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?Mini cauliflower crust pizzas? topped with baby kale salad and hemp seeds. (This crust recipe is full-proof as long as you take a minute to squeeze the water out of the shredded cauliflower with paper towels.)?It’s Saturday ?. Yay I say. I have no plans except to make porridge. Then I’m going exploring. What are you all up to? Have a lovely weekend friends. ?Recipe: Prepare seasoning mix by combining 1.5 Tbsp oregano, 1 Tbsp dried basil, 1 tsp dried rosemary, 1/4 tsp dried thyme, 1.5 Tbsp garlic powder, 1.5 tbsp onion powder, and 1/2 tsp salt. Mix 4 Tbsp chia seeds with 8 Tbsp water. Let sit at least 5 mins. Separately, mix 2 cups shredded cauliflower (rice-like texture, squeeze out water with paper towels), 1/2 cup almond flour, 1/2 cup oat flour, 2 Tbsp nutritional yeast, and seasoning mix. Add chia mixture to this and knead into dough. Use 1/3c to form equal sized balls from dough. Put each between 2 pieces of parchment paper and roll into 1/4 inch crust. Bake on parchment paper at 400F for about 30 mins (flipping half way) until a little golden and crispy. Allow to cool on a cooling rack.
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