Yesterday was a get things done kind of day. I was with Kyle for New Years Eve in southern Indiana so yesterday I had to drive back up to Indianapolis. I needed to cook, clean, do laundry, do schoolwork. and finish some random projects around the house. I want everything to be nice and organized so that when I go back to work tomorrow, I’m ready to go!
On my drive up to Indy, I suddenly felt super hungry and so I made a pitstop at Starbucks. Have you tried the egg white and spinach wrap? It’s not bad! I ate it alongside an Awake tea.
Of course I needed something sweet too 🙂
Back in Indianapolis I was all over my house. Laundry was folded and new loads started. Christmas decorations were put away (okay only some decorations not all… they’re just so pretty!) I even finished 2 painting projects I had started. I decided to paint this little table with a fresh coat of white paint.
My mom found this coat hanger somewhere and I thought it would make the perfect jewelry holder. It was dark brown and pretty ugly. Nothing a coat of white paint can’t fix!
As I was painting and cleaning, my house filled with the best aroma of warm pizza. I had a roasted veggie pizza baking in the oven and boy did it smell good. With all the Christmas and New Years goodies I’ve been eating, I wanted to make a healthy meal but I was craving pizza big time. Solution= make a cauliflower crust pizza!
For 10 servings, the nutrition is unbeatable:
Cauliflower crusts have taken over the healthy cooking section of the internet. They are so easy to make, super low-fat, low-carb, and clean. Literally all you need to make the crust is a head of cauliflower, some cheese, an egg, and spices.
- 1 head cauliflower
- 1 egg
- 2/3 cup shredded mozzarella cheese
- 2 tsp oregano
- 1 tbs garlic powder
- 1 tsp red pepper flakes
- roasted vegetables of choice- I roasted 1 whole eggplant
Take your cauliflower and cut it into small sections. Pop them all into a food processor and pulse until it has a rice-like consistency.
Sautee the cauliflower over medium heat for 8-10 minutes or until it’s soft and translucent.
Let the cauliflower cool before mixing in shredded cheese (I used vegan almond cheese but regular mozzarella is perfect), 1 egg, and whatever spices you like!
To get the best ‘pizza’ flavor, you definitely need oregano and garlic. I also added some red pepper to give it a little kick. Basil would be an awesome addition too.
Spread your mixture onto a pizza stone or greased baking sheet. Bake at 350F for 30 minutes or until golden brown. You could make this into a circular pizza but I went for a more rustic look… aka the lazy look 😉
In the meantime, roast up any veggies you want on your pizza. I decided to go with eggplant this time but literally any vegetable would work and would be delicious.
Top your crust with marinara sauce (I used the WholeFoods 365 Roasted Vegetable kind) and veggies. You can add more shredded cheese or little dollops of cheese around the pizza. Feta or goat cheese would be SO GOOD! Someone try this and let me know 😉
Finally, place your pizza in the oven and BROIL for about 5 minutes or until everything is brown and bubbly. Make sure to watch closely because things under broil can burn quickly!!
Have you ever made a cauliflower crust?
What’s your favorite pizza topping? We have a restaurant in Indy that makes a veggie pizza with all kinds of veggies like artichokes, mushrooms, and zucchini but the best part is the huge chunks of ricotta cheese they dollop all over the pizza… so good!