Easy Cauliflower Pizza Crust!

I hands down love pizza. I would eat pizza once a day if it was low calorie and socially acceptable. I have tried an almond flour pizza crust, I’ve tried a thin crust and thick crust, I’ve tried Chicago style deep dish and New York Pizza. I’m eaten pizza out of a little whole in the wall downtown San Francisco and I’ve bought take away from Little Caesars.. I really don’t discriminate!

In an effort to try and have my cake and eat it too I wanted to try the Cauliflower Pizza Crust I’ve seen floating around on the internet. I am not a fan of Cauliflower but it actually looked like it may taste okay.

I waited and waited some more for Cauliflower to not be $5 for a head because I was not going to pay $5 to just chuck something in the bin (you never know…) I tried the below recipe out on Monday night and was really surprised! The “dough” is kind of like pizzaish mashed potato and it definitely has a Cauliflower taste and smell, but when you add oregano and cheese and pizza sauce it actually tastes pretty good!


IMG_4041Give it a try and let me know what you think!!

The Best Low-Carb Cauliflower Pizza Crust Recipe

Recipe from Gimme Delicious


  • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
  • ¼ cup shredded Parmesan cheese
  • ¼ cup mozzarella cheese
  • 1 egg
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon basil or rosemary, minced (or dry)
  • ½ teaspoon oregano, minced (or dry)
  • 1 cup pizza sauce
  • 1-2 cups mozzarella cheese


  1. Preheat oven to 500 degrees F (260 Celsius)
  2. Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
  3. Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes. After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
  4. Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
  5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and add your toppings, I used marinara sauce and cheese for a simple margarita pizza.
  6. Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
  7. Slice and serve warm , enjoy!
  8. IMG_4044

Raw Banoffee Pie

I am a sucker for Banoffee Pie! I hate cake, muffins and most sweets in general.. but banoffee pie.. something about the caramel, banana and whipped cream hits my dessert spot!

Last week a friend of ours made miniature banoffee pies that were absolutely amazing, but the amount of calories I consumed (partly due to how many I ate..haha)..oh my goodness.. Well fast forward to earlier this week- I discovered an app called yummy. It consolidates thousands and thousands of recipes.. well.. a recipe for a raw banoffee pie popped up!!

We tried the recipe from Deliciously Ella last night and it tasted so good!


Raw Banoffee Pie (modified from Deliciously Ella)

Serves 4

For the first layer

– 1/2 of a cup of pecans (70g)

– 1/2 of a cup of almonds (100g)

– 4 regular dates

– 2 teaspoons of honey

For the middle layer

– 2 very ripe bananas

– 2 tablespoons of almond butter

For the banana layer

– 1 banana

For the top layer

– 8 dates

– 4 tablespoons of almond butter

– 4 tablespoons of water

– 1 over-ripe banana

Consolidated ingredients needed

– 1/2 of a cup of pecans (70g)

– 1/2 of a cup of almonds (100g)

– 12 regular dates 

– 2 teaspoons of honey

– 4 very ripe bananas

– 6 tablespoons of almond butter

– 4 tablespoons of water

How to

Start by making the base. Place the nuts in a food processor and blend for a minute or two until a crumbly mix forms, then add the honey and pitted dates. (I couldn’t find the blade for my food processor so I chopped these by hand)

Fill the bottom either of several small containers or one big pie dish with a layer of this nutty mixture.

Next make the banana cream layer. Place the bananas and almond butter in a blender or food processor and blend until smooth. Put this on top of the nutty layer and place in the freezer for about 20 minutes to set.

While this freezes slice the layer of plain banana.

Next make the Caramel layer. Place all ingredients into a blender or food processor until smooth, if you’re mixture is too thick you may need to add more water.

After twenty minutes remove the pie from the freezer, place the layer of sliced banana over the glasses and then cover with the caramel.  Enjoy!



Whole Roasted Snapper in salt crust with Gremolata

Since having Ava I have been on a mission to eat healthy to try to lose the baby weight I gained while pregnant! Below is my go to recipe for a health roast fish! It is fairly high in sodium (considering the snapper is baked in salt) but you scrape most of the salt off before serving. I promise you will not be disappointed with this amazing tasting baked snapper!

Whole roasted Snapper in salt crust with Gremolata

Ingredients needed

1Kg whole snapper, gutted, scales left on

1.5Kg coarse sea salt, approximately


¼ cup finely chopped flat leaf parsley

1 clove garlic, crushed

2 teaspoons finely grated lemon rind

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

How to

Preheat oven to very hot (200 celcius or higher).  Make gremolata by combining all the gremolata ingredients in a bowl.a4becd7b62e2d199392f0a82ebce66a3

Wash fish, pat dry inside and out with absorbent paper.  Stuff the cavity of the snapper with half of the gremolata.a1cce95166c4ef0e913d02fd961a7865.jpg

Sprinkle half of the salt over large oven tray, place fish on tray.  Wet remaining salt with water.  Drain, press firmly over fish to completely enclose fish.


Roast fish, uncovered in very hot oven about 30 minutes or until fish is cooked as desired.  Stand 5 minutes. Break crust with meat mallet.  Lift away crust with scales and skin. Sprinkle fish with remaining gremolata to serve.