The only cauliflower crust recipe you’ll ever need! High protein, gluten-free, grain-free, and only TWO ingredients. This truly is the no-fail pizza crust recipe that anyone can make!
It’s been a few months, friends, but it’s FINALLY time for another round of the Recipe Redux! I took a little time away from it because I had some MUST share recipes that just didn’t fit with the time frame of the monthly themes. For March, however, I am right back on track!
Here’s the theme we’re working with…
March 2017 – Theme
Spring Clean the Kitchen
Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.
Well this was ALL too perfect for me because I always have all sorts of random ingredients to use up. Recently, I came across a whole tub of unflavored egg white protein that was due to expire in the next few months, so I knew I wanted to use it up somehow. With nothing inventive coming to mind, I even asked some of my fellow blog friends if they had any recipes that use egg white protein. Still, nothing was jumping out at me!
So instead, I looked in my fridge for inspiration! I had planned on making one of my signature cauliflower crust pizzas for dinner that day and was going to use my tried and true recipe. But why not switch things yup!? So the NEW version of my NO FAIL Cauliflower Crust Pizza was born!
Today, I am sharing the recipe with YOU. Truly, it’s the ultimate NO FAIL Cauliflower Crust Pizza. (Heads up, I am actually UPDATING this recipe/post since I found an even better way to make these crusts! Who knew you could get even more NO FAIL than the original!?)
I am a huge fan of cauliflower crusts. Heck, I am a huge fan of cauliflower in general as evidenced by my Cauliflower Recipe Roundup! Cauliflower is just so tasty and versatile. When you make pizza crust with it, they turn out amazingly flavorful and so different from traditional pizza! I have at least one a week and recently I’ve perfected a simple recipe that always turns out right.
I thought you’d be interested in it as a lot of you have expressed that you’ve had trouble making a good cauli-crust in the past. Well never fear, I’ve got you covered!
- 300 grams cauliflower
- ¼ cup unflavored egg white protein
- 3 tbsp water
- Place cauliflower in a food processor and blend until it reaches a fine consistency. In a bowl combine cauliflower, egg white protein, and water. Mix together until well combined. Place mixture on a parchment paper lined baking sheet and spread into a circle. Make sure the circle is not too thin as it will stick to the parchment paper. Bake for 40 minutes at 400 degrees. Remove from oven and flip crust onto a plate to remove the parchment paper. Top with desired toppings. Place back in the oven (on a new sheet of parchment paper) to cook toppings and melt cheese.
This crust is gluten-free, grain-free, high protein and low carb which means you can carb it up by having some fun sides! I love eating this with a hefty serving of kabocha. Can’t go wrong with combining some of my favorite foods….pizza and kabocha. A meal of champions in my opinion.
What are your favorite pizza toppings? If we’re talking homemade pizza, I like roasted veggies, feta cheese (or nutritional yeast), and some sort of tomato sauce. If we’re going for take-out pizza, then I am ALL about pineapple on pizza! Love that sweet and savory combo.
Let me know if you try this out and have luck making your first cauli-crust.
What pantry items have you been wanting to use up lately?
Have you ever made a cauliflower crust pizza?
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