Lisa Pisa Lifestyle Coach
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My naturopath has put me on a very restricted diet so I have had to become even more creative with what I feed myself these days.  When you already don’t eat any meat or dairy and then are told you need to refrain from ingesting any gluten and as little grains as possible…well there really isn’t a lot left over!!!  Actually there is, and this is where the creativity comes in.  One of my girlfriends and I always love to exchange recipes.  We’ve been doing it for years and now even take pictures of our meals and send them to each other just to find out what the other is feeding their family.  We have very similar  eating and fitness habits so it’s fun to have this in common with someone else!!  Once again, thanks Mary for sharing this recipe with me.

2 1/2 cups cauliflower, grated (about 1/2 large head)
1 large egg, lightly beaten
1 1/4 cups shredded mozzarella (I used Daiya vegan mozzarella)
2 tbsps grated parmesan (I used nutritional yeast for the vegan option)
sea salt & freshly ground pepper
1/4 cup tomato sauce
1 cup grape tomatoes cut in half
2 cloves garlic, sliced
1/4 tsp crushed red pepper flakes
fresh basil leaves


1.  Line a rimmed baking sheet with parchment paper and preheat oven to 425 F.

2.  Grate the cauliflower using a box grater until you have about 2 1/2 cups of cauliflower crumble.  Place in a large bowl and microwave for about 7-8 minutes.  Remove from microwave and let cool.

3.  Mix in the egg, one cup mozzarella, parmesan cheese (or nutritional yeast) and salt and pepper to taste.  Once combined, pat into a 10-inch round on the prepared baking sheet.  Spray lightly with nonstick spray and bake for 10-15 minutes or until golden.

4.  Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic and pepper flakes (I also added spinach to mine).  Bake in the oven until melted and bubbly, another 10 minutes.  Top with basil before serving.



Until next time,

Have a fit and fabulous day!

Lisa Pisano
Lifestyle Coach