I do love a good Pizza, but haven’t eaten flour for a long time. I have had a few tasty ‘gluten free’ versions, but I don’t always feel great about all the fillers that are in gluten free anything, and I really prefer not eating any type of flour at all.
In attempting Cauliflower crusts, I have found them difficult and time consuming to make in addition to just tasting like cauliflower rather than pizza. The recipes I have seen with almond and other flours turn out not to be very low carb at all if you eat more than 1 piece, and who eats only one piece of pizza? ugh! I don’t love it when recipes say they are low carb and calorie, but that is only because you can have one teeny piece.
I am delighted to have discovered Cali’flour Pizza Crusts! OMG! The pizzas are hand crafted with only 4 ingredients: Cauliflower, Mozzarella Cheese, Milk, and Eggs. The spices are basil and garlic; The spices are perfect, they really taste like an Italian Pizza, not cauliflower. The crusts freeze really well too.
With this, the entire Pizza is only 3 net carbs and 180 calories; the main ingredient you have to watch out for on the carb count is the tomato sauce that you add. Makes me so happy to know I can have the whole pizza for a meal if I want to. It is, however, very filling so often 1/2 to 3/4 is more than enough.
I have included my favorite recipe here. Let me know if you try it and what you think.
ENJOY!
PS No, i do NOT work for the company in any way. I just get really excited to find great products with real food in them and I am excited to pass the information on others.
Ingredients
- Cali’flour Original Italian Pizza Crust
- Pepperoni: Uncured no additives, 1 ounce
- Green Pepper, organic: 1/4 cup chopped
- Mushrooms, organic, white, 1/2 large, sliced, diced or chopped
- Mozarella, organic, shredded, 1 ounce
- Tomato Sauce, Organic, Tomatoes and salt only, 1/5 cup
*note even though the above portions of each item seem small, it was plenty, especially for one person.
Directions
- Preheat Oven to 375-400 (depending on Oven)
- Put Pizza on Pizza Screen or vented Pizza Pan
- Bake for 12-16 minutes total/until done.
*Turn the pizza over about half way in (6-8 minutes)
*it’s a bit tricky to turn – I used a spatula and another plate; be careful it’s hot and delicate - Take the pizza out of the oven and let it cool completely. It is important to let it cool completely so it gets crisp.
- Spread the tomato sauce evenly on Pizza. If you don’t want crispy edges, spread the sauce to the edges.
- Spread the rest of the ingredients evenly and layer them as you please. I prefer cheese, pepperoni, mushrooms, and green peppers in that order.
- Bake the whole thing for another 5-10 minutes. You can broil it for another 3-5 minutes at the end if you like it crispy.
- Let it cool for added crispness.
- Cut as preferred.
Nutritional info:
*for the entire pizza (they are medium personal size pizzas, 9 inch diameter)
*for the entire pizza (they are medium personal size pizzas, 9 inch diameter)
- Net Carbs: 10 grams
*14 grams total Carbs minus 5 grams fiber - Fat: 27 grams
- Protein: 28 Grams
- Calories: 384
*the above information is based on the use of these products
- Organic Valley Shredded Mozzarella Cheese
- Applegate Naturals Uncured Pepperoni
- Muir Glen Organic Tomato Sauce
- Organic Green Pepper
- Organic Large White Mushroom
- Cali’flour Original Italian Pizza Crust
 |
 |
 |
Follow Me