Cauliflower Pizza Crust Recipe

I am totally new to the cauliflower ball game and I’m totally ok with it. I’ve learned that I have to keep my healthy eating journey interesting or I will get bored and YOLO on pizza {& Oreos, & fried rice, & queso, & the list goes on}. Cauliflower Crumbles by Green Giant caught my eye at the grocery store {veggie section} and I decided to toss it in the cart…. and I had no idea what I was going to do with it.

At first, I used the cauliflower crumbles as a rice substitute on my low carb days. It was good, different and totally #healthy.  But, that couldn’t be all these crumbles were made to do. I stumbled upon a video from Paige Hathaway {click here to see} and she made pizza crust with cauliflower crumbles {stop the madness}. The end result looked amazing but she had sooooo manyyyy stepssss {like who has time for that?!}. I went to the fridge and discovered a recipe on the back of the bag {um..winning}.

Time to put this ‘pizza crust’ to the test. The entire process took me about 45 min but a handful of my time was figuring out what I was doing. It shouldn’t take me so long next time since I have a better idea of how to make the crust. Some of the steps are different than what was listed on the back of the bag… so here is my version:

Jenn’s Verison of Cauliflower Pizza Crust

  • Preheat oven to 425 / 450
  • Steam the crumbles per the directions on the bag for 4 minutes
    • Let cool for a min or two after
  • Place crumbles out on paper towel and let crumbles cool a bit longer
  • Wrap the crumbles in the paper towel and ring out excess liquid
    • This step is uber important and not included in the directions on the back
  • Add dry crumbles to large mixing bowl and add the following:
    • 1 egg white
    • 1 cup of mozzarella
      • Macros below are for fat-free mozzarella
    • 2 tablespoons of parmesan cheese
    • 1/4 teaspoon of basil and oregano
      • Recipe called for onion powder and garlic powder but I didn’t use them
    • Full turn of pink Himalayan salt and 2 turns of cracked pepper
      • Recipe called for ‘salt’ but I use pink Himalayan salt… regular salt will do
    • 1/4 cup of coconut flour
      • Any other flour will do but macros are for coconut flour 
    • Mix all ingredients together until it forms a dough-like texture
  • Add dough to parchment paper /// baking sheet and roll out the dough. I made a little crust too.
    • Bake for 25-35 min or until golden brown
    • You’re going to want to make sure that it’s super cooked to make it stick together. I want for just beyond golden ;).
  • Remove crust and add toppings and cook again until toppings are melted
    • My toppings: pizza sauce, pico, chicken, shredded cheese

ALL DONE!

Macros for entire crust: 4F, 11.5C & 30P
My macros for toppings: 5.5F, 8.5C, 9.5P
Macros for crust and pizza (3/4 consumed):  7.1F, 15C, 30P

Keep cookin’
Jenn

PS: You can get trim with Jenn 🙂 

 

 

About trimwithjenn

My blogging goal is to give you at least one health, fitness and / or wellness tip!

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