One of my favorite treat meals to have is Pizza, any kind of pizza. A nice crisp edge, all that gooey stringy mozzarella cheese, and don't get me started on the toppings. Let’s just say it’s not nice for the waist line and it’s full of sugar and processed crap. Therefore I thought I would try my version of a healthy pizza, and this is the type of pizza that you could have every day with no processed sugars or carbs, vegetarian and full of organic veg.

There are so many cauliflower pizza’s online that you can find and recreate yourself, I couldn't find a pizza that had a whole lots of flavor that you could make in to a diary free pizza if you had the choice. So this is my version, just don’t add the cheese and it is dairy free, wheat free pizza.

This pizza will keep you feeling fuller for longer and will not leave you with the after pizza bloated, too much carbs feeling.



INGREDIENTS FOR CRUST
3 cups of ground raw cauliflower (ground in food processor)
3/4 cup almond flour
1/4 cup ground flax seed
3 eggs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup of grated mozzarella (for Diary free people it is okay to leave out.)


STEP 1: Start by preheating your oven to 450 degrees.

STEP  2: Whisk the 3 eggs separately then add all the above ingredients listed to make the crust.


STEP 3: Gently knead/mix all the ingredients together.  This mixture will not feel like pizza dough and that is ok.  Press this “dough” mixture down onto a baking sheet lined with parchment paper. Try to spread it to be a little less than 1/4″ thick.


STEP 4: Bake the crust on it’s own for 15-20 minutes. Once removed from oven spread a thin layer the pesto sauce over top.  



STEP 5: Chop up all you toppings and scatter on top of your pizza, Once toppings are added put back in the oven and bake for an additional 15 minutes. (You can cut out the meat and replace with more vegetables for a vegetarian pizza)


This was totally easy to make, and was so tasty.  Definitely don’t expect the chewiness of a cheesy pizza, but do expect a ton of flavor and none of the guilt.  This recipe is definitely going on my weekly lineup!