Challenging myself and Josh with a gluten free week has been pretty amazing. I haven’t had any revolutionary health improvements, but I knew I wouldn’t because I’ve had gluten sensitivity tests, including a pretty conclusive stomach biopsy. The major benefit of gluten free week is it’s forcing me to cross off a bunch of foods from my blogger bucket list. The item at the tippy-top of the list? Cauliflower crust pizza.
I’m sure everyone has seen this recipe everywhere already. It’s all over Pinterest and I know a lot of bloggers that have posted about it. But how could I not? A wholefoods way to make a pizza crust which includes a hidden veggie! Check the blog title. Can’t resist.
Rather than re-invent the wheel, I went to Hannah’s blog Clean Eating Veggie Girl. She combined a few recipes to make hers, plus we have pretty similar tastes in foods. I knew if she liked it, I’d like it. Plus everyone else would like it I kept mine simple and topped with mozzarella and green olives. My only downside in this recipe is that I felt like I could really taste the egg (even though there’s so little egg in it). I didn’t think flax would bind well enough, but next time I will definitely try a chia egg. If anyone tries a chia egg before me, let me know! Then you could make this vegan with Daiya cheese.
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