This past weekend, my husband and I went to San Antonio! We had the opportunity to attend the National Gluten-Free Day Gala, and it was a blast! We got to meet some great people and learn about the health effects of gluten. We were thankful to get to attend!
We like to try to get away about once a quarter to connect with each other, get refreshed, and spend quality time together without the stresses of life, housework, and chores. We hadn’t had a getaway in a while so we took the opportunity while we were in San Antonio to stay at a little bed & breakfast, sleep in, have a slow morning at a local coffee shop, walk & eat along the beautiful river walk, and do some shopping. We left a little earlier than anticipated because of Owen’s horrible allergies, but it was all time that I treasured and enjoyed deeply!
I’m super excited about this recipe today! All the cauliflower crust recipes I’ve tried have tons of cheese in them and end up turning out to be mush. My stomach doesn’t take dairy well, so I figured there had to be a better solution!
My husband, our housemate, and a friend were at the house when I made this, and I made them all try it. They all liked it! Our friend even said “This seriously tastes like bread” and had no idea that it was made with almonds & cauliflower! I take that as a success. I’ve been eating the leftovers the past couple of days, and it still hits my pizza spot. Hope you guys enjoy!!
- 2 cups roasted almonds (or about 1 1/4 cup almond flour)
- about 1/2 head of cauliflower
- 3 eggs
- 1 tbsp ground flaxseed
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- parchment paper
- Preheat oven to 350 degrees.
- Put your almonds in a food processor or nutribullet (use the milling blade), and pulse/grind the almonds until they become like a flour.
- Remove and set aside in a bowl.
- Put your cauliflower florets in the food processor and pulse for about 20 seconds or until ground, but not yet mushy.
- Remove cauliflower from food processor and put in a microwave-safe bowl.
- Zap that cauliflower in the microwave uncovered for 2 minutes.
- In a larger bowl, mix together the almond meal, cauliflower “rice,” eggs, flaxseed, and spices until it’s all nicely incorporated.
- Cover a baking pan with parchment paper, and cover the paper with the pizza crust “dough,” spreading it out until it is about 1/4″ thick.
- Place in the oven and let bake for 10 minutes.
- Remove from oven and add your toppings.
- Place back in the oven for an additional 6-8 minutes.
- Remove, let cool, and enjoy!
Here’s a little bonus recipe for making 21-DSD pizza sauce!
21-DSD Pizza Sauce
adapted from the 21 Day Sugar Detox cookbook
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 tbsp minced garlic
- 1 28-oz can diced tomatoes
- 1 tbs dried basil
- salt & pepper
- 1/2 cup chopped pepperonis (optional)
- Heat up olive oil in a saucepan over medium heat, and add the onion.
- Cook for about 5 minutes, then add minced garlic.
- Cook for about 1 minutes, stirring occasionally.
- Drain the can of tomatoes partially, and add to the pan. Stir to combine.
- Reduce the heat to low, cover the pan, and let simmer for 20 minutes.
- Add the dried basil and optional pepperonis, and cook for an additional 5 minutes.
- Take off burner and set aside to let cool for about 5 minutes.
- Place the sauce in a blender, food processor, or nutri-bullet, and pulse for about 20 seconds until it becomes a thick sauce. (You could also use an immersion blender in the saucepan.)
- Place on your pizza or use as marinara sauce for zucchini noodles! Extras can be put in a container and stored in the fridge.
P.s. Don’t forget to keep following my 21-Day Sugar Detox journey here!