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Cauliflower Crust Pizza (option 1)

Meal: 270 cal Protein: 18 g Carbs: 11 g Fat: 16 g

I love Friday night pizza. And these (relatively) new Cauliflower pizza crusts are getting better and better. Friday night pizza is a great way to take the week’s leftovers and reinvent them in an interesting way. We replaced the tomato sauce with Brie cheese on this pizza and then topped it with mushrooms and cilantro. A few of us got really decadent by adding smoked salmon. The combo was delicious!

Serving size 6 270 cal Protein: 18 g Carbs: 11 g Fat: 16 g

Ingredients

  • Cauliflower Crust (I used an organic one from Whole Foods 365)

Directions

  1. Preheat oven to 425F.
  2. Bake crust 7-10 minutes.
  3. Remove from oven and set aside.

Ingredients

  • 1 Tsbp Avocado Oil
  • 1-2 Shallots , sliced
  • 1 lb Mushrooms , diced
  • 1 Tbsp Thyme
  • Salt & Pepper
  • 1/4ish C White Wine Vinegar

Directions

  1. Heat oil in sauté pan over medium heat.
  2. Add shallots, saute until soft.
  3. Add Thyme, Salt & Pepper and sauté until fragrant.
  4. Add Mushrooms and Vinegar.
  5. Saute until all liquid is absorbed and set aside.

Ingredients

  • 4 oz Brie Cheese
  • 2 Tbsp Cilantro , minced

Directions

  1. Spread Brie Cheese on Crust.
  2. Top with Mushrooms and Bake for 5-8 minutes, just long enough to melt the Brie.
  3. Remove from oven and top with Cilantro.
Sandy
To see video of this
and other recipes:
Cauliflower Crust Pizza (option 1)
  • Hurdle 3: Dairy
  • Hurdle 9: Prepared Foods
  • Hurdle 7: Simple Carbs
  • Hurdle 10: Takeout Foods
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