Plant-based cali’flour pizza crust recipe

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Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking sheet with parch¬ment paper. In a medium bowl, whisk together the sesame seed flour, sunflower seed flour, nutritional yeast, psyllium powder, and salt.
Crumble in the cauliflower meal, add the oil, and mix with a rubber spatula to incorporate.
Switch to your hands and knead for about 30 seconds, until well combined and a homogenous dough is formed. Form the dough into a disc shape, then using your hands, press the dough out onto the prepared baking sheet to form an even 23cm circle.
Place in the oven and bake for about 30 minutes, until firm and lightly browned. Remove from the oven and use a metal spatula to slide the crust onto a wire rack to cool before adding your toppings. If you’re not using the crust right away, store in a zip-top freezer bag in the freezer for up to nine months. Do not refrigerate.

Per Serving 348kcals, 15.4g fat (2.2g saturated), 29.7g carbs (3.4g sugars), 30.4g protein, 7.7g fibre, 0.525g sodium

Plant-based cali’flour pizza crust