Who doesn’t love pizza?!
Vegans, vegetarians, carnivores, and even Paleo eaters all love it. The issue we all have with pizza remains the same. It’s typically made with less than ideal ingredients and leaves you feeling like a bloated pile of human excrement. You are ingesting a tonne of sugar, white flour, and likely preservatives too.
I could happily eat pizza variations on a daily basis. This, of course, would be a terrible idea so I decided to do some digging on how I could improve my pizza game and help my wallet at the same time. What I stumbled across is “Dr. Berg Approved Pizza“.
Katie I and did some shopping and made two delicious homemade pies. The cost of our groceries was less than the cost of ordering one large pizza from our local pizza shop and the yield was significantly higher. This recipe is also quick and easy to make so it’s great if you’re in a pinch for entertaining guests, for movie night, or for a dinner after your kids get home from their sports.
Check out the recipe below along with photos of the prep, cooking, and consumption of our cheesy creations.
Ingredients:
2 cups finely grated organic cauliflower
2 cups shaved organic mozzarella cheese plus extra for topping
2 large farm fresh eggs
Organic Tomato sauce – read the label and go for sugar-free
Toppings of your choice – We did one with pesto, garlic, and spinach and another with jalapeno, orange pepper, and hot genoa salami. Both were the bomb.com
Yields: One pie crust, we recommend making two.
Kitchen Supplies:
Cheese grater
Parchment paper
Round pizza pan with a lip
Directions:
1. Pre-heat oven to 450 degrees. Cut parchment paper to match the size and shape of your pizza pan. Parchment paper is the best way to prevent your crust from sticking to the baking surface.
2. Finely grate cauliflower and remove any large chunks. You want a fine, uniform texture like rice.
3. Mix together the cauliflower, mozzarella cheese, and two eggs until well-combined. At this point, it may not look like it could possibly turn into pizza crust, but it will bake to a thin, crunchy, flexible crust- just watch!
4. Place cauliflower mixture in the center of the parchment paper on the pizza pan. Spread the mixture thinly but evenly out the edges of the pan.
5. Bake crust at 450 degrees for 15 minutes.
6. Assemble the rest of your toppings. Place a small dollop of tomato sauce- start with less than you think you’ll need- in the center of your crust and spread it out nearly to the edge. Be conservative with the sauce- too much sauce was one of my mistakes when I was perfecting this recipe!
7. Top with cheese, followed by any other toppings of your choice. I add whole, fresh basil leaves, slices of organic tomato and mushroom, and sometimes pepperoni.
8. Return to oven and bake until cheese is evenly melted and just beginning to turn golden on the surface.
9. Enjoy the pizza with someone you love!
That’s it!
When we ate the pizza we were shocked at how good it was as well as the lack of after effects. We both felt great!
I hope you try this recipe at home and enjoy the heck out of it. Feel free to take a photo of your pizza creation and tag us on Instagram @anchorednutrion & @anchoredathletics.
Shout out to Dr. Berg for the amazing recipe!
Happy cooking,
Anchored Athletics Team
