you guys!
you guys!
YOU GUYS!
pizza is no longer a problem! i have solved the pizza conundrum!
thanks to my super intelligent runner friends, i have been thinking about cauliflower the past two weeks. mollie started it off when she shared a recipe for cauliflower tortillas with rebecca on facebook. this, only a week or so after i'd first heard of cauliflower rice, made me start thinking about cauliflower pizza crust. was it possible? would it be good? quickly, i asked for a cauliflower pizza crust recipe and erin delivered with a thicker-crust recipe from fitness is delicious.
after thinking about what i like in pizza (thin, crispy crust), a little searching, and a lot of nerve, last night i finally whipped up a cauliflower pizza and it. blew. my. mind. if you are flour-free due to blood sugar spikes or other health-related reasons, OR EVEN IF YOU'RE NOT, you've got to try this!
instead of waking up at 3am to correct my high blood sugar, can you believe that i woke up low?
this is amazing.
you guys!
YOU GUYS!
pizza is no longer a problem! i have solved the pizza conundrum!
thanks to my super intelligent runner friends, i have been thinking about cauliflower the past two weeks. mollie started it off when she shared a recipe for cauliflower tortillas with rebecca on facebook. this, only a week or so after i'd first heard of cauliflower rice, made me start thinking about cauliflower pizza crust. was it possible? would it be good? quickly, i asked for a cauliflower pizza crust recipe and erin delivered with a thicker-crust recipe from fitness is delicious.
after thinking about what i like in pizza (thin, crispy crust), a little searching, and a lot of nerve, last night i finally whipped up a cauliflower pizza and it. blew. my. mind. if you are flour-free due to blood sugar spikes or other health-related reasons, OR EVEN IF YOU'RE NOT, you've got to try this!
instead of waking up at 3am to correct my high blood sugar, can you believe that i woke up low?
this is amazing.
before baking
after time in the oven
CRISPY CAULIFLOWER PIZZA CRUST
Yield: 2 servings (half a pizza each)
Nutrition: 220 calories, 22 carbs per serving
INGREDIENTS
1 head of cauliflower, trimmed to florets without much stem
1/4 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese
1 egg
a few shakes of red pepper flakes, optional
1 tablespoon almond flour, optional (I did not use the almond flour)
DIRECTIONS
Cut a piece of parchment paper to the size of your pizza stone or baking sheet and set it on a large cutting board. Place the pizza stone or baking sheet in the oven and preheat to 450 degrees.
Wash and thoroughly dry the head of cauliflower. Pulse the trimmed florets in your food processor until you get powdery snow-like cauliflower (you will likely have to do this in batches). You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump the cooked cauliflower onto a clean tea towel and allow to cool.
Once the cauliflower is cool enough to handle, wrap it up in the tea towel and wring out as much water as possible. Place in a large bowl and wash your hands.
Add the cheese, spices, and almond flour (if using) to the bowl.
Spray the parchment paper (still sitting on the large cutting board) with cooking spray or coat lightly with olive oil.
Add the egg to the cauliflower mixture and mix with your hands. Form the dough into a crust on the oiled parchment paper. Pat it down thoroughly.
Using the cutting board, slide the parchment paper onto your hot pizza stone or baking sheet. Bake for 8 - 11 minutes, until the crust begins to turn golden brown. Remove from the oven.
Add toppings -- whatever you want! Place the topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden. DEVOUR.
SOURCE
The Lucky Penny Blog
Yield: 2 servings (half a pizza each)
Nutrition: 220 calories, 22 carbs per serving
INGREDIENTS
1 head of cauliflower, trimmed to florets without much stem
1/4 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese
1 egg
a few shakes of red pepper flakes, optional
1 tablespoon almond flour, optional (I did not use the almond flour)
DIRECTIONS
Cut a piece of parchment paper to the size of your pizza stone or baking sheet and set it on a large cutting board. Place the pizza stone or baking sheet in the oven and preheat to 450 degrees.
Wash and thoroughly dry the head of cauliflower. Pulse the trimmed florets in your food processor until you get powdery snow-like cauliflower (you will likely have to do this in batches). You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump the cooked cauliflower onto a clean tea towel and allow to cool.
Once the cauliflower is cool enough to handle, wrap it up in the tea towel and wring out as much water as possible. Place in a large bowl and wash your hands.
Add the cheese, spices, and almond flour (if using) to the bowl.
Spray the parchment paper (still sitting on the large cutting board) with cooking spray or coat lightly with olive oil.
Add the egg to the cauliflower mixture and mix with your hands. Form the dough into a crust on the oiled parchment paper. Pat it down thoroughly.
Using the cutting board, slide the parchment paper onto your hot pizza stone or baking sheet. Bake for 8 - 11 minutes, until the crust begins to turn golden brown. Remove from the oven.
Add toppings -- whatever you want! Place the topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden. DEVOUR.
SOURCE
The Lucky Penny Blog
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