“If Cauliflower can somehow become pizza, you my friend, can do anything.” – the internet
Cauliflower is all the rage right now. It’s everywhere. Pretending to be french fries, mashed potatoes, rice, and now.. pizza.
I’ve been cooking with cauliflower for years; either steaming it with other fresh veggies, sautéing in stir-fry, and within the last couple years as a substitute for rice.
But I haven’t jumped on the pizza bandwagon until now. Mostly because making your own cauliflower crust has proved too daunting a task (like, who has time for that?!).
I haven’t been able to eat gluten the way I used to for close to 3 or 4 years now (it doesn’t always stop me, but it does make for some pretty painful digestion), and Chad and I made a vow this summer to start eating a little healthier and making better meals for Coop.
So, I decided to go ahead and give the cauliflower crust a shot.
It helps when you find an amazing brand, and I am absolutely 1000% in love with Caulipower Pizza Crust (midwest friends, you can find it in the Health Market of your local Hy Vee! If they don’t happen to carry it, you can always request it be brought in!)
So far, I’ve only tried the original crust, but I know you can also purchase already-made pizzas.
What makes me even happier is I’ve made these for Coop and he loves them. I was waiting for his signature move; takes a bite, goes “mmm,” nods, sets the food down, and states he doesn’t like it or he’s not hungry anymore.
But with this, he just kept chowing down saying how much he loved it (no seriously, he did, and I didn’t even have to bribe him).
I think it helps that I tried to make it an adventure. I let him come with me to the grocery store and we picked out our favorite toppings; he thought it was the coolest thing in the world.
Caulipower Pizza Crust Cauliflower PizzaPrint
- 1 Caulipower Cauliflower Pizza Crust
- 1/2 cup of your favorite pizza sauce (I use organic Muir Glen)
- 1/4 cup low fat shredded mozzarella cheese (I opt for the dairy free Daiya brand)
- 1/4–1/2 cup chopped peppers
- 1/4–1/2 cup chopped onions
- 1/4 cup chopped mushrooms
- 17 slices of turkey pepperoni
- Preheat your oven to 425 degrees and line a baking or pizza sheet
- Spread your pizza sauce evenly over your crust
- Evenly distribute your turkey pepperoni, and veggies
- Cover with your cheese (you can also do this on as the bottom layer right on top of your sauce, or do half on bottom, half on top; I just like mine to be all on top)
- Bake in the oven for 13-14 minutes
You can cut your slices into any size, but I usually divide this pizza into fourths. Macro content for 1/4 of this pizza can be found below.
- Serving Size: 1/4 of the pizza
- Calories: 199
- Fat: 7.5g
- Carbohydrates: 25.5g
- Protein: 6.8g
Keywords: Pizza, Healthy, Cauliflower, Gluten-Free
Cooper’s favorite version:
- Canadian Bacon
- Uncured Pepperoni
- Mozzarella Cheese
Follow the same steps as above
I can’t wait to try it again using pineapple, sauerkraut, and more! (yeah, I’m always that girl when we order pizza).
You can pretty much put any toppings you want on this, which makes it so fun and the options endless!
Try it and let me know what toppings you used and your thoughts!
Natasha Funderburk is a wife, #boymom, NASM-Certified Personal Trainer, Certified Nutrition Consultant, and ACE-Behavior Change Specialist. When not watching her son play baseball, she can be found on various writing platforms, coaching her clients to live their best lives, drinking all the coffee, and conducting living-room dance parties.