1 large cauliflower
¼ cup shredded Parmesan cheese
3 tablespoons pesto
3 slices red onion
1-2 tablespoons ricotta cheese
16 marinated roasted garlic cloves
Handful of arugula
Thinly sliced sausage or meatballs (optional)
- Chop cauliflower into medium pieces and steam over medium heat for about 20 minutes or until soft.
- Remove from stove and place cooked cauliflower into food processor to blend for 2 minutes or until you get fine pieces.
- Pour chopped cauliflower onto a plate and let cool for 10 minutes. Pre-heat oven to 400 degrees F.
- Line a baking pan with parchment paper and set aside.
- Strain cooled cauliflower through a nut milk bag or towel to remove excess water.
- Combine in a bowl strained cauliflower, eggs, shredded Parmesan, and italian seasoning (I usually add about 1 teaspoon but add to your liking).
- Mix all the ingredients in bowl with your hands then scoop onto parchment lined baking sheet.
- Use hands to mold an oblong pizza crust onto baking sheet. Thickness should be about ¼ inch.
- Bake in oven for 1 hour or until brown.
- Remove pizza from the oven but leave the oven on.
- Spread pesto evenly onto crust then top with mozzarella, onion, and garlic.
- Add small dollops of ricotta all around the pizza.
- Bake for 7-10 minutes or until cheese is melted and bubbly.
- Sprinkle olive oil onto arugula and garnish pizza with it. Enjoy!
Add meat if desired.
Makes: 2 to 3 servings
Total Time: 35 minutes prep time, 1 hour 10 minutes cook time
About the Chef
Name of Chef: Emily Troy
Family: Fiancé – Jarred and American Bulldog son – Banjo
Interests: Photography, cooking, gardening, herbal medicine, making jewelry, barre class, crafting, and loving all the animals
Favorite Local Activities: Visiting Vista breweries with friends and hosting get-togethers at our house
About the Recipe: About six months ago, my fiancé was diagnosed with a rare type of diabetes that normally doesn’t occur in adults. This came as a shock for us, especially since his dad is a local holistic practitioner who fed him good quality, healthy food growing up. We found out his type of diabetes was not lifestyle induced and that he would have to start taking insulin daily. He quickly had to make even healthier choices in his diet and needed to cut out all carbs except veggies and all sugar except certain fruits. I began cooking up a storm trying to create different ways to still let him enjoy his old favorite recipes but not have it affect his blood sugar. We have come up with many new favorite dishes and are discovering other ones all the time. It is so crazy but his diabetes has actually brought us even closer since we spend a lot of time getting creative in the kitchen and sit down to more home cooked meals together. It has made us even healthier too! I get many compliments as I share my diabetes-friendly recipes with friends and I have decided to start sharing them with the world. I am starting a food blog called Rollin’ with the Beats so hopefully I can help other people with dietary restrictions still enjoy some of their favorite recipes as well.
About the Chef: My love for healthy but delicious foods began almost four years ago when I started working for Whole Foods Market. In my time there I have learned how important it is to choose quality ingredients, buy local when you can, and how to cater my cooking to many different eating styles. I am currently doing marketing for Whole Foods Market doing a lot of community outreach and partnerships with local schools. I find passion in teaching children about healthy eating and finding ways to make it fun for them as well. I have also recently become interested in holistic and herbal medicine and would love to study it further to become sort of a modern day “Dr. Quinn, Medicine Woman.”