Mushroom Cauliflower Crust Pizza

When I first came across the inspiration for this recipe, from FitSugar, I thought : ” Interesting, Cauliflower crust on a pizza?”  Well, in the effort to make one of my favorite foods, PIZZA, more healthy, I thought I would give it a go.


Mushroom Cauliflower Crust Pizza

Mushroom Cauliflower Crust Pizza
Nutrition Information
  • Serves: 6 slices
  • Serving size: 1
  • Calories: 112
  • Fat: 5.5
  • Carbohydrates: 5.6
  • Sugar: 1.76
  • Fiber: 1.5
  • Protein: 10.2
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • Cauliflower Crust:
  • 1 small cauliflower, cut into florets
  • ⅛ cup parmesan
  • ½ tsp oregano, dried
  • ½ tsp basil, dried
  • ¼ tsp salt
  • 1 egg
  • For Topping:
  • 5 tablespoons Store-bought pizza sauce
  • ½ cup part skim mozzarella
  • 2 cloves minced garlic
  • garlic salt (optional)
  1. For the Crust: start by putting pizza stone in preheated oven to 450 degrees F
  2. Put cauliflower florets in food processor and pulse until resembles coarse meal
  3. Put in microwave and cook 4 minutes
  4. Let cool for a few minutes. Careful! It will be VERY hot.
  5. Put the processed cauliflower into a dish towel. Squeeze out as much water as possible.
  6. Add cheeses, herbs, salt, and egg.
  7. Put "dough" in between 2 pieces of parchment paper that are throughly grease with coconut oil or coconut oil spray.
  8. Roll into circle with rolling pin to about ⅛ inch thickness.
  9. Transfer to pizza stone by removing top sheet of parchment paper and flipping quickly onto hot pizza stone. Then remove 2nd piece of parchment paper.
  10. Bake 8-10 minutes in oven.
  11. Take out crust. Top with pizza sauce and sprinkle with mozzarella and a little garlic salt.
  12. Bake 5 more minutes. Cut with pizza cutter into 6 slices. Lift off pizza stone with flat spatula so the slices don't break. This serves about 2 people.



Creamy Chocolate Beet Smoothie


Creamy Chocolate Beet Smoothie
Nutrition Information
  • Serves: 1.5
  • Serving size: 1
  • Calories: 117
  • Fat: 2.23
  • Saturated fat: 1.8
  • Carbohydrates: 25.5
  • Sugar: 14
  • Fiber: 5.2
  • Protein: 2.33
Recipe type: Smoothie
Prep time: 
Cook time: 
Total time: 
  • 1 medium banana, frozen
  • 1 tsp Truvia
  • 1 beet cooked, sliced OR ⅓ canned beets
  • ½ cup coconut milk, unsweetened,
  • 1 TB Cacao powder (or cocoa powder)
  • 3-4 ice cubes
  1. Put all the ingredients in Vita-Mix or blender
  2. Process until smooth
  3. You will know it is smooth when the middle looks like a smooth tornado.


Four Things Funny, Lovely, or Healthy

Happy Saturday!

Does anyone like lazy mornings as much as me, maybe eat a few fluffy pumpkin pancakes?  It probably takes me a few hours to read the current news on Yahoo or other interesting links from emails.  Mind you, I do not do this everyday.  Here is a few links:

1.  Very interesting. She changed one thing in her diet with extrordinary results..12 cups..Hmm, I have about 6.

2.  Dinner parties in your backyard? Awesome!

3.  I like her site design and cake style.  Beautiful and inspirational.

4.  White Chicken Chili recipe I will make this week.

Have a relaxing, fun-filled weekend


Low Sugar Fluffy Pumpkin Spice Pancakes


These fluffy pancakes are perfect for a lazy Saturday morning.  I prefer making and eating my pancakes on a weekend because I am not so rushed in getting ready for work.  One added plus, each pancake has 67 % the daily value of Vitamin A.

Low Sugar Fluffy Pumpkin Spice Pancakes
Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 150
  • Fat: 7.9
  • Saturated fat: 3.76
  • Carbohydrates: 17.1
  • Sugar: 1.4
  • Fiber: .92
  • Protein: 3
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
  • ¼ cup canned pumpkin
  • ¼ tsp pumpkin pie spice
  • 2 tsp Truvia (one for pancake batter, and one for sprinkling on top)
  • 1 TB unsalted butter, melted
  • ⅜ cup coconut milk
  • 1 TB white vinegar
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ egg
  • ½ cup AP flour
  • 1 TB Butter (3 Dabs, I used Land 'O Lakes light butter, for the warm pancakes)
  1. Put vinegar in coconut milk to curdle, set aside
  2. Mix all dry ingredients together.
  3. Add egg and whisk with fork. Add milk.
  4. Heat up ceramic pan. It is nonstick so no spray is needed
  5. Put 3 equal size pancakes and flip when 50% bubbles show.
  6. Cook a few more minutes. Plate and serve warm.
  7. To serve, put a few dabs on butter, and sprinkle truvia on top of pancakes