Pizza has been a binge food for me sometime since 1988 when my mom used to pick up take 'n bake pizzas and a VHS video rental for us every Friday night. Unfortunately by my mid 20s I could ingest an entire thin crust pepperoni and jalapeno pizza from Domino's (gasp!) which was never pretty (or healthy.)
As much as I love pizza, I don't love binge eating anymore and eating for health, vitality, energy, performance and aesthetics is way more important to me.
So when I discovered Cali'Flour pizza crusts I was ecstatic. (Not an exaggeration, I love pizza that much.)
If you've ever tried to make a cauliflower pizza crust at home and been thoroughly disappointed, I completely understand. My crust was soggy, thick, not crunchy and entirely too much work. I'd rather just grab a pita bread, slap on some pizza sauce and cheese and call it...."pizza".
No longer must we suffer. We can have our paleo pizza crust and eat it too. I am a convert, a believer and I'm never turning back again.
The crusts are gluten-free, low in carbs, medium in fats and totally, 100% Positive Shred approved for all my nutrition clients. Regular and vegan crusts available (although vegan crust is MUCH higher in fats, so clients be aware.)
Do yourself a favor, order a pack of Cali'Flour crusts and thank me after you finish eating an entire pizza without guilt or stomachache.
- 1 Cali'Flour crust
- 1/4 cup marinara (look for a high-quality, no added sugar version)
- 1 oz pepperoni
- 1/4 cup Italian blend cheese
- Optional: a few slices red onion
Follow instructions on package for baking. I like to use my pizza stone. I preheat oven to 375. Bake crust for 5 min. Remove stone and crust together and let cool 5-7 minutes. Then add marinara, cheese and topping and put stone and crust back in for another 6-8 minutes.
Pull stone and pizza out again and let cool for 5-7 minutes. Then remove pizza to cutting board.
Tuna Salad Pizza
Salad on pizza? Hell yeah. All that crunch and freshness plus a drizzle of ranch and 38g protein, you gonna be building muscle mass, feeling so satisfied and enjoying pizza!
Bake your Cali'Flour crust for 12-15 minutes on pre-heated pizza stone in oven at 375 F. (Can also use parchment paper lined baking sheet). Remove crust from oven and let cool for 3-5 minutes (this will allow the crust to harden and become crunchy).
Sprinkle on top:
- 2 cups finely shredded romaine
- 2 Tbs. finely chopped red onion
- 2 Tbs. finely chopped green pepper
- 3oz wild albacore tuna (no oil)
- 1 Tbs. Primal Kitchen Ranch Dressing
- Sprinkle of garlic salt (optional)
Cut into wedges and demolish.
- 1 vegan Cali'Flour crust
- 1/4 cup marinara/pizza sauce (no added sugar)
- 28g Daiya mozzarella
- Fresh basil
Bake crust for 7 minutes. Remove and let cool for 5. Top with marinara and cheese. Bake for another 5-7 minutes until desired crispiness. Top with fresh basil leaves and devour.