Cauliflower Crust Pizza

Cauliflower Crust Pizza 2

The past couple months, I’ve been trying to be diligent about getting back on track both with exercising and how I eat.  I wrote this post a couple months ago detailing my workout plan, and my sister and I have been sticking to it since mid December.  Let me tell you, it is DIFFICULT, but having someone to do it with/keep you accountable makes it so much easier.  She’s leaving to work at summer camp at the end of May and I’m not sure what I’m going to do with her gone.

However, working out is only half the battle, making how you choose to nourish your body arguably more important.  For Christmas, one of my roommates gave me this book and it has forever changed how I view food.  As someone who has struggled with food regarding how it makes me look and feel, this has been liberating to say the least.  Food is supposed to make me look and feel my best.  And I’m excited that this book has given me the motivation to exchange bad habits for better ones.

Speaking of bad habits, I absolutely ADORE pizza, but hate how a few greasy slices make me feel afterwords.  Amelia Freer included a recipe for Cauliflower Pizza in her book that intrigued me, so I thought I’d give it a shot.  I have tried other cauliflower based crust recipes in the past, but none have been as successful as this.  I tweaked the recipe a little based on what I had on hand, and it turned out GREAT! I hope you give it a shot and enjoy it as much as I did.  Cauliflower Crust Pizza

Ingredients: Coconut oil, 1 lb. cauliflower, 1 egg, 1/4 cup mozzarella cheese (I used the Trader Joe’s Vegan Mozzarella Style Shreds), a pinch of sea salt, a pinch of pepper, 1 tbsp gluten free flour (I used almond flour), 1 tsp dry yeast flakes, 2 tsp Italian season (including red pepper flakes and garlic powder), toppings of your choice

  1. Pre-heat oven to 325º
  2. Prep pizza pan (or any oven safe pan) with a layer of coconut oil, parchment paper, and another layer of coconut oil.  This helps the parchment paper to stay better on the pan
  3. Crust:
    • 1lb. cauliflower, washed, dried, and ‘riced’ in a food processor (if your super lazy like I am, Trader Joe’s has frozen and fresh riced cauliflower available at most locations.  Makes life sooooooooo much easier!)
    • Microwave or steam the riced cauliflower for 3 to 4 minutes (careful not to let it get mushy) and place cooked cauliflower in a kitchen towel or cheese cloth.  Let cauliflower cool to the touch
    • While the cauliflower is cooling, in a medium sized bowl mix the egg, cheese, salt, pepper, almond flour, yeast, and seasonings
    • Once the cauliflower has cooled to the touch, squeeze out all the excess water (there is a LOT of water in there that you don’t want making your crust mushy and gross, so make sure to squeeze it super well)
    • Add cauliflower to other ingredients and mix together.  The end mixture should still be a little wet
    • Spoon mixed ingredients onto prepped pizza pan and spread evenly
    • Place pan in the oven and bake for around 40 minutes, or until crust is golden brown
  4. Toppings:
    • For this pizza, I just used what I had in my fridge.  This happened to be: bacon, onions, goat cheese, and arugula
    • I cooked the bacon (about half a piece, cut into small pieces) and set it aside to drain
    • I then caramelized a quarter of an onion in some of the left over bacon grease
    • Once the crust was finished, I pulled it out of the oven, putting the bacon, onions, goat cheese, and arugula on top
  5. Finally, enjoy!




P.S. I realize that bacon is not the healthiest choice that I could’ve made.  But considering it was half a piece, I’m not not going to torture myself over it or cut it out of my diet completely.  Bacon is awesome (especially in moderation ?)

P.P.S.  Amelia Feer also just released a cook book that I SERIOUSLY want.  It’s called Cook. Nourish. Glow. and if its half as good as her other book, it’ll be amazing.