May 12, 2016
Sorry for being MIA for so long on the blog. Traveling really messes my schedule up and it’s hard for me to sit down and type. It is something I am trying to overcome. I was talking about this issue with my friends last night, and I never want to sound like I am complaining, but I do want to honestly share my thoughts with you.
Before there were like a billion different types of social media, my blog was my #1 place to share my thoughts, feelings, and basically anything that was going on in my life. I remember the days when my blog was hosted on Tumblr and it got so popular that Tumblr would crash every time I posted something that drove a ton of traffic. So then, Blogilates moved to WordPress. I was still blogging about 7x a week – in fact, I would not let myself fall asleep until there was a blog post up!
Now I find myself blogging when I find time, and that really crushes my soul! But the thing is, now that there’s Instagram, Facebook, Snapchat, YouTube, Twitter etc…there are SO MANY CHOICES for thought sharing that sometimes I get overwhelmed and find myself not sharing at all. Do you know what I mean? Sigh.
I am going to try my best to blog more, like I used to. Because this blog is my open diary and it is very therapeutic to write to you. And it’s nice to write to people who will actually read – unlike on IG where people take a look at the pic, and make a comment asking where I got my dress when it says it in the caption – LOL.
That was a major tangent!
Are you ready to learn how to make the best Cauliflower pizza I have ever tasted IN MY LIFE!!!! The crust does not taste cardboardy or bland at all. In fact, the texture tastes and feels like real bread! I am really excited to share this gluten free, low carb, vegetarian pizza and breadsticks recipe with you!
CAULIFLOWER MARGHERITA PIZZA
Yield: 8 servings
Serving Size: 1 slice
Prep Time: 15 min
Cook Time: 45 min
- 1 large head cauliflower (about 425 grams, riced)
- Pinch of sea salt
- 1/2 cup mozzarella/parmesan blend shredded cheese
- 1 egg
- 2 tablespoons almond flour
- 1/2 teaspoon garlic powder
- Pinch of sea salt
- Nonstick cooking spray
- 3 tablespoons tomato sauce
- 4 ounces fresh mozzarella, sliced
- 1 tomato, sliced thinly (optional)
- Basil leaves for garnish
- Preheat oven to 400°F. Remove stems from cauliflower and chop florets slightly. Place into a food processor and “rice” until it resembles short-grain rice.
- Lay cauliflower on a nonstick baking sheet and sprinkle with salt. Bake for 20 minutes. Let cool slightly and then place in a clean dish towel. Squeeze out all liquid (you’ll only be left with about 1 cup of packed cauliflower rice). Increase oven temperature to 425°F.
- Place back into the food processor with the cheese, egg, almond flour, garlic powder and salt and pulse until it resembles dough.
- Using your hands, flatten dough onto parchment paper or a silicone baking sheet coated with cooking spray into an 8-inch pizza crust. Bake for 18-20 minutes.
- Spread tomato sauce and lay down fresh mozzarella. Return to oven for 5-6 minutes or until cheese melts. Sprinkle with fresh basil, top with tomatoes, and serve.
Calories: 89 | Protein: 7g | Fat: 6g | Net Carbs: 2g | Fiber: 2g
Yield: 4 servings
Serving Size: 2 breadsticks
Prep Time: 10 min
Cook Time: 25 min
Total Time: 45 min
- 1 large head cauliflower (425 grams riced)
- 4 tablespoons liquid egg whites
- 1/4 cup cooked quinoa
- 1/2 cup plus 1/2 cup mozzarella or vegan cheese, shredded
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Pinch of pepper
- Preheat oven to 400°F.
- Remove long stems from cauliflower and chop any large florets. Place in a food processor and pulse to “rice” the cauliflower. You want pieces no larger than short-grain rice. Transfer to a nonstick baking sheet or parchment and roast for 20 minutes. Cool for 10 minutes. Increase oven temperature to 450°F.
- Place riced cauliflower into a clean dish towel and squeeze out all liquid (you might get as much as ½ cup!). Transfer to a bowl.
- Stir in the egg whites, quinoa, cheese, nutritional yeast, garlic powder, salt and pepper.
- Line parchment paper on a baking sheet, and form a rectangle about 8-by-3-inches, and pat down.
- Bake for 20-22 minutes, then top with remaining cheese and bake 5 more minutes.
- Cut into 8 sticks and serve with marinara sauce.
Calories: 111 | Protein: 11.5g | Fat: 4.7 | Net Carbs: 7.7 | Fiber: 4.2
And if you’d like to watch the fun YouTube video I filmed for this recipe, here it is!
Hope you guys enjoyed this! Comment below and let me know what your favorite pizza toppings are! If you love this recipe, I have more amazing clean recipes and a meal plan at the28dayreset.com.