When you’re trying to stay away from eating carbs, it seems like it’s exactly THEN that you suddenly want them. Even when I was straight 100% clean eating, I rarely had pasta or pizza. And since I’ve been doing Medifast, I am definitely not having pasta or pizza.
But that doesn’t mean you have to completely do without.
It just means that you have to get a little creative instead.
Like how about using grated, raw cauliflower to make your pizza crust?
I know.
A totally radical idea, no?
But yet … it worked.
The only drawback to the recipe is that it’s a little on the time consuming side. Because after grating the cauliflower and mixing it with a few simple ingredients, you have to bake it, then flip it and bake some more, and then top with tomato sauce and cheese, and then bake some more.
Maybe an hour start to finish?
In the grand scheme of things, not terrible, and, well, if it satisfies your pizza craving without carb loading … that’s a good thing.
And honestly, you couldn’t get healthier. Zero guilt. High vegetable intake. Math was never my strong suit, but that’s the kind of equation I like.
Whether you happen to be avoiding carbs, are eating gluten-free, or just want the taste of pizza without the side of remorse, give this one a try. You just might get hooked too.
Hungry for more cauliflower fake-out dishes?
This Mock Shrimp Risotto is a must-make. And coming next week? Cauliflower Bread Sticks. Yep. For realz.
Tomorrow? We visit Baltimore.
Cauliflower Pizza Crust
Recipe courtesy of Sandy’s Kitchen Adventures
Ingredients:
Crust:
1/2 cup or 2 oz 2% Reduced Fat Three Cheese Mexican Blend
1/8 tsp garlic powder – optional
1/4 tsp basil – optional
Measure out 1/2 cup diced tomatoes and puree in blended or chopper. I just pulsed for a few seconds in my little chopper. Set aside.Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and spray lightly with cooking spray. Combine grated cauliflower, egg beaters, cheese, garlic powder and basil until mixed completely. Spoon mixture on prepared pan. Use the back of a spoon to thin out mixture and form a circle about the size of a dinner plate without the rim. The thinner the crust the less chance of it being soggy. Bake for 30 minutes. Carefully flip the pizza crust over by using a spatula to lift all edges of the crust off the parchment first. Bake an additional 10 to 15 minutes until edges are really brown and crisp. Mine are usually burnt around the edges but it won’t taste burnt. Let cool.
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I’ve seen so many people make this that I think it’s high time I gave it a try! I’m just not going to be able to market it as “pizza” to the peanut gallery…maybe a savory tart?
Joanne recently posted..Tomato Ravioli
I used foil instead of parchment paper and lightly sprayed it but, it stuck a little on the one side. No big deal though. It still tasted amazing! Thanks for sharing this!