Cauliflower Pizza Day!

Today, I am celebrating cauliflower pizza. This may sound silly, but I have given up many different foods on the ultimate Candida diet. This is not an affiliate link  It is an amazing diet to keep the Candida starving in my body while keeping me healthy. No matter how good I feel, there are certain foods I miss. I eat gluten-free, carb-free, sugar-free, caffeine-free, dairy-free except yogurt with live cultures and butter, blah, blah, blah. The only sweetener I can use is organic stevia. Now you know why I am celebrating eating cauliflower pizza!

I’m not sure why people keep this pizza a secret. I guess some of my friends who aren’t even on a special diet have been eating this. What? Is there a stigma associated with eating this pizza? I don’t know, but it is delicious. I was reading comments on-line about how you have to experiment with the crust to get it down pat. Well, it is worth the experimentation.

There are many recipes out there if you google it. This is for one large pizza. The recipe I used:

16 oz bag of riced cauliflower from Trader Joe’s (I would have food processed a whole cauliflower, but I was too tired….pick your battles.)

2 eggs

Italian seasonings (I seasoned mine to death. Parsley, garlic powder, basil, oregano, Himalayan pink salt, etc.)

If you rinse the cauliflower, make sure it dries completely or squeeze it in cheesecloth to dry. Mix all ingredients. One recipe I saw lined the pan with parchment, but I didn’t have it, so I put foil in the pan and greased the foil. Then pat the mixture down into a 13×9 pan or larger. The larger the pan, the thinner the crust. I think my crust could have been thinner in order to be crispier. We ate our pizza with a fork, but I wonder if I made it thinner, if we could have picked it up to eat it.

Bake at 450 for 15-20 minutes until crust is golden.


Take crust out of oven and add whatever toppings you want. Bake for another 10-15 minutes.  I will not lie, this needed to be a success for me, so I loaded it with toppings. I checked all my labels to make sure no sugar was added into the different toppings. I ended up with artichokes, sun-dried tomatoes, peperoncinis, and fresh basil. I made an olive oil, onion, and basil sauce on the stove for one pizza. I made a red sauce for the other one using one 6 oz can of tomato paste, 6 oz of water, basil, oregano, garlic, and salt to taste. You mix this in a little saucepan first over medium heat. Then spread it on the pizza. Then we put on mini pepperoni and goat cheese, since my husband likes those toppings, along with the sun-dried tomatoes, artichokes, fresh basil, and peperoncinis.


The pepperoni and the goat cheese are something you may want to avoid if you have candida. Or depending on what stage you are in. I didn’t use a lot of cheese and honestly both pizzas were great. Since I am getting better and barely ever have cheese, I had a couple of pieces with cheese. From what I understand, I am avoiding cheese because of lactose which the body easily turns into sugar. Blue cheese is a double whammy because it is moldy.

I hadn’t had pizza for at least 3 months. I made a gluten-free flax crust a few months before that and it was not that great. The cauliflower crust was so good, and my husband liked it too. I can’t wait for my kids to try it when they get back from visiting grandparents. If they like it, it’s a win for all of us. Back when things were “normal”, we all ate the same meals. Our kids never got special meals because they didn’t like what we were eating. It has been a challenge at times to make separate meals for me now. Some of the candida recipes were more expensive and not conducive to feeding all of us, especially if those recipes didn’t taste that good. We usually eat the same dinner, but I don’t eat the carb I make. Lunch is different for all of us because I can’t eat sandwiches. Breakfast is a little different too. It’s funny, I never realized how much grain were eating until going on a carb-free diet.

Through more experimentation, now that I am feeling better, we may be able to eat more of the same dishes. It was difficult to do at first because I was overwhelmed by all the changes and didn’t have the clarity of mind or energy. There are a lot more grain-free possibilities than I realized. Recipes are easily available now online, so I can print or bookmark “the keepers”.

I hope this encourages you as well to step out of your comfort zone and try this or other recipes. Requiring special eating plans doesn’t mean you have to lose out. Who knows, maybe you will change an old favorite into something better. Maybe there’s a new favorite on the horizon. Don’t be discouraged. Create something awesome. If you’re too tired, call up some friends for help with ideas. If you read my last blog, call in the “back-up singers.”


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