The Best Cauliflower Crust Pizza Recipe

The Best Cauliflower Crust Pizza Recipe

The best damn Cauliflower Crust Pizza.

I have am addicted to cauliflower crust pizza. It is my go-to meal on a Friday night. And the best part… it’s not even a cheat meal!

You can eat the whole damn pie and not feel guilty.

Cauliflower Crust Pizza - Fitness with PJ

Cauliflower Crust Pizza

1 medium head of cauliflower, washed and dried

1/4 tsp salt

1.5 tsp Italian seasoning

1/2 tsp garlic powder

1/4 cup low fat mozzarella cheese, grated

1/4 cup parmesan cheese, grated

1 egg *

2 tbsp almond flour

Pizza sauce (I use tomato sauce and mix in my own garlic and herbs)

Toppings:

Roma tomatoes

Fresh basil

More mozza for topping

However, you can add whatever topping floats your boat – but I highly recommend fresh basil. It’s so good!

Directions:

  1. Place your pizza pan in a preheated 450 degree oven. You want to place your pie on an already hot pan.
  2. Wash and dry cauliflower and cut into florets.
  3. Pulse in a blender or food processor until you have rice consistency. You won’t need the stems at all. FYI: this part is very tedious if you don’t own a food processor – which I don’t. So, if there are any food manufacturers who are reading this may I suggest you start selling riced-up cauliflower. I would be a customer for life!
  4. Place cauliflower in a microwave dish, cover and cook for 4-5 minutes.
  5. Let the cauliflower cool (I put mine in the fridge) and then scoop it into a clean towel and wring out as much water as you can. This is crucial if you want a crust that will stay together.
  6. Place the cauliflower back into the bowl and add all the ingredients (with the exception of the toppings) and mix well.
  7. *If your cauliflower does not form a tight ball after this step you may need to add some liquid egg whites, in addition to the egg. It really depends on how big your cauliflower is… cause size does matter with this recipe.
  8. Form your crust on a sprayed piece of parchment paper.
  9. Place parchment on the pan that was heating up in the oven and bake for 20-minutes.
  10. Remove from the oven and flip the crust. This is my secret to getting a crisp, bread-like crust! I simply place another piece of sprayed parchment on top and flip the pan.
  11. Place back into the oven and bake for another 10 minutes. Keep an eye on it, though. You want it golden brown.
  12. Once browned, pull from the oven and add your sauce and toppings and then place back in the oven for another 5-8 minutes, or until the cheese has melted and is all bubbly and yummy looking.

Nutrition Facts (for crust only):

Calories: 404

Fat: 19g (high due to the almond flour)

Saturated Fat: 5.5g

Sodium: 1216 mg (a little high due to the cheese)

Carbs: 38.7

Fiber: 13g

Sugar: 11.7 g

Protein: 33.6g

The crust on a cauliflower crust pizza is really the bulk of the calories if you only add a 1/4 cup of sauce, and use the toppings that I suggest. If you follow those instructions you will be eating a whole pie that is under 600 calories.

Pretty damn good considering a medium cheese pizza (that’s with no toppings) from Panago is 1,680 calories.

Cauliflower Crust Pizza - Fitness with PJ

 Cauliflower Crust Pizza - Fitness with PJ

 

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10 Best Oatmeal Recipes

10 Best Oatmeal Recipes

10 Best Oatmeal Recipes

I love oatmeal. I have been known to eat for breakfast (not unusual, I know), for lunch and again for dinner (now getting weird).

While some people order eggs benny while brunching with friends at a restaurant, I will ask for a big ol’ bowl of oatmeal, brown sugar on the side please.

Why am I Team Oatmeal?

Well, first off let’s start with the fibre content. One bowl has about 4 grams per serving, and we should be aiming for 25-30 grams a day.

It is a slow-releasing complex carbohydrate, leaving you fuller for longer – and with the fuel to take you through your morning and last you until lunch.

