Cauliflower Crust Pizza Recipe

Healthy pizza? It’s not an oxymoron… it’s entirely possible, courtesy of the wonder vegetable cauliflower. Unlike some stronger flavored cruciferous vegetables like broccoli and Brussels sprouts, cauliflower is mild and takes on the taste of whatever you cook it with.
This is why cauliflower makes an excellent substitute for mashed potatoes and is crave-worthy when you roast it with some garlic, butter, and Himalayan salt. But cauliflower crust pizza?
It really works, and the crust is far more crust-like than you’d imagine (unless you’ve tried it before!). The recipe that follows, posted by Pop Sugar,¹ came from, ironically, Paula Deen, who appears eager to turn over a healthier new leaf. I’ve modified it slightly but the gist is the same… feel free to add on even more veggies if you like.

Cauliflower Crust Pizza

Ingredients 2 teaspoons melted butter or coconut oil 2 ½ cups organic cauliflower, grated (about 1/2 a large head) 1 large organic pastured egg, lightly beaten 1 ¼ cups shredded mozzarella cheese, preferably raw 2 tablespoons grated parmesan cheese Kosher or Himalayan salt and freshly ground black pepper ¼ cup tomato sauce (avoid canned, use natural jarred or fresh) 1 cup organic grape tomatoes, sliced in half 2 cloves garlic, sliced ¼ teaspoon crushed red pepper flakes Fresh basil leaves, optional Directions Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Steam until soft and let cool. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round prepared pizza pan. Coat lightly with melted butter or coconut oil and bake for 10 to 15 minutes, or until golden. Top the pizza with the sauce, ¼ cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Why Regular Pizza Crusts Are for the Birds

Most people eat far too many processed grains, of which most pizza crusts are made out of. Refined carbohydrates promote chronic inflammation in your body, elevate low-density LDL cholesterol, and ultimately lead to insulin and leptin resistance.

Insulin and leptin resistance, in turn, is at the heart of obesity and most chronic disease, including diabetes, heart disease, cancer, and Alzheimer's—all the top killers in the US.
Shunning the evidence, many doctors, nutritionists, and government health officials will still tell you to keep the bulk of your diet, about 60 percent, as carbs. This is madness, as it's the converse of a diet that will lead to optimal health.
Even diabetes organizations promote carbohydrates as a major component of a healthy diet—even though grains break down to sugar in your body, and sugar promotes insulin resistance, which is the root cause of type 2 diabetes in the first place. As Business Insider reported:²

"One of the main problems is that refined, 'simple' carbohydrates are quickly broken down in the digestive tract, leading to rapid spikes in blood sugar and insulin levels. This can lead to carb cravings a few hours later when blood sugar levels go down again.
This phenomenon is also called the 'blood sugar roller coaster' – which many people who have been on a high-carb diet can relate to. Not surprisingly, eating a lot of refined carbohydrates is associated with negative health effects and many chronic diseases.
Do NOT be fooled by labels like 'whole grains' that are often plastered on processed food packages… These are usually whole grains that have been pulverized into very fine flour and are just as harmful as their refined counterparts."

Read more: http://articles.mercola.com/sites/articles/archive/2015/03/15/cauliflower-crust-pizza-recipe.aspx?e_cid=20150315Z1_SNL_B_art_2&utm_source=snl&utm_medium=email&utm_content=art2&utm_campaign=20150315Z1_SNL_B&et_cid=DM71504&et_rid=875950346