For the last 40 days I've followed the strict rules of the Nutrimost Phase 2 meal plan that I learned through Idaho Fat Loss. Now I was able to take the training wheels off and start mixing it up a little!

Now that I can mix my veggies and healthy oils are fair game again, I knew pizza was a must so I tried this cauliflower crust pizza I found on nutrimostrecipes.com. The ENTIRE pizza was only about 466 calories based on my estimation from myfitnesspal.com!

Pizza Crust

  • 1 medium sized head of cauliflower, riced in food processor, should be about 3 cups
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 tablespoons almond meal
  • 1 tablespoon olive oil
  • 1 egg

Basic Toppings

  • 1/3 cup shredded part skim mozzerella cheese
  • 1/4 Wild Harvest organic tomato sause (A steal at $1.54/Albertson's!)
    Italian seasoning

The Directions:

  • Preheat oven to 450 degrees and place a pizza stone/cookie sheet inside
  • On a cutting board place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil
  • Wash and throughly dry a small head of cauliflower. Cut off the florets and pulse in food processor for about 30 seconds, until you get powdery snow like cauliflower. You need 3 cups
  • Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
  • Once cauliflower is cool enough to handle, wrap it up in the towel and wring the water out of it. You want to squeeze out as much water as possible. Like really squeeze out the water or you'll get a crumbly mess of a crust.
  • Dump cauliflower into a bowl and add all your spices, your almond meal, and your olive oil. Mix.
  • Add your egg and mix away again. Hands tend to work best.
  • Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. You want it nice and tightly formed together. Don't make it too thick or thin either.
  • Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven.
  • Bake for about 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven.
  • Add sauce and toppings and bake for another 3 minutes! Let cool and enjoy!

Michelle's Observations

I don't think that I was able to squeeze enough water out of the cauliflower rice.  The crust seemed REALLY soft and chewy, so I baked it even longer than 12 minutes.  It got a little crispier, but still quite doughy.  I didn't want to cook it too long once I put the toppings on for fear of burning the cheese or crust.  This could only be described as pizza you eat with a fork, but it was delicious after not eating pizza in more than 40 days!  If you're gluten free, doing the Nutrimost program like I am or just trying to find healthier alternatives, give this one a try.  It's not a disappointment by any stretch of the imagination and I'm curious if you get yours to turn out a little firmer than mine!