Have you guys seen Erika’s Great Pizza Experiment? it’s one of my favorite posts ever. After reading it, I realized the possibilities are endless for protein pizza bases. I made some Jerusalem Artichoke Protein Pizza as a guest post for Lori (check it out here) and have since experimented with different ideas (like my egg white pizza here and the goat protein one here). One of the most awesome recipes, using cauliflower, is this one though. Ever since I saw it, I’ve kind of had cauliflower stuck in my head as one of the best ingredients for a great pizza base (mostly because I think, being so mild and fantastic with cheese, cauliflower lends itself nicely to pizza bases). So, I bought some cauliflower, steamed it, and headed over to the gym. When I got back, I blended the cauli with egg whites + pea protein + coconut flour and pancake-fried it into three patties. Then, I added the toppings and grilled them for about five mins. That was it.
3 big heads cauliflower (cooked)
4 egg whites
1/4 cup pea protein
1 tablespoon coconut flour
1 tablespoon tomato paste
1/8 cup of mature cheddar (or, of course, mozzarella)
Blended together and panfried into 3 patties (you could always just make one giant one but it’s going to be harder to flip).
Macros per 3 mini pizzas with toppings et al:
19g carbo (6.4g sugars/11g fiber)
7.5g fat (4g sat)
The result was a soft pizza base. I was able to eat it by hand but it was still kind of mushy. Looking back on it, I realize it might have benefited from some wheatbran or oats or quinoa flakes or, well, something to dry it up a bit. That being said, I LOVED! it! I felt the flavors really complimented each other and, together, delivered one hell of a BOOOOM to the system. Also, the whole thing was ridiculously high protein, low carb (and hiiiigh fiber) and, compared with the ‘original’ cauli pizza, a lot lower in fat too :-))) Try it ;-))))