It's Friday and what better way to celebrate than with pizza! I love pizza, especially when I can enjoy more than one slice and not be weighed down. This pizza is low-cal, low-carb, contains very few healthy ingredients and says goodbye to oil, gluten and dairy.
When you look at this pizza, smell it and finally taste it, you could be fooled into eating a huge serving of cauliflower and not realizing it. While it is not your traditional crust, it sure is a nice healthy meal. The crust is gentle, so TLC comes in handy. Baking until firm and then topping lightly are keys to a successful cauliflower pizza. No matter your dietary choice, this pizza is one to at least try! We did twice already and LOVED it!! May you love it too! Watch how to make it here + see my abnormally high amount of bloopers and/or read how to make it below.
Toppings We Used:
Spoonful of Pizza Sauce
1 Mushroom Sliced
5 Slices Onion
1 MeatLESS Ball Crumbled
Spoonful of Vegan Mozzarella Cheese
Red Pepper Flakes
Vegan Parmesan (see note)
Vegan Egg = 1 tsp Psyllium Husk, 4 Tbsp Water or 1 Tbsp Flax/Chia Meal + 3 Tbsp Water
Vegan Parmasan = 1/2 cup cashews, ¼ cup nutritional yeast, 2 tbsp garlic salt or use garlic powder and less salt – blitzed into powder. Save balance for future meals.
Piatto ricco, mi ci ficco. (Rich plate, I dive in it.)
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