lean and clean

Well, I know it’s been a while since my last post…and I apologize! I’ve been cooking up plenty but just haven’t had the time to sit down and work out my recipes. I will post some photos and brief descriptions of what I’ve been up to the past few months, so please do stay tuned!
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In the meantime, here is a delicious recipe to get you started. I’ve been interested in trying out one of the more popular food trends…cauliflower pizza crust….for quite sometime. It always seemed too complicated with many ingredients/steps…call me lazy! But after recently seeing a fitness instructor of mine post his version, I thought why not give it a shot. And lucky for me I already had some frozen riced cauliflower in my freezer! Most recipes call for panko, but I only had wheat germ to use (next time I will try with panko). I also cut my recipe in half, which made more of a personal pizza. This worked out to be a perfect portion for me.

"PERSONAL PAN” CAULIFLOWER CRUST PIZZA
**TIPS**
1. you’ll want to bake this on a baking sheet lined with parchment paper
2. recipe can easily be doubled

INGREDIENTS:
PIZZA CRUST
1 c riced cauliflower (rounded cup)
1-2 tbsp panko (I used wheat germ)
1 egg
1/4 c shredded pecorino romano (rounded cup)
2 tsp granulated garlic (to taste)
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TOPPINGS
This is your preference. I used the following:
Whole Foods Pizza Sauce
sliced red bell pepper
sliced white onion
fresh chopped parsley
red pepper flakes

​Preheat oven to 450º 
Combine all ingredients for the pizza crust.  
Pour pizza crust mixture onto a parchment lined baking sheet, form into a circle about 1/4” thick. 
Bake for 25-30mins or until edges have browned/crisped a bit and the top has browned a little bit.
Take out of the oven and using a spatula, make sure your pizza crust can shift easily. 
Now is the fun part! Add whatever toppings you like…sauce no sauce, meat no meat, cheese no cheese…anyway you make this pizza I guarantee it will be satisfying. I recommend only a thin layer of tomato sauce to avoid a soggy pizza. 
Bake for another 10-15mins or until your vegetables are a little tender and/or your cheese has melted.