Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Cauliflower Pizza Crust with Garlic

1½ pounds cauliflower
1 egg
½ cup grated Zamorano cheese
1 tablespoon arrowroot starch
1 teaspoon garlic powder
pinch of salt














  1. Heat the oven to 400 Fahrenheit. Line a baking sheet with parchment paper.

2. Chop the cauliflower into medium pieces and place on the baking sheet. Bake the cauliflower for 25–30 minutes, until it’s golden brown.

3. Remove the cauliflower to a cooling rack and place in the refrigerator to cool completely.

4. Once the cauliflower has cooled, process it into rice-sized pieces in a food processor or high-powered blender.

5. In a medium mixing bowl, whisk the egg well. Add the riced cauliflower, cheese, starch, garlic powder and salt and mix well.

6. Line the baking sheet with a new piece of parchment paper. Pour the mixture onto the baking sheet and spread it into an oval or rectangle shape so that the crust is about 1/2–3/4 of an inch thick.

7. Bake at 400 for 35–40 minutes, until golden brown. Add your favorite toppings and return to the oven for 5–10 minutes.

8. Allow the pizza to cool before serving.


Recipe courtesy of Dr Axe











Recent Posts


Tags

salad medjool dates bacon plums banana apricots Chicken Glaze Squash ham chili stir-fry tahini avocados potato garlic almond butter coconut Zucchini Parmesan Crisps bell peppers Reggiano Cheese greek yogurt paprika green beans Easy Frittata casserole Kiwi MACA gorgonzola Balsamic Cherry Guacamole Toast chicken broth grapes pumpkin Salsa olive oil sourdough bread berries avocado salad oregano kalamata olives cashews spinach Chicken and Broccoli Stir-Fry roasted veggies broccoli salad cashew Lemon Sage Tilapia vanilla bean yogurt breakfast nachos tomato juice black bean cloves roasted beets hash browns red wine vinegar pastry cream summersalad white wine vinegar eggs rosemary cucumbers Guacamole Citrus Roasted Shrimp heavy cream beet Italian seasonings Roast Chicken tomatoes Cinnamon clove dr axe chia seeds Giada's Herbed Quinoa tomato paste pistachios Fruit Smoothie smoothie Dip Salmon roasted Roasted Brussels Sprouts quesadillas Budda Bowl Broccoli raisins horseradish breakfast banana split walnuts garlic ghee thyme ACV cumin protein powder almond milk onion Gazpacho roasted carrots summer Beet-and-Apple Salad soup mushrooms pecans Lemon juice lime cauliflower crust pomegranate honey Organic 3-Bean & Vegetable Soup quinoa scallops Carrot Honey Chipotle strawberries carrots pumpkin puree chard leaves Goat Cheese blueberries mayo garbanzo beans pie crust croutons pear sage leaves cheese fruit goat cheese dressing pasta apple cider vinegar lemon zest bell pepper lemon Gruyère cheese spicy salmon fresh sage sugar Cauliflower Pizza cannellini Crostini sunflower seeds Wraps Southwestern Salsa gnocchi Almonds macaroni salad butter Arugula tilapia Bartlett pears chicken salad oranges Ginger cambozola cranberries hummus brussel sprouts sweet potato cucumber Shallot gluten free sandwiches eggplant parsley vegetables beets hoisin sauce apple pomegranate molasses zucchini white beans sweet potatoes croissants peaches peppers curry powder bruschetta avocado


Archive