Cauliflower Pizza Crust Recipe - OMFG!

Ok, so..for those of you who have not seen this recipe yet I figured I would come here and post it. I made it tonight for dinner and you honestly couldn't tell that it wasn't pizza (thin crust of course). It browned nice and yummily and you can pick it up and eat it just like a slice!..What a healthy little piece of heaven..

I also added in 1 scoop of unflavored protein powder for just a bit more protein and with the ingredients I used and cutting it into 6 slices each piece was only 112 calories, 5 carbs, 4 fat, 12 protein, 285 sodium and 3 sugar. Well worth taking a peek if you miss pizza and are cleared for normal foods!

*edited* Oh yah, I used Low Fat Cream Cheese instead of the Goat Cheese, but that was what I had on hand. =)
*edited* I just needed to edit it again to let you all know this also reheated awesomely! Held together wonderfully and still tasted just as yummy.

The Secret To Perfect Cauliflower Pizza Crust « Detoxinista

That looks awesome i am going to have to get pizza stuff and try it Thanks for posting it.

Your most welcomed - it was just so awesome I had to come share it, the creator deserves a statue of gold for that one.. LOL

AWESOME!!!! Next on my to do list- make spaghetti squash and cauliflower pizza! :D

I've never tried spaghetti squash, I would always julienne zucchini...how is the squash?

This worked so well! I salted the water, put the oregano and some crushed garlic right in the water when the cooked it. If you’re a pesto fan it really lends itself well to pesto sauce and some oven roasted cherry tomatoes!
Have you ever used the the “riced” cauliflower to make couscous? IT’s excellent and the texture is such a dead ringer it’s uncanny. You just strain the cauliflower and no need to ring it out. season it how you’d like your couscous and it’s delicious (sometimes i cook it in chicken stock instead of water).Eric Ripert made it on his show once

Wow...I am making this! Thanks for posting:)

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Originally Posted by Don

This worked so well! I salted the water, put the oregano and some crushed garlic right in the water when the cooked it. If you’re a pesto fan it really lends itself well to pesto sauce and some oven roasted cherry tomatoes!
Have you ever used the the “riced” cauliflower to make couscous? IT’s excellent and the texture is such a dead ringer it’s uncanny. You just strain the cauliflower and no need to ring it out. season it how you’d like your couscous and it’s delicious (sometimes i cook it in chicken stock instead of water).Eric Ripert made it on his show once

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I've never had couscous before - how do you cook the Cauliflower when your doing it? I am anxious to give it a try!

Put your cauliflower rice in an inch or two of boiling water for about 5 minutes or so, I imagine. Doesn't take long. I'm going to try it with chicken stock and seasonings.