Cauliflower & Carrot Pizza Crust | Wellness Guides

Cauliflower & Carrot Pizza Crust

Cauliflower & Carrot Pizza Crust

Cauliflower & Carrot Pizza Crust

1 head of Cauliflower
2 Carrots
2 tbsp whole-wheat flour (any type of flour will do!)
1 egg
1 tbsp cilantro, chopped
1 clove garlic, minced
1/3 c cheese (any kind- I used cheddar)
dash salt/pepper

Choice of toppings: Sauce, cheese, veggies, etc.
I used:
1 c homemade chunky tomato sauce
1 c cheddar/mozzarella cheese blend
¼ onion, chopped
8 basil leaves

    1. Pre-heat oven to 400 F
    2. Rinse and chop cauliflower and carrots into 1in pieces or small enough to puree.
    3. Puree until rice-like texture.
    4. Boil with 1c water for 4-5 min. Let cool.
    5. Strain out ALL water using a cheese cloth or clean washcloth- Should come out to be about 2 cups
    6. Mix cauliflower/carrot dough, 2tbsp whole-wheat flour, egg, 1 tbsp cilantro, 1 clove of minced garlic, 1/3 c cheese and salt/pepper.
    7. Line a sheet pan with tinfoil. Spread dough mixture out into a ½ in thick crust.
    8. Bake for 20 min or until golden/crispy
    9. Remove and layer with toppings
    10. 10. Bake again for 8 min or until toppings set

Incorporating more veggies into your diet can be easier than you think! This is a great recipe for gluten free (just use gluten free flour!), vegetarians or anyone with 40 min and ingredients to spare!

Serves  4

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Natalie Lowell has a Bachelor of Science in Nutrition and Dietetics from Simmons College in Boston, Ma. She has expertise coaching for long-term implementation and motivating continued success towards individualized goals. She has worked with cancer, mental health and low-income populations among others. She has a passion for helping people find a lifestyle diet that works for their schedule, ability level and social life. Natalie has volunteered for the nutrition department at the Dana-Farber Cancer Research Institute, working on their award-winning nutrition website, app and other educational information for patients going through treatment and survivorship. In her fourth year as a volunteer at the Women’s Lunch Place, she designed a nutrition education program for women in need. She is currently a Mental Health Nutrition Counselor at a local group home where she manages eating patterns of residents with conditions ranging from bipolar disorder, OCD, short term memory, diabetes and protein malabsorption. As a Health Coach, she has counseled clients applying weight management techniques, juicing on a budget, and introducing a plant-based diet. As an aspiring health activist she hopes to one day serve in the Peace Corps and bring nutritional aide to all spans of people. She hopes to remind people to celebrate food as the world’s first prescription for a healthy life. She enjoys exploring, experimenting with odd food-combinations and discussing shocking health care articles. Natalie looks forward to getting her RD.