[center][b]Flourless Pizza. Finally. [/b] [/center]
I often joke about how the V-Diet can smash any food addition... except, of course, pizza cravings.
Nothing can do that.
After my own V-Diet, I no longer had the desire for fried foods or overly sweet foods. I was put back in control of my eating habits, and I dropped 16 pounds and 4 inches off my waist in just 28 days to boot.
Then I saw a pizza commercial on TV, and I knew that a meat-lovers deep dish would be my final hurdle.
Over the years, I've tried to make my own pizzas and "health them up" as much as possible. I discovered turkey pepperoni and that saves a lot of calories. I used fat-free cheeses to drop more calories, trying to volumize my pies a bit because I knew I'd eat a whole one at once. I stacked them with various vegetables and I scoured the city for a pizza sauce that didn't contain a lot of added sugars.
I had some pretty good success, and I've published a few of those recipes. The problem though, the single thing that turned even these lighter versions into cheat meals, was the damn crust.
First I went to whole-grain crusts. But as you probably know, the whole whole-grain thing is largely bullshit. It's still grain; it's still unnecessary carbs that your body barely even knows how to process.
Then I found frozen pizza crusts in hippy health foods stores made from brown rice and potato. Better, but not great. Finally I started making mini-pizzas using low-carb, high-fiber tortillas as crusts. These were pretty good, but you knew you weren't eating real pizza, and those low-carb tortillas still contained a lot of questionable ingredients.
Then a V-Life member passed along a pizza crust recipe. He hadn't tried it yet, but he thought it might work. And get this: it was made mainly out of a vegetable.
My variation of this is 95% perfect, and maybe if we all put our heads (and stomachs) together we can fill in that last 5%.
Get ready to eat pizza and lose fat anyway!
[center]Cauliflower Pizza Crust[/center]
1 head cauliflower or a bag of frozen cauliflower
1 egg, preferable the omega-3 enriched variety
1 cup fat-free or reduced-fat mozzarella cheese, shredded
Half cup of grated parmesan cheese
1 tablespoon dried oregano
Preheat your oven to 450 degrees.
Steam your cauliflower until soft. Mash in a bowl with a fork or potato masher. Strain out as much of the water as you can.
Combine mashed cauliflower with egg, parmesan, mozzarella, and oregano. Form into a "dough ball" and again squeeze it dry.
Spray a pizza pan with Pam and mash dough ball down into a round crust.
- Bake for 12 to 20 minutes until lightly browned.
Top with low-sugar pasta sauce (I use Classico brand), fat-free cheese, and any toppings of choice: turkey pepperoni, mushrooms, spinach, peppers, low-fat Canadian bacon, etc.
Place back in oven until cheese melts and toppings are heated, then mentally prepare for the mouth-gasm headed your way.
The 5% Issue
The only problem with this crust is the texture. It's a little soft, and while you can cut it into slices, those slices are pretty flimsy.
The issue seems to be moisture. Cooked cauliflower bleeds off his liquid content, and steaming adds even more. Squeezing your "dough" dry helps, as does the added parmesan cheese, but it's not perfect yet.
I've used a mesh strainer and cheese cloth, but both are very messy and don't work that well. I've also tried to just barely steam the cauliflower but it's still watery. Same thing happens with fresh too (I'd assumed the problem was only with frozen cauliflower. No such luck.)
Anyway, as you can see by the pics, this pizza is almost perfect: the taste in phenomenal, the calories are low, and the nutrition is high. It's just a touch soft.
No big worries, the GF and I usually just forgo the pizza slicer and eat it with forks right off the pan (we're cool like that.) Still, if you have some suggestions, I'm all ears.
Go ahead and try it. Even at 95% I think you'll be amazed.
PS: Makes for a great HSM too if you're on the V-Diet. Just add a salad!