Low-Carb Cauliflower Crust Pizza
- 1 large or 2 medium-sized head(s) of cauliflower (about 6 cups of florets)
- 1 egg, beaten (preferably free-range, organic)
- ½ cup mozzarella cheese (preferably made with organic milk from pasture-raised cows)
- ½ teaspoon pink Himalayan or sea salt
- ¼ teaspoon garlic powder
- 1 scoop Organixx Clean Sourced Collagens powder (optional)
- Pizza sauce (about ⅓ cup)
- Mozzarella cheese (about ½ cup)
- Parmesan cheese (about ¼ cup)
- Desired veggies (e.g., broccoli, peppers, onions, spinach, kale, mushrooms)
- Cut cauliflower into florets and steam until soft. Let cool completely by placing in the refrigerator.
- Place 1/3 of the cooled cauliflower in a food processor with the S blade. Pulse until you have cauliflower rice. Repeat with the remaining two batches. (Time-saving tip: Purchase premade cauliflower rice. Just be sure that if it’s frozen, you let it thaw completely.)
- Using a clean cloth or nut milk bag, wring out as much water as you can from the cauliflower rice. You may need to do this in several smaller batches to make it easier.
- Place drained cauliflower rice into a mixing bowl and add beaten egg, mozzarella cheese, salt, garlic powder, and collagens powder (if using). Mix together well with hands.
- On a parchment-lined pizza pan or cookie sheet, spread out and shape cauliflower crust with your hands until it’s about ¼ – ½ inch thick.
- Bake in 400F preheated oven for 20 to 30 minutes, depending on the size and thickness of the crust. Flip the crust over and bake an additional 5 to 10 minutes to get a crispier crust.
- Add your desired toppings onto baked crust being sure not to add too much sauce or toppings as it will make your crust soggy and fall apart easily.
- Bake for about 5-10 minutes until cheese is melted and toppings are hot.
- Place pizza on a cooling rack to cool slightly. Slice, serve & enjoy!
Bell peppers (red, orange, and yellow) provide the nutrients beta-carotene and lutein, which are essential to the health of your eyes and prevent night blindness. Beta-carotene also supports immune function and rids the body of harmful free radicals.
Broccoli belongs to a group of veggies known as cruciferous vegetables. It is a true miracle food, believed to support immunity and bone health, maintain cholesterol levels that are already within a healthy range, and help cleanse the body.
Cauliflower is another one of the healthiest cruciferous vegetables you can get. It’s loaded with nutrients including fiber, vitamins C, K, and B6, and potassium.
Garlic is considered both a vegetable and an herb and is clinically proven to support the immune system. There are over 300 varieties of garlic grown around the world!
Kale contains the omega-3 fatty acid ALA, which is a potent antioxidant that neutralizes free radicals. Another member of the cruciferous family, kale is an excellent source of vitamins K, A, and C, as well as copper and manganese.
Mushrooms are low in carbs and calories but rich in fiber and protein, vitamin C, B vitamins, and various minerals. Many species of mushrooms are also chockfull of health-promoting antioxidants such as polyphenols and selenium.
Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals such as vitamins C, B, and potassium. The flavanoids are concentrated in the outer layers, so try to remove as few layers as possible when peeling.
Organixx Clean Sourced Collagens provides 5 different types of collagen from 4 real food sources, along with camu camu and acerola cherry (vitamin C), horsetail extract (silica), and zinc gluconate to ensure your body can actually USE the collagen you’re taking.
Parmesan cheese is low in carbs and a favorite for adding flavor to low-carb dishes. If using conventional dairy products, look for cheese made with milk from free-range, grass-fed animals.
Spinach is a green leafy veggie that contains antioxidants and other compounds that help rid your body of harmful toxins and support healthy lungs. And by the way, spinach is yet another cruciferous vegetable!