This Cauliflower Crust Pizza recipe is gluten-free and dairy-free, making it the cleanest pizza I’ve found. It’s also delicious! You can actually pick it up with your hands, and it can be frozen for a quick dinner.
I fell in love with this crust because it’s the first “alternative” crust pizza I’ve been able to pick up and eat like a pizza. It’s crusty on the edges and chewy in the center – you would NEVER guess that the secret ingredient is cauliflower.
I’ve been playing with it for a few weeks and – after feedback from a couple of readers whose crust wasn’t sturdy enough – I measured/weighed every ingredient so it is fool-proof. *knock on wood*
The instructions seem long because I wanted to be very detailed. It’s really not as hard at it seems at first glance! There are a couple of steps, but it is well worth it. This is one of the best things I’ve made lately. The recipes I repeat are few and far between; this deliciousness has been on my meal plan at least once a week for a month!
I included my toppings in the recipe below, but feel free to use you own favorites. I have always loved artichokes, arugula, and eggplant on pizza.
This addition of capers was a good call. Typically I find capers too salty, but I quickly rinsed them under water before placing them on my pizza and it added just the right amount of tang!
This will make you feel like you’re eating a cheat day meal, but there’s nothing “bad” about it. It is also gluten-free, and sugar-free, with a vegan option.
Recipe at bottom.
Last week I mentioned a weird heel pain. Its still there. I went to the chiro who said bad ankle mechanics and some calf stuff may be causing it. A week later, it still feels bruised. It looks like this week I’ll be going to visit my podiatrist!
After attending my first show this weekend, I am more motivated than ever to be figure competition ready. With heel pain, it’s impossible to effectively do squats and lunges with significant weight. Not wanting to fall behind, we focused on what I could do leg-wise. That involved a lot of work on the leg extension and leg curl machines – both of which I’d always looked at with some relief. Both seemed so much easier than squatting 200 lbs or doing god knows how much on hack squats (I don’t even look anymore). Obviously, my trainer had to prove me wrong and came up with some truly sadistic combinations to keep us making forward progress.
Mediterranean Scallop Cauliflower Shell Tacos
- 2 cauliflower crusts, divided to make 4 tortillas
- 8 oz scallops, or two servings of your preferred protein
- Juice of 1/2 lemon
- 1/2 red bell pepper, diced
- 1/4 c diced red onion
- 1 clove garlic, minced
- Handful spinach
- 1/4 C tzatziki sauce
- 2 T kalamata olives, minced
- Prepare cauliflower crust mix according to directions. Divide batter in half to create two taco shells. Bake as instructed in original recipe.
- Meanwhile, sauté bell pepper, onions, and garlic with a bit of oil or cooking spray. Set aside.
- Cook scallops (or protein of your choosing) on stove top with lemon juice. This should take about 6 mins over medium heat, flipping once.
- Once shells, pepper mix, and scallops are done, assemble the tacos. Place shells on a plate and top first with greens. This will prevent the shells from getting soggy. Layer on the pepper mix, protein, tzatziki sauce, and olives.
- If it's too stuffed... just use a fork and knife. Enjoy!
Pro-tip: cooke a bunch at once and store them in the freezer after they cool. They thaw quickly for those froze pizza night emergencies!
Have you tried a cauliflower crust before?
What are your favorite pizza toppings?