Another story about pizza

Let me say again, I'm very fond of cauliflower pizza crust.  My husband was not willing to try, until last week that is.  I had made him dinner, and made myself some pizza, and thought that was it.  My husbands hunger won out over his fear of trying this pizza.  So he finished the second pizza and the next day we made some more, and this time I took pictures.  The sauce I used on these was a Raspberry Chipolte BBQ, not very low carb, but I only used a little and the flavor was fantastic.  We each had our own personal size pizza.  Cooking it on the parchment paper and turning it during the cooking process is perfect, and I cook it a bit longer than I originally posted.

I am so excited to say that this little pizza crust is winning it's way to a permanent place in our meal plans, and I won't have to make two separate meals, or hear eww and yuck.

Coconut Flour Pizza Crust

Pizza Crust - GF, LC

Makes 2-4 servings

• 2 cups whole milk organic mozzarella cheese, shredded
• 2 large organic eggs
• 2 tablespoons flax meal
• 2 tablespoons coconut flour
• ½ teaspoon baking powder

Preparation:
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.
Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to ¼ inch thickness on a baking sheet lined with one piece of parchment paper.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.
Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.
Recipe submitted by Lauren, Fort Myers, FL

crust before sauce was spread over it

broil in the oven to meal the cheese

Okay, so waxed paper is not a good substitute for parchment paper.  It smokes in the oven.  Aren't you glad I saved you the trouble of finding that out on your own?  Use the silver aluminum stuff instead, and coat with a spray or oil.   
I removed it from the paper to broil with the toppings.  Am I the only one who is excited that I get to have pizza again?  My stoneware is being put to use again. 
Tonight this was the only option for dinner so DH had to try it this time.  There were no complaints, but there was no going back for seconds.  This could also be because he ate many many sugar cookies before dinner. 
This recipes tastes more like dough than the cauliflower pizza crust, but it still is cheesy flavored.  The flax meal makes it looked like a wheat and herb crust. 
I like the freshness of the cauliflower pizza crust, but this one is easier to serve to my DH. 

Here again with the nutrition facts, I hope these are helpful for some. It does take time to add special ingredients and the recipe into the Lean Cuisine custom foods program.  The division is for 4 slices, and these facts are for one slice.  The amounts could be off a little as I had to convert tablespoons into grams, in order to convert it into the 2 tablespoon amount rather than 6 Tbsp.  So, now you know I'm still not good with fractions and I choose the easier route. yep, that was easier than fractions, sad huh?

Nutrition Facts

Serving Size: 1 Slice (121g)

Amount Per Serving

Calories: 278.9

Fat Calories: 152.6

% Daily Value*

Total Fat 17.4g	27%
Saturated Fat 9.4g	47%
Cholesterol 150mg	50%
Sodium 488.2mg	20%
Total Carb 11.9g	4%
Dietary Fiber 6.5g	26%
Sugars 2g
Protein 19g	38%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending  Thank you to Tropical Traditions for this recipe, and Lauren in Ft Myers Florida

Cauliflower Pizza Crust - PCOS friendly

 Cauliflower Pizza Crust

 Cauliflower Pizza Crust

• 1/4 of a head of cauliflower, steamed until fork-tender, then chopped fine (you can also use the fake rice method); you'll need a yield of 1 cup of loosely packed, finely chopped/grated cauliflower
• 1/2 cup low-fat shredded mozzarella cheese
• 1/4 cup egg whites
• Salt, to taste

Preheat the oven to 450 degrees. Combine all ingredients in a bowl and mix well. Spread onto a baking sheet that has been lined with parchment paper* (you could also grease the pan with olive oil or butter if you're averse to cooking spray). Use a spatula to form the mixture into a circle. Bake for 12-15 minutes, or until edges are nice and crispy (and I mean nice and crispy - they'll be very brown, almost burned). Remove from the oven and flip putting the crust on another sheet of parchment and cook another 5-10 min. Remove from oven top with your favorite toppings*; change the oven from bake to broil. Broil the toppings until cooked through and the cheese is melted.

My crust with pesto thrown on top

 I added Turkey bacon, tomato, mushrooms, and mozzarella cheese

Added the rest of my toppings

 After adding the toppings, put it bake into the oven to broil until cooked and the cheese is melted.

After broiling and cutting into slices

The finished pizza

I found this little gem on Fare to Remember's site, and I have tried other dishes of hers and loved them. She has more fabulous pictures, and two other pizza toppings. I used what I had on hand, and will try other versions later, especially when I have tomato and basil together.  I did not use pizza sauce since those typically have more sugar and carbs than I need in my diet, and pesto is just delicious as well as much, lower in carbs.
Now, to be fair, I did not make my husband try this.  He got a whole wheat Bobali crust pizza, with the pizza sauce, pepperoni and mushrooms, covered with the pizza cheese mix.
He gets nervous when I make things that appear to be to healthy.  One day he will try it, but not this time around. Fare to Remember had other who tried it and liked it, her guests were proof enough for me to try it, and I liked it enough to offer it to guests along with the regular pizza version as well.  Since you will have three fours of a cauliflower left, I would try the fake rice, roasted, and the mashed cauliflower as well.

*I changed this step after trying the parchment paper 2/11, this helps the crust release easily, and allow you to flip the crust assuring that it will bake through the middle.