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Cauliflower Crust Pizza (option 2)

Meal: 271 cal Protein: 22 g Carbs: 6 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 Cranberry Chutney 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 1 Slice 271 cal Protein: 22 g Carbs: 6 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

  • Arugula
  • Olive Oil
  • Sea Salt

Directions

  1. In a bowl, toss Arugula, Olive Oil, Sea Salt & Pepper.
  2. Set Aside.

Ingredients

  • ¼ Cup Cranberry Chutney
  • 4 oz Truffle Gouda (or other preferred cheese), shredded or shaved

Directions

  1. Spread Chutney on Crust.
  2. Top with Gouda and bake for 5-8 minutes, just long enough to melt the Gouda.
  3. Remove from oven and top with Smoked Salmon, Arugula, Oil, & Salt.
Sandy
To see video of this
and other recipes:
Cauliflower Crust Pizza (option 2)
  • Hurdle 3: Dairy
  • Hurdle 9: Prepared Foods
  • Hurdle 10: Takeout Foods
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