Low Carb

Cauliflower Pizza Crust

Austin Here!

This is a healthy alternative recipe, but please note: It does have calories, and can only be as healthy as the toppings you choose. 

Below is a recipe my family enjoyed a few nights ago. We got it from the Detoxinista.com, and while we have adjusted our measurements a little bit, we could not be more excited with how it turned out! Now, while the rest of my family decided to be classic in their approach to the pizza sauce sauce I went a little bit crazy. Deliciously crazy! I used Classic Wholly Guacamole as the sauce on my pizza, and it was stunning! I enjoyed every bite, every taste! Oh and, yes, the picture above is the pizza I had. The pepperoni and sausage is turkey based and quite tasty! More healthy than their classic counterparts!

Below is the recipe as we used it, as we enjoyed it. Almost all of the photographs are from the original post, which you can see by clicking the link to the original website above. Please enjoy this recipe, like our family did!

 

If you want to skip the photos and just read the text directions, Scroll ALL the way down. There is an unabridged directions list way below!

Cauliflower Pizza Crust

Makes 1 large crust. 

Recipe courtesy of Doris Choi

Ingredients:

  • 4 cups raw cauliflower rice
  • 1 egg, beaten
  • 1/3 cup soft goat cheese (chevre) [my family used low fat mozzarella]
  • 1 teaspoon dried oregano
  • pinch of salt

Method:

Preheat your oven to 400F, then get to work on your crust.

Step 1: Begin by making your cauliflower “rice.”

(This can be store bought in the produce section)

Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Step 2: Cook & Strain the rice.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

Now here comes the secret:

Once you’ve strained the rice, transfer it to a clean, thin dishtowel

Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!

It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.

 

Step 3: Make & Shape the dough.

In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.

Don’t be afraid to use your hands! You want it very well mixed.

It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!

Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, which is not to be confused with WAX paper– they’re very different!)

Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

 

Step 4: Bake!

Bake for 35-40 minutes at 400F.

The crust should be firm, and golden brown when finished.

Step 5: Load on the Toppings!

Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts and adding the toppings, wrap up the whole pizza in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! Simply thaw and bake at 400F, as directed below, until the cheese is hot and bubbly.

Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.

Then slice and serve immediately!

Enjoy!

 

THE SECRET TO PERFECT CAULIFLOWER PIZZA CRUST

Author: Detoxinista.com

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

INGREDIENTS

  • 4 cups raw cauliflower rice (about one medium head)
  • 1 egg, beaten
  • ⅓ cup soft goat cheese (chevre)
  • 1 teaspoon dried oregano
  • pinch of salt

INSTRUCTIONS

  1. Preheat your oven to 400F.
  2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
  5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
  6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
  7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  8. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
  9. Slice and serve immediately!

Insanely Good Turkey & Zuchini Meatloaf

GREAT choice for diabetics! To make this a full meal, pair this recipe with a serving of potatoes or brown rice, or add more vegetables to your meal.

8 servings

Ingredients:

1 3-lb package of Lean ground turkey*
5 cups grated zucchini (we used regular green zucchinis, but crooked neck squash would also work)
1 cup grated carrot
3 Tablespoons seasoning (we used Urban Accent Steak & Chop, a blend of sea salt, garlic, black pepper, dried onion, coriander, dill seed, caraway and chili pepper)

Directions: 

Grate the zucchini and carrot, rinse thoroughly and then press out all the water. Combine zucchini, grated carrot, turkey and seasonings, mix thoroughly.

Prepare baking pan with at least 1-inch walls, spray with olive oil. Divide meat mixture into 8 one-cup balls, place on a pan with at least 2-3 inches in between.

Cook:

375 degrees, for about 30-35minute, until no longer pink inside.  Drain off the liquids.


Nutrition Information: About 300 calories per individual meatloaf.

Some notes: We use ground turkey because the fat content is much lower than other ground meats. Notice that there is no added fats or fillers. If you choose to add carbohydrates such as crackers or oatmeal, it will change the consistency of the meatloaf, it will be moister, but the calorie and carbohydrate content will be much higher.

*Note – you can use Extra Lean, but it would be much drier; if you use the regular ground turkey blend the fat content would be higher, thus higher calories. 

Fajita-Style Chicken and Veggies

Ingredients

2 zucchini, sliced
1 yellow squash, sliced
1 bell pepper, sliced
1 medium onion, sliced
10 cherry tomatoes, whole
2 green onions, sliced into 1 inch long pieces
2 pounds boneless skinless chicken breast, cut into bite sized pieces 4 garlic cloves, sliced thin or minced
1 1⁄2 Tablespoon grapeseed oil
4 teaspoons salt (preferably pink Himalayan or kosher)
10 turns black pepper fresh ground
2 teaspoons ground cumin
1⁄2 teaspoons chili powder

Directions

Place zucchini, squash, bell pepper, onion, and tomatoes to a medium sized bowl.
Add half of the garlic, oil, salt, pepper and cumin to the vegetable bowl and stir to evenly coat, set aside. Place chicken pieces into a Ziploc bag or separate medium sized bowl.

Add the other half of the garlic, oil, salt, pepper, cumin, and all of the chili powder to the chicken. Evenly distribute seasoning and oil over chicken. (This step can be done ahead but does not have to be done ahead.)

Heat large pan (preferably cast iron) on high heat. (May get a little smoky)
Cook vegetables, stirring constantly until slightly charred, then remove from pan. Immediately cook chicken in same pan on high heat until cooked through.

Makes 6 servings 

Good Morning Omelette

Ingredients

20 grams Cheese, Parmesan, Shredded 

1 teaspoons Olive Oil

50 grams Baby Spinach

50 grams Button Mushrooms (fresh) 

30 grams Red Onions

40 grams Bell Pepper (red, Green), Raw (chopped) 

100 grams Eggs Whole

Instructions

Place all vegetables except spinach in a small skillet with olive oil and briefly sauté. Right at the end put the spinach in for about 30 seconds. Place the veggies in a bowl and place lightly beaten eggs in a non stick pan. Use the veggies and shredded cheese in the eggs and fold over for a great healthy omelet.

Use the veggies and shredded cheese in your omelet.

NUTRITIONAL INFORMATION (PER SERVING) 

Calories: 290 cals
Carbs: 6g
Fat: 20g
Protein: 21g
Fiber: 0g