Cauliflower, Really?

I haven’t updated this page in awhile. I figured the most appropriate way to kick start was with a Fuel Strong Post.

Behold, the Cauliflower Pizza Crust. Pretty much the most delicious and pretty darn good for you pizza crust I have ever had. Thanks to Champagne Shimmer, and their easy to follow directions it was an easy, and delicious, home run.


1 large cauliflower
1 1/2 cups shredded mozzarella cheese
1 egg, beated
1/2 cup egg whites
2 tsp dried oregano
1 Tbsp minced garlic
olive oil


Preheat oven to 450 degrees.
Break up the cauliflower in to small chunks. When it is still wrapped in its packaging I usually hit it against the table a few times, that usually breaks it up well enough. For the next step you can either use a cheese grader or a food processor to grate the cauliflower. If you use a food processor be careful not to over pulse or you will puree it. Place the graded cauliflower in the microwave for 8-10 minutes.
In a medium bowl, stir together the cauliflower, beaten egg, egg whites and mozzarella. Add oregano, minced garlic and mix well. Transfer the mixture to a cookie sheet covered in non-stick cooking spray. Use hand or baking spatula to flatten out in to a circle.  Pat in the edges to give it a clean round look.
Lastly, brush olive oil over the pizza crust before putting it in the oven. Bake for 15 minutes with convection oven, or 30 minutes without.


Add your own toppings to the crust. I opted for spinach, cherry tomatoes, goat cheese, and some olives.

A guaranteed Fuel Strong recipe.


Check out Champagne Shimmers for more information, and other cool stuff.