Healthy Mama Magazine Issue 7 - January 2015 | Page 12

TEN

GOODNESS

is probably not the first thing that comes to mind
when I say pizza. Not as a topping and certainly not as the crust. I have to say,
I was even a little skeptical myself. I highly recommend next time you have a
craving for pizza and want a fun spin on the classic and a healthier option, I dare
you to give this recipe a try. You won’t be disappointed...

EATS

Y
DAIR

FREE

O
LE
PA

it is deliicioouuus!

E

FRE

VEG
AN

GLU

E
IN Y
AL RG
LK NE
A E

SUPER FO

OD

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...Love Pizza!

CAULIFLOWER PIZZA CRUST

By Tara Miko from Happy Hemp | Makes 1 pizza crust
1 cup cauliflower couscous (process raw cauliflower florets in food processor until
you get a very fine couscous-like texture - don’t over process)
1 large egg (G-Team suggests trying 1 tablespoon flaxseed with 2 tablespoons
water if going egg-free)
1 cup mozzarella (G-Team suggests using ½ cup almond meal
if going dairy-free or simply omit altogether)
¹⁄³ cup Happy Hemp seeds, raw
1 ½ teaspoon dried oregano
⅛ teaspoon sea salt

1    Preheat oven to 450°F/220°C. Line a baking sheet with
parchment paper.
2    Put cauliflower couscous in a thin tea towel and squeeze out
as much liquid as possible. This will help in achieving a chewy
pizza and not a crumbly mess.
3    Mix all ingredients in a bowl until well combined.
4    Press onto baking sheet with your hands in the shape of a
pizza, about ¼ inch thick. Note: This won’t have the same
consistency as a regular pizza crust.
5    Bake 10 min and remove. Add desired toppings and bake for
4-5 more minutes, until crust is golden brown and toppings are
warm.
6    The toppings we used were: Garlic infused olive oil, mozzarella,
cherry tomatoes, basil, raw Happy Hemp seeds, sauteed leeks
and sauteed eggplant. But you can experiment with any of your
favorite toppings!

Mmm...Love Pizza!

G-Team

suggests
adding some
freshly crushed
garlic.

MAG
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