Yesterday, I had mentioned I was going to try cauliflower pizza crust. Well, I did!
The name of the game was use ingredients I had at home. Everything in this pizza was either from my pantry or fridge! I have a lot of veggies, so this became a veggie pizza!
Honestly, I have made the cauliflower pizza crust before, but it was just flimsy, and more eat with a fork than pick up eat type of pizza. If you aren’t familiar with the cauliflower pizza crust, it is cauliflower that is”riced” or broken into tiny pieces that resemble rice, and then made into a pizza crust. Kind of the same way you can make fake cauliflower mashed potatoes.
The cauliflower pizza crust can be found on this low carb bulletin board and a lot of other places on the web. Some people have steamed, or microwaved, the cauliflower first, and then cooked it in the oven. I decided to try it without cooking the cauliflower, so the only place it would cook is in the oven. I thought maybe it would hold together better. Unfortunately, that did not happen to be the case, but it still tastes pretty awesome! I love that this is naturally gluten free as well!
Cauliflower Pizza Crust
Print this recipe!
1 head cauliflower, cut in florets, and “riced” in a food processor
2 egg whites
1 tbsp italian seasoning
1 clove garlic, minced
1/2 cup cheddar cheese (or your choice of cheese)
1 cup marinara sauce
toppings of your choice (I used mango, mushrooms, and peppers)
1 cup shredded cheese to top the pizza (I used asiago pressato)
Wash the cauliflower and “rice” it in a food processor, so it turns in little tiny pieces, like rice.
In a bowl, mix the cauliflower, egg whites, Italian seasoning, salt and pepper, minced garlic, and cheddar cheese. Mix well.
My pizza pan was 12 inches in diameter, and this made 2 pizzas. If your pizza pan is bigger (or smaller), you may have to adjust.
Preheat the oven to 400 degrees.
Take 1/2 of the cauliflower dough, and press into a greased pizza pan.
Bake for 20 minutes, just to slightly cook the cauliflower and melt the cheese. Yum!
Remove from the oven the spread on the 1/2 cup marinara sauce, toppings, and 1/2 cup shredded cheese.
Bake another 15 minutes. Repeat with the rest of the cauliflower to make another pizza.
I sliced each pizza into 8 pieces, which is a rather small pieces. It calculates to 106 calories per slice, 13 grams fat, 11 grams carbs, and 6 grams protein.
I had 2 slices for dinner, and it was filling! Just think how many veggies you are getting!
In other news, I also made this Avocado Chickpea Bread. I saw it posted, and knew I had to try it, and I had all the ingredients! I adapted it quite a bit, making it grain free (it uses “gluten free flour blend”, which if you use the store bought kind, it most times is not grain free). I need to come up with my own grain free gluten free flour blend, but I really enjoy using a bunch of different gluten free flours to come up with my own version!
Today’s lunch experiment is going to be this bread with avocado egg salad! I must be having a thing for avocados….
I went for a run yesterday, to prepare for my 5K (which is this weekend!!), and it did not go well. I’m trying not to let it get me down. I really don’t feel ready for this race because I am about a month away from running a 5K in my training program. But I am determined I am going to do it anyways! I have one more run before the race (on Friday), and strength training on both days. I keep telling myself this boot camp will just make me stronger and a better runner! We will see!