Cauliflower Crust Pizza

Gluten free, low carb, fiber filled pizza... You will thank me for this one!

  • PIZZA CRUST: 1 head cauliflower, coarsely chopped
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded or grated parmesan cheese
  • 4 egg whites
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • kosher salt, to taste
  • ground black pepper, to taste
  • TOPPINGS: 1/2 cup pizza sauce
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • vegetables toppings of choice (like peppers, onions, mushrooms, spinach)
  • crushed red pepper (optional)
  • oregano (optional)


Preheat oven to 450 degrees.

Place cauliflower florets in food processor and pulse until finely chopped with no chunks. 

Transfer chopped cauliflower to bowl, cover with paper towel and microwave for 8 minutes until cooked through. Allow to cool briefly before squeezing out as much water as possible with a cheese cloth or paper towels (really try to get all of it out for a crispy crust). 

Mash the cauliflower and let cool for about ten minutes.

Add mozzarella cheese, parmesan cheese, Italian seasoning, garlic powder, egg whites, salt and pepper to mashed cauilflower. Mix thoroughly. 

Cover large baking sheet with tin foil and coat with oil spray.  Pour cauliflower “dough” on tin foil and shape into pizza crust. Place in oven for 15-20 minutes until golden brown and crispy. 

Add sauce, cheese, vegetable toppings and additional seasonings (like crushed red pepper and oregano). Place under broiler until cheese is hot and bubbly.

Slice and enjoy! 

Note: For crispier crust, use a pre-heated pizza stone.

Cauliflower Pizza by Joy Bauer


Vinegar Slaw with Cucumbers and Dill

I have been in search of dairy and mayo free coleslaw that I could make from scratch and I finally found this one in "The Smitten Kitchen Cookbook". The results are marvelous. If stored in an airtight container, it will last up to one week.



1 medium head green cabbage cored and thinly sliced or shredded (about 2 1-pound bags of coleslaw)

1 large seedless or English cucumber (about 1 pound), sliced in round discs as thinly as possible

2 tablespoons chopped fresh dill

½ cup (120 ml) white wine vinegar

1 tablespoon kosher salt

4 teaspoons sugar or one packet of Splenda

½ cup (120 ml) cold water



Toss the cabbage, cucumber, and dill together in a large bowl. Whisk the vinegar, salt and sugar together in a small bowl until the salt and sugar dissolve. Stir in the water. Pour the liquid over the salad, and let it marinate, tossing the cabbage occasionally. After 1 hour, it should be a bit wilted and crunchy; at 2 hours, the flavor is even better.