Confession: I’ve become a crazy calorie counter. MyFitnessPal has become my best friend. I’m fascinated by all the charts and data that I can pull out of my daily food diary. I’m not planning to do this forever, but I think it’s important to know how much I eat each day and whether or not it’s more than I need. I was eating close to double (sometimes triple) what my body was burning a day, just because it’s so easy to do. Plus, it’s not like any of us were taught about correct serving sizes. Remember back in elementary school when the food pyramid suggested up to 11 SERVINGS of bread, grain, or pasta a day and only 3 to 5 of veggies? Oh okay, so I can eat pasta and white bread all day every day and I’ll be healthy! (I hate the FDA and what they call ‘healthy’ and ‘unhealthy,’ even today, if you couldn’t tell.)
But enough of that tangent. When you’re tracking what you eat, it’s easy to see that some of your favorite foods might not fit into your daily budget. Case in point: pizza. When I eat pizza, I go nuts. One slice? Please. You must be joking. That whole pie is mine. Enter: cauliflower crust! Nothing’s as good as the real thing – and I absolutely think everyone should still indulge in whatever the hell they want – but it’s a great way to fit it in when I’m not willing to blow my budget for the
You will need:
- 1 medium head of cauliflower
- 2 flax eggs
- 1/2 cup almond meal
- 1 garlic clove, minced
- pinch salt
- dried or fresh herbs (I used basil, oregano, and parsley)
- Heat the oven to 400F.
- Cut your cauliflower into florets. Pulse in your food processor until it’s in small pieces, but not a mush. Transfer to a microwave safe dish and microwave for seven minutes. Move to the fridge to cool for a few minutes.
- Once the cauliflower is cool, transfer it to a thin dish towel. Squeeze over the sink to remove as much excess liquid as possible. Don’t be a hero and try this without letting the cauliflower cool first.
- Mix the drained cauliflower with the rest of the ingredients.
- Spread the dough evenly on a baking sheet lined with parchment paper. Your hands work best for this! Depending on the size of your head of cauliflower, it probably will only cover 2/3 of the sheet. Bake for 20-30 minutes. Keep an eye on it, since this will vary based on how thin you make your crust. You want it browned, but not burnt.
- Top with your favorite toppings and return to the oven for a few minutes to warm them up!
This crust is more fragile than a typical wheat dough, so I recommend eating it with a knife and fork, even though that’s against my religion. Good enough to kick that pizza craving, though! xo Sara