Category: pizza

Cauliflower Pizza Crust

In honor of National Pizza Day our recipe for a cauliflower pizza crust! Not only is it super easy to make but can be customized to fit many different meal plans.

Ingredients:
2 pounds cauliflower florets, riced
2 eggs, beaten
1 teaspoon dried oregano
Salt and pepper

Preparation:
Rice the cauliflower in a food processor until it has the texture of breadcrumbs. Cook the cauliflower in a pot of boiling water for four to five minutes. Drain the cauliflower and pat dry. The dryer the cauliflower, the crispier your pizza crust. Mix the cauliflower with the eggs until well combined. Line a baking tray with baking paper and spray with olive oil. Pat the cauliflower mixture into the pan and spray the top with olive oil. Bake for approximately 35 minutes or until golden brown. Top with your favorite sauces, toppings and enjoy!

Photo: Unsplash



Pizza à la Metabolic Balance

Pizza is a universal food that has been adapted many times and today we wanted to share the Metabolic Balance adaptation.

Ingredients: 
1 serving of vegetables (chard, bell peppers, etc.)
½ tomato
1 Tbsp. chopped onion
1 serving of egg
1 Tbsp. water
1 tsp. marjoram/oregano
1 tsp. chopped chives
Salt and pepper

Preparation:
Clean, wash and cut the vegetables into thin strips. Wash the tomato and cut it into small cubes. Whisk the eggs, water, marjoram, salt and chives well with a fork. Cook the onion in a pan then add the chard. After 2-3 minutes add the small cubes of tomatoes. Heat up another pan and distribute the whisked egg evenly in it. Fry the egg like a pancake at medium heat. After 2-3 minutes turn gently and cook on the other side. Place the egg “crust” on a plate and distribute the vegetables and any other toppings evenly over top. Enjoy!

Egg and Vegetable Pizza

Although not a traditional “pizza,” this creative recipe will delight your taste buds!

Ingredients:
1 serving vegetables (we like chard)
½ tomato
1 TBsp. chopped onion
1 egg
1 TBsp. water
1 tsp. marjoram (can substitute with oregano)
1 TBsp. chopped chives
Pinch of salt

Preparation:
Wash the chard and cut into fine strips. Wash the tomato and cut into small cubes. Whisk eggs, water, marjoram, salt and chives well with a fork. Sauté the onion in a pan until translucent, then add the chard. After 2-3 minutes add the finely diced tomato. In a separate pan, pour the whisked egg mixture evenly into it. Fry the egg over medium heat like a pancake and carefully flip after 2-3 minutes.

Put the egg “pizza” on a plate and spread the cooked vegetables evenly over the top. Enjoy!

metabolic balance® Monday Recipe Cauliflower Pizza Crust

Ingredients:

2 pounds cauliflower florets, riced (your serving size will not be the whole pizza.  You will need to measure out your vegetables and figure out how much of the pizza you can eat.)
1 portion egg, beaten (2 eggs)
1 teaspoon dried oregano
pinch of salt

Instructions:

  • Rice Cauliflower in a food processor like this:

  • Cook the “rice” cauliflower in a pot of boiling water for four to five minutes.
  • Drain the cauliflower and pat dry. The dryer the cauliflower, the crispier your pizza crust.
  • Mix the cauliflower with the eggs until the cauliflower is fully covered with egg.
  • Place the baking paper inside of a baking pan and spray with olive oil.
  • Pat the mixture into the pan and spray the top with olive oil.
  • Bake for approximately 35 minutes or until golden brown.

Note:

  • You can make several pizza crusts at one time and freeze the crusts.
  • If you are going to use the crust on the same day, remember you can’t add another protein, the egg in the crust is all you get.
  • Measure all your vegetables together.
  • This will NOT be exactly like pizza crust. This is just a healthy alternative for people who love eating pizza.