Cauliflower Pizza Crust - Recipe

Cauliflower Pizza Crust - Recipe 

1 Large Full head of Cauliflower

2 Eggs

1 Cup Mozzarella Cheese

1 Garlic Clove Minced

1 Tbsp Italian Seasoning or less

1 Tsp. Sea Salt

Parchment paper & Oil for base to cook on

A few of you have asked for the recipe I used to make the cauliflower crust I posted yesterday on Instagram. Here’s the thing though - I pulled from 3 different recipes to try and make it “perfect.” Whenever I’m trying a new recipe I pull up the same recipe on the web to see what others say about the “same” recipe. If the recipe varies a lot (which cauliflower crust does), I try to find a middle, and I think I have with this recipe!! Which is exciting, because I have failed miserably making it in the past. 

:: So here’s what I came up with and it worked out well this time ::

Preheat oven to 400 (I have a convection oven though, so mine heats more than normal), so I recommend knowing your oven, and cooking it at a lower heat if not sure. it just make take longer to cook, but that’s better than burning it. 

:: Cauliflower Steps :: 

*Run cauliflower through food processor so it turns into tiny bits.

*Microwave cauliflower for 6-10mins - I added some water to mine and heated it in two batches. Cook till it's nice and clear and soft. 

*Let the cauliflower cool in fridge after microwaving. Just long enough for you to be able to squeeze out the excess water without burning your hands. 

*Once cooled enough put cauliflower in a Nut Milk Bag and squeeze water out. The more dry the better for cooking.  

*This is the Nut Milk Bag I use: http://www.amazon.com/gp/product/B00ED2FOIY/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1). 

:: Spices/Eggs/Cheese Steps :: When cauliflower is cooling-

*Mix together Eggs, Mozzarella Cheese, Garlic, Italian Seasoning, Sea Salt

**You can add more or less of the seasonings or other seasoning you might like.

:: Mixing it all together ::

*Mix squeezed cauliflower into bowl with all other ingredients. Mix well.

*Put batch on Parchment Paper

*Spread out into a circle or whatever shape you like! 

*Make sure it’s thin enough to cook all the way through, but not TOO THIN! You want it to stay together. 

:: Cooking Steps ::

*Place in oven and cook till crust has browned and baked all the way through. 

*The time will vary based on your oven and thickness of crust. 

*The pizza in the crust in the picture was cooked for a good 30-40 mins.

:: Toppings ::

*Pull out crust and add all the toppings you want! 

*Bake toppings - I recommend Broiling the toppings after baking for about 5 mins or till browned to your liking - Broiling gives it a nice yummy finish!

THEN ENJOY! :)    Let me know if you have any questions. 

I hope to perfect this even more over time. 

If you know any secrets to making the perfect cauliflower crust, let me know! 

In honor of Falls first day...

:: RECIPE ::

This recipe is so easy! I used to be very intimidated by making squash soups, but I have found it doesn't have to be hard. This is one of my go to recipes. I've used it several times now. 

This time around I bought some homemade pumpkin bread from a local health store to go along with the soup... BEST decision ever! ;) 

 I toasted the bread with grape seed oil on it. 

The bread  was perfect for dipping in this soup. 

Link + [http://allrecipes.com/recipe/butternut-and-acorn-squash-soup/detail.aspx]

:: My recommendations/experience with this recipe:: 

• You don't have to use butter for cooking the onions - I use coconut oil. 
• I ended up cooking my squash about 15 mins longer than the recommended time.
• HIGHLY recommend slowly adding in the broth as you blend, in order to achieve desired consistency. I've made the mistake and used the suggested amount and it made my soup more runny than I would have liked. 
• This recipe calls for acorn squash too, but I've never personally used acorn squash with this recipe. To compensate - I select a LARGE butternut squash. 
• Slowly add sugar in order to achieve desired taste. I usually end up using LESS than the recipe calls for, but Kevin would use MORE if it was his call. ;P Everyone's different. 
• Recipe calls for cinnamon, and this time I didn't have any so I used Pumpkin spice and it worked well!
• I garnish mine with avocado. 
• It's also good garnished with a dollop on sour cream or plain yogurt added. 
• OH! and don't forget to save your butternut squash seeds! You can bake them and eat them for a snack! 

Almost forgot to mention that I've been adding 5-6 drops of Lemon Essential Oil to my water. 

So good and refreshing! 

I've also been putting the Lemon oil on my feet. It's supposed to help/prevent dry feet. I'm a runner and my feet get so bet up from it, so I'm excited to see how this helps and it has so far. I can tell it's healing them! I took a "BEFORE" picture and after I've used it consistently for a few days I'll take a "PROGRESS" picture and I'll post about it. 

For now, here are some Lemon Oil tips that can be helpful if you do use Essential Oils ::

Link + [http://www.youngliving.com/en_US/products/essential-oils/singles/lemon-essential-oil]

Enjoy!