Cauliflower Crust Pizza

Cauliflower Crust Pizza

You know the feeling when you're trying to be good but also craving something bad, but you don't want to regret that craving? Well, last week my craving was pizza. Every time I scrolled through Instagram or watched something on TV and saw anything pizza related, I wanted to so badly Postmate a pie from my favorite restaurant. I knew that the second I clicked "submit" on my order, regrets would start flowing through my head. I just didn't want the gluten or the carbs after working so hard at the gym. Enter, the cauliflower crust pizza.

 

I scrolled through numerous recipes online until I figured out how to alternate a few of my favorites and make a high-fiber, protein packed, very low-carb recipe that actually tasted AMAZING and was easy to make! Trust me, if I can do it, then you can too.

 

Although the list ahead seems long, I would say half of the ingredients are already in your spice cabinet and the other half are a very quick trip away from your local grocery store. I added in the ground and whole flax seeds for some extra fiber and a little extra crunch to the pie crust. You can definitely leave those ingredients out of you don't have them, but they made the pie that much more nutritious and delicious. I also kept my pie very simple with just some fresh basil and cherry tomatoes, but I listed a few optional toppings that I'll be trying out in the future!

 

I hope you love the recipe as much as I do and share your creations with me on Instagram @holisticrx !!

 

Ingredients

  • 2 bags of frozen cauliflower rice (I used the Whole Foods 365 brand) or 1 large cauliflower head, shredded into rice-like texture

  • 1 organic large egg

  • 2 tbsp ground flax seeds

  • 1 tsp whole flax seeds

  • 1 tbsp almond meal

  • 1/2 cup fresh mozzarella cheese

  • 1/2 cup grated parmesan cheese

  • 1/2 tsp pink Himalayan salt

  • 1/2 tsp black pepper

  • 1 tsp garlic powder

  • 1/4 tsp red pepper flakes

  • 1 tsp oregano

  • Your favorite tomato sauce (I used Rao's Arrabbiata sauce)

  • Fresh basil leaves

  • Optional toppings: Fresh spinach, cherry tomatoes, mushrooms, organic pepperoni, peppers, onions

Instructions

  • Preheat oven to 425F and place pizza stone (or baking sheet if you don't have one) in the oven

  • If you are using the frozen cauliflower rice, let it sit out for about an hour to naturally defrost. Place the "rice" in a microwave safe bowl, cover it with a paper towel and heat it up for about 3-4 minutes

  • Let the rice cool down for a few minutes and drain the excess water using a cheese cloth or paper towels until the rice is almost dough-like

  • Mix in the egg, all spices, flax meal and whole seeds, almond meal, 1/4 cup mozzarella and parmesan cheese. Leave about 2-3 tsp of parmesan to sprinkle on top after it's done baking

  • Using parchment paper, spray with coconut oil to avoid any sticking. Form a pizza pie shape using your hands and place it gently into the oven

  • Bake for about 8-11 minutes until the edges begin to turn golden

  • Take the crust out of the oven and flip it upside sown to make sure both sides get that golden color. Bake the other side for another 8 minutes or so

  • When the crust is about 80% baked, take it out of the oven and top with tomato sauce, remaining mozzarella and parmesan cheese. Bake for another 6-7 minutes

  • Lets the pie cool off before topping with fresh basil and other favorite ingredients

  • Share and enjoy!!

RecipeBianca GasparroRecipe, Low Carb1 Comment