Monday, February 16, 2015

Cauliflower Crust Thai Chicken Pizza

Crystal’s Protein Packed Low Carb Thai Chicken Pizza
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I put this together on a whim. I had been wanting to try out cauliflower based pizza crust for some time, but never tried it until today.


My friend Trish made me Thai pizza when I was down and out with my broken ankle. It was delicious and I’ve made it several times since then. It was the inspiration for this pizza - only I incorporated the PB into the crust instead of using it for a separate sauce.


You can omit the PB and make a traditional pizza with traditional pizza sauce and toppings. If it were me, and I made this again with a "traditional" crust, I would likely add a tablespoon or two of coconut flour or almond flour to help absorb the moisture. It’s completely up to you.


Crust Ingredients:
1 bag of Frozen Cauliflower (or you can use fresh - but frozen is easier and cheaper usually)
6 Tbsp of PB2 (Powdered Peanut Butter, fat is pressed out of the peanuts)
1 Tbsp Stevia
2 oz Reduced Fat Feta Cheese (you can use any cheese you want or have on hand)
1 egg


Preheat your oven to 425F or 400F with convection.


  1. Chop the cauliflower in a food processor to make fine granules.
    1. I did this while it was still mostly frozen.  
  2. Steam the cauliflower for 4-5 minutes, or microwave to basically thaw and cook just enough you know you can squish it and water will drain out.
  3. Drain the cauliflower and squeeze out all the water you possible can, then squeeze out some more.
    1. I did this is a fine mesh strainer, then dumped it onto 4 layers of paper towels.  I squeezed the paper towels until I thought I had gotten virtually all the water out and the cauliflower was like a paste.
  4. Mix the cauliflower, egg, PB2, Stevia (or sweetener of your choice), Cheese until combined.  It will be about the consistency of cookie dough.
  5. Smooth out onto parchment paper until the pizza crust is about ¼” thick.  Leave the edges a little thicker to hold in the toppings and sauce (if you chose to use sauce).
  6. Bake for 15 minutes - 18 minutes on the parchment paper. Do not place the parchment on a cookie sheet or you will probably get a soggy crust.


Toppings.
You can do whatever you want for toppings.  I raided my freezer and decided to use up some stir fry veggies and some spinach.  I figured these would go with Thai inspired pizza. If you just want cheese and pepperoni that’s fine too.


2 cups stir fry vegetables
2 servings frozen spinach
6 oz cooked chicken breast
1 oz reduced fat shredded cheese
2 Tablespoons Reduced Fat Champagne Vinegarette (Trader Joe’s) dressing (or soy sauce/teriyaki sauce/Dorothy Lynch/etc)
1 Tbsp Stevia (unless using a sweetened dressing, then omit)


  1. Cook your veggies and drain off excess water.  Add cooked meat and toss with dressing & Stevia (or choose your own dressing or pizza sauce).
  2. Top Cooked Crust with your coated veggies and meat, then finish with shredded cheese.
  3. Bake for 10-15 minutes, or until cheese is melted.

Pizza serves 2.  

HINTS: If it turns out soggy, you likely didn't cook directly on parchment (i.e. you used a pan under it) or you didn't squeeze out enough water from the crust. You can try baking the crust at a lower temperature for a longer time to help dry the crust.
Nutrition Facts
Servings 2.0
Amount Per Serving
calories 398
% Daily Value *
Total Fat 15 g
23 %
Saturated Fat 5 g
25 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 190 mg
63 %
Sodium 1304 mg
54 %
Potassium 35 mg
1 %
Total Carbohydrate 25 g
8 %
Dietary Fiber 7 g
26 %
Sugars 11 g

Protein 42 g
83 %
Vitamin A
21 %
Vitamin C
108 %
Calcium
24 %
Iron
4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

For an assortment of other low-carb recipes, please check out 121 Keto Dinner Recipes on FitnessCrest.com. (Edit by Sydney)

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