Main {Course} Squeezes

Sweet Potato Cauliflower Crust

I love bread. I love carbs and cheese, and anything that perfectly places the 2 together is amazing in my book. Clearly pizza is a food group for me. I am a meat lover by nature but equally love a veggie pizza with seasonal vegetables and dollops of creamy ricotta. “Salad” pizzas are delicious too, you know, the thin crust kind where they place an arugula, or some other green, salad on top lightly dressed in a tangy vinaigrette that cuts through the fattiness of the cheese. 

Although I love carbs like white breads and pure pastas, they do not always love me. I end up saving them for special occasions or splurge meals. 

When the craze of cauliflower crusts came about, I have to admit… I was not a fan. It seemed so silly to me to try and make it something it so clearly wasn’t and then to call it good?? Oh ppuuuhhhhhhlleeaaasssseee. I quickly realized that it wasn’t that they weren’t good but that I had set my expectations too high! Cauliflower will never be wheat and will not yield the crispy results a wheat dough will unless drastically altered and modified. Once I changed MY mindset I accepted and dare I say started to maybe love like cauliflower crusts on certain occasions. For example, when I am trying to keep things light before a trip, or when I want some pizza for lunch but am not feeling like I want to waist my splurge day just yet (on that note, everything in moderation… I don’t count my splurge days and just try to get in all my veggies and fruit servings every day). True to form, I had to make my own recipe with a twist. I added the sweet potato as a binder, to add body, and extra flavor. You may need to play with the ratio of almond flour you use, or if you aren’t following a certain diet, feel free to use whole wheat flour, AP flour, breadcrumbs, coconut flour, etc.. Don’t be afraid to experiment! 


1 medium sweet potato, cooked and mashed, about 1 cup

1 cup mozzarella or Parmesan (I mixed them!)

1 cup cooked riced cauliflower

2 eggs 

1/2 cup almond flour

1 tspn salt

1 tspn garlic powder

dash of red chili flake 

fresh ground black pepper to taste

Once the sweet potato and cauliflower have come to room temp (or cooled enough so they do not cook the eggs), mix all the ingredients together in a large bowl. Preheat the oven to 425F. On a 12x 14 baking sheet or larger place parchment paper, then use spray olive oil on the parchment, spread out the crust mixture on to this, it should make one large rectangle, about 10×11, or you could make several smaller individual crusts. Lightly spray the top crust with olive oil and place in the oven for 20-25 minutes. When you take it out of the oven, slide the parchment with crust onto a cutting board. Cut another piece of parchment and place it on the sheet tray (you can always forgo this and just spray the tray with more olive oil, before flipping) lightly spray with olive oil and flip the crust onto the parchment. Spray the fresh side with olive oil and place in the oven for an additional 10 minutes to let the newly flipped under side brown. Your crust is ready! Use it for whatever your little heart desires. Note: I cut mine into 4 rectangles, and had 4 meals with this!




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