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I blame this book for spoiling my relationship with bread. I was a vegetarian for many many years and bread and all things bread-like were the mainstay of my diet for a very long time.
And it showed…
I always looked puffy and bloated. My belly was nowhere near flat, even though my legs were tiny. I had what I now believe was the start of metabolic syndrome. Now, I can’t blame the book for my complete departure from carbs. That came much later as I learned the benefits of becoming fat adapted and bringing healthy fats back into my diet. Not only did my belly “depuff”, but I also felt better. I had more energy and less brain fog. It was a huge health win for me.
That said, I’m not carb-phobic. While I do feel that cutting gluten (I still dabble in it here and there, but not often) and dramatically reducing processed food and sugars is the reason I’m still wearing a bikini at 48, sometimes I still put my hand in the breadbasket. I want to enjoy my food and I never want to feel restricted or as though any food is off limits.
I just eat with the awareness that some foods are better than others and to minimize the not-so-good ones. Also, the less crap I eat, the less crap I crave. Once you’re off that vicious craving cycle, saying no to certain foods is so much easier.
Now, with all that said, this girl still likes her pizza and that’s not going away. I’ve noticed a ton of cauliflower or veggie-based crusts on the market lately which is a huge improvement as most options are gluten-free, but to be honest, most of them are still very “carby” and not ideal to have very often (for me at least).
So here’s a home-made alternative that I really love. Granted, it doesn’t have that chewy texture of a gluten-filled glorious New York style pizza, but it does hit the spot and cure that pizza craving.
Give it a whirl and let me know what you think!
Gluten Free Cauliflower Pizza Recipe [Low Carb + Keto]
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 5 to 6
For the Crust
- 1 12-ounce bag of cauliflower rice (or one head of cauliflower, diced)
- 2 tablespoons of sesame oil
- 2 egg whites and 1 yolk
- ½ cup shredded cheese
- 1/4 cup parmesan cheese
- 1 teaspoon salt and pepper each
- 1 cup gluten-free tomato sauce
- ¼ cup additional soy cheese – see cheese comment above
- 1 cup fresh baby spinach
- ½ cup fresh basil
- 1 can artichoke hearts
- Anything else you may want on a pizza. I added a little soy chorizo for extra protein (and yes, this might have gluten too, so eater beware).
- Preheat oven to 400 and line a cookie sheet with oiled parchment paper.
- Boil cauliflower rice until mushy – about 10 mins. Then drain through a strainer (get as much liquid out as you can) and mash like you would potatoes
- Add salt, pepper, oil, eggs and cheese.
- Spread mixture out onto cookie sheet at about a ½ inch in height and pop in the oven for 30 minutes, or until brown on edges.
- Leave the oven on, but take out the “crust” and add tomato sauce and your other toppings like you would a normal pizza.
- Put back in the oven and cook for an additional 30 mins, or until well browned around the edges.