Oatmeal contains important vitamins and minerals such as iron, thiamine, folic acid, vitamin E, magnesium, selenium, and zinc.

A bowl of oatmeal for breakfast will also help re-stabilize your blood-sugar levels, giving you the energy needed to tackle your busy mornings and help you manage your weight.

Not all oatmeals are created equal, though. The pre-packaged, instant oatmeal packets are filled with sugar and unnecessary chemicals and additives that we just don’t need first thing in the morning.

Don’t be fooled, even the weight-controlled instant oatmeal isn’t that healthy for you.

If time and convenience are the reasons you reach for those handy little packets in the early hours, then allow me to show you how you can make a healthier, cleaner version in just under five minutes – using ingredients that you most likely already have in the cupboard!

best-oatmeal-recipes-Fitness-with-PJ

Steel-Cut Oatmeal Base

I, personally, prefer steel-cut oats because they have a higher protein and fibre count than rolled and quick cooking oats. This recipe I make on a Sunday and it provides me with 4 servings of oatmeal which I then refrigerate and re-heat during the busy work week.

Recipe #1 – the base

1 cup steel-cut oats (I love “Bob’s Red Mill Steel-Cut Oats”)
3-1/2 cups water
dash of unrefined sea salt

Bring water and sea salt to a boil, add oats and gently boil on low heat with the lid on for 20 minutes, stirring occasionally. Take off the burner and add the following:

3 tbsp ground flax seed (or you can use bee pollen, salba seed, chia seed, hemp protein)
1 tsp vanilla extract
1/2-1 tbsp tbsp cinnamon (adjust according to your taste)

Mix the above in with the oatmeal and let it sit until thick and then place in a container and put in the fridge.

This will keep for up to 5-6 days. In the mornings simply spoon a serving into a microwaveable dish (remember, your container is now holding four servings, so simply cut the oatmeal in fours so that you get the appropriate serving amount) and microwave for 1:00.

Add milk, or almond milk until your oatmeal is at the consistency that you like and then put it back in the microwave for another minute. From there you can add any of the following to make your oatmeal even healthier AND tastier:

  • Recipe #2 Apple Walnut Oatmeal
    • 1 tbsp chopped walnuts
    • 1/2 diced apple (it’s even better if you microwave the chopped apple in some cinnamon and stevia for 1-2 minutes to soften it)
    • sprinkle a bit of cinnamon on top
  • Recipe #3 Banana Bread Oatmeal
    • 1 tbsp chopped walnuts
    • 2 chopped dates, or 1 tbsp raisins
    • half of a banana, sliced on top
  • Recipe #4 Blueberry Strawberry Oatmeal Dream
    • 1/2 c fresh or frozen blueberries & 1/2 c sliced strawberries
    • Slivered almonds on top (if you have time, toasted almonds is really good in this)
  • Recipe #5 Cherry Vanilla Oatmeal
    • 2 tbsp dried cherries
    • 1 tbsp sugar-free cherry jam
  • Recipe #6 Cranberry Oatmeal
    • 2 tbsp dried or fresh cranberries
    • 1 tbsp walnut pieces
    • a drizzle of honey on the top
    • 1 tbsp sliced almonds
  • Recipe #7 Super Duper Oatmeal
    • 1/2 c blueberries (fresh or frozen)
    • 1 single serving, sugar-free apple sauce container
    • A sprinkle of cinnamon on top
  • Recipe #8 Pumpkin Pie Oatmeal
    • a dash of nutmeg
    • 1/2 tsp pumpkin pie spice, or if you have it in the cupboard, 3 tbsp canned pumpkin pie filling
    • 1 tbsp sliced almond (if you have time, toast the almonds – yummy!)
  • Recipe #9 Yogurt Oatmeal (boost the protein and calcium of your oatmeal with these additions)
    • add a 1/4 – 1/2 cup of plain Greek yogurt
  • Recipe #10 Peachy Keen Oatmeal 
    • add some sliced peaches (drained) and sprinkle the top with a bit of nutmeg

 

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