no-fail cauliflower crust pizza

It’s taken me a while to see the light—but I think pizza could possibly be the world’s most perfect food.

Think about it—if created with intention—pizza can equate to the perfect balance of macros and micros.

Especially when you make a cauliflower crust and top it with plenty of sauce, cashew cheese, vegan sausage, garlic stuffed olives, red peppers, mushrooms, fresh basil and arugula.

Sound good? Recipe is below if you’d like to try it. I’ve been making cauliflower crusts for years now, and I think it’s hands down my favorite.

But if I’m in a pinch, I like to pick up a cornmeal crust and just add the toppings. I mean, let’s be real—a girl needs to have her go-to’s for a quick meal now and then, right?

xxoo—christine

INGREDIENTS

Pizza crust

• 3 10-oz packages frozen cauliflower, thawed (riced cauliflower is the easiest option, comes in 12 oz.)

• 1 egg (or flax egg)

• 1/2 cup goat cheese

• 1 Tbsp. Italian seasoning

• 1/4 tsp. salt

Pizza toppings

• 1 cup pizza sauce

• 1/2-1 cup Miyokos cashew cheese, grated (depending upon preference)

• 2 Beyond Meat sausages, ground and cooked on stovetop (I take them out of the casing and mash while cooking on the stovetop)

• 1/2 cup arugula

• 1/4 cup peppers

• 1/4 cup mushrooms

• 1/4 cup green olives, chopped

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Thaw cauliflower, then add to food processor until “riced” and there are no large chunks. You may need to move the cauliflower around a bit to get this done depending on the size of your food processor.

3. Grab about 4-5 towels (or cheese cloth). You’ll place the cauliflower on a towel and work to squeeze out the water. Do the best that you can is what I say here.

4. Add the cauliflower to a metal or glass bowl and mix in the remaining ingredients.

5. Lay out parchment paper on the pan you plan to bake the pizza on. Put the cauliflower “dough” on the sheet of parchment and lay another sheet over the top. Use a rolling pin or your hands to create the shape you’d like for your crust.

6. Bake crust for 10-15 minutes, then add toppings and place in oven for another 10-15. This time will vary on what you topped your pizza with.

7. Eat immediately—I find that cauliflower crust is best fresh, not the day after.

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