You know what happens when you bring an idea to a group of 1,600 friends who are all going after the same healthy-eating goal as you? You get a goldmine of suggestions, tips, tricks, and ideas. It. Is. Awesome.
So, what started out as a “Hey, I made a cauliflower pizza crust…you should try it” post has now become a “clean-eating pizza possibilities roundup” post. And I’m a-okay with that.
First, The Rationale: Pizza is amazing. Everyone loves pizza. Pizza is seen (and felt) as a cheat food, which right now makes pizza that much more appealing. The only problem is that pizza, in its traditional form, isn’t all that great for you. A pepperoni personal pan pizza from Pizza Hut (which is only big enough for a child, if we’re being honest) weighs in at 29f, 67c, 25p. That’s almost a day and a half worth of carbs in my world. 🙁
So, onto The Alternatives: as of yesterday, I knew of two alternatives: cauliflower crust and arrowroot crust (which has as many carbs as flour crust, so it’s not a good option here right now). After talking to the Project You Crew, I can now share tons!
- Use a pre-made pita or tortilla as the crust. Bake it briefly to get it crispy, add your toppings, broil 2-4 mins to melt and brown the cheese. There are lots of great options. (You can probably find all of these locally, but i’m going to link you up to Amazon in case you’re having trouble finding anything. They’re in big quantities but should freeze well if you go that route.) Here are your suggestions:
Ezekial Tortillas (Thanks, Crystal!)
Joseph’s Pitas. I’ve used these for wraps, but never thought of them for pizza crusts. (Thanks, Steve!)
Mission Tortillas. They have a carb balance and a gluten free option. (Thanks, Steve!)
Santa Fe Whole Wheat Tortillas (Thanks, Steve!)
Olé Xtreme Wellness Wraps (my personal fave)
- Make a crust out of spaghetti squash (Thanks, Monica!). I’ve never tried this, but there’s a promising recipe here: http://sharedappetite.com/recipes/gluten-free-spaghetti-squash-pizza-crust/#_a5y_p=3895794
- Invert your pizza. This is best served as an individual pizza (I don’t think it would hold up well in a larger size). In an individual-sized casserole dish, layer parmesan cheese, pepperoni, cheese, then your favorite toppings. Bake or microwave until it’s melty and awesome. (Thanks, Kim!)
- Try this Fathead Crust made of cheese, eggs, almond flour, and cream cheese. (Thanks, Melody!)
- Pizza Pie from PaleOMG. If you don’t know about this Juli Bauer and her amazing recipes, go meet her right this second! (Thanks, Carol!)
- Pizza Quiche. I can’t even tell you how excited I am to try this. Start with this basic quiche recipe (which now has 12 eggs instead of 8!) and use your favorite pizza toppings in place of (or in addition to) the spinach, ham, and mushroom combo. I’d add a generous sprinkle of Italian seasoning to the mix. Serve with a side of warm pizza sauce. (Thanks, Jessica! I’m so excited to make this!)
- Cauliflower Pizza Crust, what I thought this post was going to be about before you all made it so much cooler and shared so much more awesome info.
- 1 head of cauliflower, riced (I'll walk you through that)
- 4 eggs
- 1 cup shredded mozzarella
- 2 tbsp. shredded/grated/whatever parmesan
- 1 tsp Italian seasoning
- Preheat oven to 450.
- Remove the stem and leaves of your cauliflower. Cut into big chunks (6ths maybe?). Throw in food processor or blender. Pulse until it's like rice. Stop pulsing before it becomes like a paste.
- Microwave for 8 minutes. Don't add water or anything. It'll cook on its own.
- While that's cooking, whisk together the eggs, cheese, and seasoning.
- When cauliflower is finished cooking, get as much water out of it as you can (I squeeze mine in a clean dish towel. You could also put it in a strainer and push out the water with the back of a serving spoon).
- Add cauliflower to egg mixture and blend well.
- Grease a casserole dish or cookie sheet. (I used a pizza stone, but you don't grease those.)
- Spread your mixture out into a crust. Don't get it too thin. This stuff is delicate.
- Bake for 15 mins (depending on the density of your crust)
- Remove crust and add all your favorite things to it: sauce, toppings, cheese. Consider turkey pepperoni for this. It's pretty great.
- Broil for 2-4 minutes until cheese is melted, browned, and bubbly to your preference.
- Use a spatula to lift it off the baking sheet, but don't serve it yet. Let it cool for a bit before you try to dish it out. The crust needs a few minutes to cool so it stays together better, but you want that to happen after it's released from the baking surface.. If you made it in a casserole dish, treat it like lasagna. If it's on a cookie sheet or pizza stone, don't expect to pick up slices and eat it like a flour-based crust. Cut it into squares and eat it with a fork. It's still pretty great and definitely pizza-y.
Nutrition facts are for the crust only. It's also listed under MFP as MyMacroTools Cauliflower Pizza Crust. I stored leftovers in a Tupperware with layers separated by wax paper.
Here are the end results. I’m pretty excited to be having more for breakfast this morning. 😉
Big thanks to Eat.Drink.Smile for the original recipe for the crust. http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html
Post contains affiliate links, but only to things I’ve used and loved personally or have been recommended by the Project You Crew.
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