Monday, October 29, 2018

LOW-CARB CAULIFLOWER PIZZA


OK, you guys...I've already shared I'm not the best baker.   Seriously, I'm not.  Despite having a cheesecake recipe that went viral.  I struggle to stick to measuring and being precise with it.   That is why I love COOKING!!!!!!   I never measure.  I have to write it all down before coming here to share our favorite meals with all of you!  

So, when I found this delicious cauliflower crust at Trader Joe's, let's just say I might have squealed a little bit!



I have tried many keto-crusts over the last two and half years.  Some we liked and others, well they just didn't turn out as the recipe promised!   

With that said,  here are two recipes we use for personal-sized pizzas for lunch or a quick dinner: Keto Cauliflower Buns or you can use our KETO BREAD - simply top them with your favorite cheese, sauce, veggies, etc and bake at 350F until cheese is golden brown!  ENJOY! 

The key to this crust is baking it for a full 25 minutes before putting on any toppings.  You want to flip it half way through baking it first too!

Prep time:  
Cook time:  
Total time:  

INGREDIENTS FOR OUR VEGGIE and CHEESE PIZZA:
  • THREE Trader Joe's Cauliflower Pizza Crusts
  • SIX TB of any low-carb and organic red sauce
  • 8 oz. Organic Mozzarella Shredded Cheese
  • 8 oz. Organic Mushrooms sliced thin
  • 8 oz. Organic Spinach finely chopped (I use frozen)
  • 8 oz. Organic Broccoli (I use frozen)
  • 1 tsp Organic Garlic Powder
  • 1/2 stick of Grass-fed Butter
  • OR use any veggies, already cooked meat or chicken (bacon), etc that you love to put on top of pizza



INSTRUCTIONS: 
  1. Preheat oven to 425F; line pizza trays or cookie sheets with parchment paper
  2. Bake each pizza crust for at least 20 minutes - flipping half way through.
  3. While they are baking I cooked the veggies in 1/2 stick of butter on medium heat for approximately 8 minutes - stirring continuously. You don't want to overcook them since they will be going onto pizza and into the oven next.
  4. Put TWO TB of sauce on each crust
  5. Put veggies onto crust
  6. Put cheese onto crust
  7. Bake for 25 minutes or until cheese and crust are golden brown.
  8. Remove from oven and allow it to cool for 2 minutes before slicing.
  9. Store leftovers covered in the fridge for 3 days - HELLO we never have left-over pizza!  LOL!





Let us know how you like this recipe!


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