Cauliflower Crust Pizza

Cauliflower crust pizza has been on my list since it started making it’s rounds in the Pinterest world. It’s even on my cooking bucket list I made last year. Since I got a food processor for my birthday last year, I finally have the tools required! Last night I cooked this delicious, low carb crust and it was better than I even imagined!

I used this recipe from a Pin, but tweaked it slightly. So here it is:


Cauliflower Crust Pizza

1 medium head of cauliflower
2 eggs
1/3 cup shredded mozzarella
1/4 cup shredded parmesan
1 TBS almond flour
1/2 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
Fresh ground pepper

Preheat the over and a round baking pan to 450. Start by washing and drying the head of cauliflower. Chop off the stem so you’re just left with florets. Add the florets to the food processor and pulse for about 30 seconds until it reduces to a powdery, light “grain”. I had about 4 cups of cauliflower grain. Place the cauliflower in a microwave-safe dish, cover with a paper-towl; nuke for 5 minutes. Carefully dump the hot cauliflower onto a dish towel or cheese cloth and let cool. Twist and squeeze the cloth to drain the water out of the cauliflower. I got just over a cup of water out of my cauliflower. Add the cauliflower “flour” to a bowl, along with the eggs, mozzarella, parmesan, almond flour, salt, basil, oregano and some fresh cracked pepper. Mix together into a dough. Spray a piece of parchment paper with nonstick oil and press your cauliflower dough into a pizza crust, making sure there are no holes. Mine was about a 10-12 inch pizza. Remove your preheated pan from the oven and slide the parchment paper with the crust onto the pan. Cook for about 10-15 minutes until it starts to brown. Remove from over and top with your favorite toppings! I used sauce, cheese, pepperoni, and olives! Place back in oven for 5-7 minutes until cooked. Enjoy!








yum.    -a


Eat This Now

On today’s episode of Eat This NOW:

Monkey Salad: unsweetened toasted coconut chips, unsalted roasted baby cashews, and a banana. The recipe doesn’t specify amounts of each ingredient, but I used 1/8 cup of cashews and 1/4 cup of coconut. It was so easy and so satisfying.


Also, last night I made green bean fries with dinner using this recipe, and they were amazing. Nothing like real fries, obviously, but crispy and satisfying. Be warned, it was super messy and time-consuming to coat the green beans.


Best x.

Healthy Turkey and 3 Bean Chili




I love eating a big bowl of chili in the winter time! I always load it with veggies and beans so I don’t feel guilty about eating it. Whenever I cook chili, I usually just throw in whatever veggies are just hanging out it the fridge and I never measure anything when I cook. I decided to actually put it in writing to share with you! I use low fat turkey instead of beef and 3 kinds of beans, but you could really use any kinds of beans you want. Make sure to rinse the canned beans before using because those canned beans are loaded with sodium. My husband absolutely loves this chili and his father is a firefighter, so he knows good chili! I usually make one big pot and we will eat it throughout the week for lunch or dinner. Leftover chili always tastes better anyway because the spices and juices have had time to really develop their flavor. Sometimes I serve the chili over brown rice or with a slice of whole wheat toast, or you can just eat it by itself. It’s that good!


Healthy Turkey and 3 Bean Chili

1 lb ground turkey
2 cans tri-bean blend (or any beans of your choice) drained and rinsed
1 can 28 oz crushed tomatoes
1 bell pepper chopped (I used an orange one)
1 onion chopped
1 zucchini chopped
2 stalks celery finely minced
1 carrot chopped
1/2 small head of green cabbage shredded
1 can diced tomatoes
1 cup frozen or fresh corn
1 32oz carton veggie broth
4 TBS olive oil
3 TBS chili powder
3 tsp cumin
2 tsp smoked paprika
1 TBS garlic powder
2 tsp cayenne pepper
1 TBS italian seasoning
1/2 TBS pepper
salt to taste

Brown the turkey in a small skillet over medium and set aside. In large pot add olive oil and heat over medium heat. When heated add onion and sauté for about a minute. Add the pepper, zucchini, celery, carrot and cabbage. Cook, stirring occasionally, for about 10 minutes or until vegetable are tender. Add the turkey to the veggies and add in all your spices. Stir over heat for a few minutes until you can really smell the spices cooking. Add in the beans, crushed and diced tomatoes, corn, and vegetable broth and heat to boiling. Cover and reduce to low heat. Simmer for 30-45 minutes. Serve hot.