Cauliflower Pizza Crust Recipe in 5 Simple Steps

Prep Time35 mins

Cook Time25 mins

My 5-Step Cauliflower Pizza recipe is quick, easy, and the the most delicious alternative to a flour-based pizza dough.

Author: Gemma Stafford, Recipe adapted from Ambitious Kitchen

Servings: 1 12" pizza

Ingredients

• AD
  1 medium (1lb 6oz/630g) head of cauliflower cut into florets
• 1 large egg
• ¾ cup (2 ¼oz/64g)  shredded mozzarella cheese
• ¼ cup (¾ oz/21g) grated parmesan cheese
• 1 large garlic clove crushed
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup 5 minute pizza sauce
• ¾ cup shredded mozzarella cheese

Instructions

• AD
  Using a food processor, pulse the cauliflower in 2 batches until it resembles fine rice, roughly 30 seconds.
• Place cauliflower in a microwave safe bowl and cover with cling wrap. Microwave on HIGH for 5 minutes (Alternatively, you can also steam the cauliflower). Let cauliflower cool for 15 minutes.
• Once cool enough to handle, transfer cauliflower to a clean kitchen towel. Tighly squeeze out any moisture as best you can leaving no water remaining. This will yield you best results.
• Next transfer cauliflower pulp to a large bowl and add in egg, mozzarella, parmesan, garlic, oregano, salt and pepper. Stir to combine and form a soft dough.
• Place a large piece of parchment on a baking tray. Place dough in the middle of the prepared pan and push out with your hands to form roughly a 12 inch circle. Top with my 5 minute pizza sauce, cheese and any of your favorite topping. 
• Bake at 425°F (215°C) on the bottom shelf for roughly 20-25 minutes or until the cheese is golden brown.

  Remove from oven and allow to cool for a few minutes minutes before cutting into 8 slices and serving. This crust doesn't crisp, so you will have to enjoy it using a knife and fork.

2 Layer Pumpkin Cheesecake

 

Jalapeno Popper Chicken Casserole

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Ingredients:

27 ounces cooked skinless chicken breast

½ Teaspoon garlic powder

8 ounces light cream cheese

1 Cup jalapeno

4 ounces reduced fat cheddar cheese

6 slices turkey bacon

Instructions:

Preheat the oven to 375˚F

Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F.

Serve warm with some steamed veggies or a side salad!

Makes 6 servings

Per serving

1 Leaner | 1/3 Green | ~3 condiments

Pumpkin muffins

EASY PUMPKIN CHOCOLATE CHIP BLENDER MUFFINS {GLUTEN FREE}

yield: 12 MUFFINS

 

prep time: 15 MINS

cook time: 17 MINS

total time: 32 MINS

4.73 stars (84 ratings)

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INGREDIENTS

• 2 cups (200 g) old-fashioned rolled oats (gluten free, if needed)
• 1 cup (227 g) canned pumpkin puree (see note)
• ¾ cup (170 g) plain Greek yogurt or sour cream
• ⅓ to ½ cup pure maple syrup, honey, or sugar (see note)
• 2 large eggs
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup (170 g) chocolate chips, optional

INSTRUCTIONS 

• Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
• In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
• Add the remaining ingredients, except the chocolate chips, and process until combined, scraping down the sides of the blender jar as needed.
• Stir in the chocolate chips, if using.
• Scoop the batter into the prepared muffin tin and bake for 15-18 minutes until the top of a muffin springs back lightly to the touch. Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature (in a sealed bag or container) and freeze great, too.

NOTES

Pumpkin Puree: here is a homemade version.

Sweeteners: each of the different sweeteners (pure maple syrup, sugar, honey) will add a slightly different flavor, so use what you prefer taste-wise. The full 1/2 cup doesn’t make an overly sweet muffin (just about perfect for our family), but if you like a less sweet muffin, use the lesser 1/3 cup amount.

serving: 1 Muffin, calories: 153kcal, carbohydrates: 24g, protein: 4g, fat: 5g, saturated fat: 2g, cholesterol: 31mg, sodium: 169mg, fiber: 2g, sugar: 12g