whisk together flax meal and water in a bowl. Leave for 5 minutes.

4. Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.

5. Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.

6. Combine the pressed cauliflower and flax meal mixture. Stir well.

7. Stir in the oat mixture.

8. Form a ball and put it on top of the lined baking sheet.

9. Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.

10. Bake for 15 minutes at 230C/450°F.

11. Make the Marinara Sauce.

12. Sautee garlic in olive oil.

13. Add all remaining ingredients and simmer for 10 minutes.

14. Puree in a blender.