This is the Holy Grail of low carb pizza crusts. I love my normal Cauliflower Pizza Crust, but this one has enough body that you can load it up, and still eat like a normal slice of pizza, no fork required. The secret addition is ground flax seed, and this gives a “breadiness” to the crust that keeps the crust light, but makes it solid enough to hold up to the toppings. Flax meal is basically zero glycemic index, and net zero carbs. This can be used in Ideal Protein Phase1-4, Atkins Induction, and basically any low carbohydrate diet.
“Rice” a head of cauliflower in a food processor using either a blade or large cheese grater wheel in your food processor. A regular handheld cheese grater may be used in a pinch. Microwave the ground cauliflower for 8 minutes, stirring half way through. Do not add extra water, the cauliflower has enough. If it seems wet at all, take a clean dish towel and squeeze any excess moisture out.
Combine the full head of cauliflower with 4 cups of low carb soy cheese. If you aren’t worried about the fat, you can use regular cheese. On Ideal Protein there is no dairy allowed during Phase 1-2, so I used Veggie Shreds. I like half mozz. and half cheddar.
1 cup flax meal
1/2 cup grated Parmesan (you can skip this if on Ideal Protein phase 1-2. It’s carb free, but contains dairy. I used it, but if you notice a slow down in your weight loss leave it out.)
2tsp garlic salt
2tsp crushed garlic
I measure it out in 3/4 to 1 cup amounts and it will make around 8 crusts. Place mixture on greased parchment paper. I just spray it with some olive oil spray. The parchment paper makes it very easy to remove. Spread out the mixture by hand and work it as thin as possible. Pre-bake the crust at 450 for 20 minutes. It will start to bubble and brown.
Top with your favorite toppings. This one is half taco, half lean homemade Italian Sausage (I’ll get that recipe up), and mushroom. I used Chunky Tomato sauce with the sausage mushroom (recipe at the end of this article). For the taco side I use Walden Farms Tomato Basil sauce. Lean taco meat, with my no carb taco spice(see recipe on other Facebook doc), and veggies. If you’ve never used Walden Farms, all of their products are zero fat, carb, and fat. I pop the pizza back in the oven for 6-8 minutes. When it comes out I drizzle it with Walden Farms Alfredo sauce. Top each slice of taco with lettuce, IP southwest cheese curls and Walden Farms Chipotle Ranch dressing. Nutrition for medium sized crust is only about 90 calories, 4g fat, 3g carb (depending on your cheese choice), and 9g protein per quarter pizza. Taco Spice Mix-per pound of meat 1 Tbs chili powder 1 tsp salt 1/2 tsp dried minced onion 1/2 tsp paprika 1/4 tsp onion powder dash garlic powder 1/2 cup water.
Chunky Tomato Sauce
1 can diced fire roasted tomato-drained
1-1/2 tsp granulated garlic (better version of garlic powder)
1/2 tsp basil
1/2 tsp oregano
Let sit for 30 min for flavors to marry