Homemade Cauliflower Pizza with DIY Shredded Cheese
Pizza is a favorite in my house and this one hits dinner out of the park every time! Top this yummy pizza with my shredded cashew cheese and your favorite Phase 3 veggies.
Phase 3 | Serves 2
Prep time: 20 minutes | Total time: 50 minutes
INGREDIENTS
For the crust:
16 ounces cauliflower rice*
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
Sea salt to taste
1-ounce grated nut-based cheese (optional)
1 egg
Toppings:
1/4 cup no-sugar-added marinara sauce
4 ounces nitrate-free ham (or other Phase 3 protein)
1-ounce grated nut-based cheese (optional)
Dried oregano, to taste
Fresh basil, to taste
Nutritional yeast
DIRECTIONS
- Place the cauliflower rice in a large bowl. Cover with plastic wrap, leaving a little hole as a vent, and microwave 5 minutes.
- While the cauliflower is cooling, preheat the oven to 450℉ degrees.
- Once the cauliflower is cool, transfer it to a kitchen towel or cheesecloth and squeeze out all the moisture. (Expect a fair amount – we squeezed 2/3 cup of liquid out of our cauliflower!)
- Combine the squeezed-out cauliflower with the next 7 ingredients (oregano through cheese).
- Add the egg. Mix well until all the ingredients are well combined.
- Lightly coat a 10-inch cast-iron skillet with olive oil spray. Add the cauliflower to the cast-iron skillet. Spread and pat down the cauliflower. Bake 30 minutes.
- Remove the crust from the oven and spread the marinara sauce evenly over it. Top with the suggested toppings or your favorite Phase 3 toppings. Broil for 3 to 4 minutes, watching carefully so that it doesn't burn.
- Top with the basil and serve.
*You can buy bagged cauliflower rice in the produce section, or just pulse some cauliflower in a food processor until you have rice-like grains.
Shredded Cashew Cheese
Ingredients
Coconut oil, for greasing
1 cup raw cashews
1 1/3 cups water
1/4 cup tahini
1/4 cup nutritional yeast
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
2 1/2 teaspoons sea salt
1 tablespoon agar-agar powder (not flakes)
Directions
- Choose a container that can hold about 3 cups–a bowl or glass measuring cup works well. Grease it with coconut oil.
- In a blender, combine the cashews, 1/3 cup of the water, tahini, nutritional yeast, coconut oil, lemon juice, and salt. Blend until very smooth, about 5 minutes, stopping to scrape down the sides as needed. Leave this mixture in the blender.
- In a small saucepan, add the remaining 1 cup water and the agar-agar powder. Bring the mixture to a boil over high heat, stirring continuously, then boil for 1 minute (time it to be precise), as you continue to stir. Remove from the heat and pour the agar-agar mixture into the blender. Blend it to combine it with the cashew mixture, about 1 minute (start on low speed so the hot mixture doesn't spatter).
- Immediately pour the mixture into the prepared container. Refrigerate until set, about 4 hours or up to overnight. To remove the cheese, turn the bowl upside down onto a plate and slice, shred, or serve as is. You can store the cheese in the refrigerator for up to 1 week.
Pizza is a favorite in my house and this one hits dinner out of the park every time! Top this yummy pizza with my shredded cashew cheese and your favorite Phase 3 veggies.
Phase 3 | Serves 2
Prep time: 20 minutes | Total time: 50 minutes
INGREDIENTS
For the crust:
16 ounces cauliflower rice*
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
Sea salt to taste
1-ounce grated nut-based cheese (optional)
1 egg
Toppings:
1/4 cup no-sugar-added marinara sauce
4 ounces nitrate-free ham (or other Phase 3 protein)
1-ounce grated nut-based cheese (optional)
Dried oregano, to taste
Fresh basil, to taste
Nutritional yeast
DIRECTIONS
- Place the cauliflower rice in a large bowl. Cover with plastic wrap, leaving a little hole as a vent, and microwave 5 minutes.
- While the cauliflower is cooling, preheat the oven to 450℉ degrees.
- Once the cauliflower is cool, transfer it to a kitchen towel or cheesecloth and squeeze out all the moisture. (Expect a fair amount – we squeezed 2/3 cup of liquid out of our cauliflower!)
- Combine the squeezed-out cauliflower with the next 7 ingredients (oregano through cheese).
- Add the egg. Mix well until all the ingredients are well combined.
- Lightly coat a 10-inch cast-iron skillet with olive oil spray. Add the cauliflower to the cast-iron skillet. Spread and pat down the cauliflower. Bake 30 minutes.
- Remove the crust from the oven and spread the marinara sauce evenly over it. Top with the suggested toppings or your favorite Phase 3 toppings. Broil for 3 to 4 minutes, watching carefully so that it doesn't burn.
- Top with the basil and serve.
*You can buy bagged cauliflower rice in the produce section, or just pulse some cauliflower in a food processor until you have rice-like grains.
Shredded Cashew Cheese
Ingredients
Coconut oil, for greasing
1 cup raw cashews
1 1/3 cups water
1/4 cup tahini
1/4 cup nutritional yeast
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
2 1/2 teaspoons sea salt
1 tablespoon agar-agar powder (not flakes)
Directions
- Choose a container that can hold about 3 cups–a bowl or glass measuring cup works well. Grease it with coconut oil.
- In a blender, combine the cashews, 1/3 cup of the water, tahini, nutritional yeast, coconut oil, lemon juice, and salt. Blend until very smooth, about 5 minutes, stopping to scrape down the sides as needed. Leave this mixture in the blender.
- In a small saucepan, add the remaining 1 cup water and the agar-agar powder. Bring the mixture to a boil over high heat, stirring continuously, then boil for 1 minute (time it to be precise), as you continue to stir. Remove from the heat and pour the agar-agar mixture into the blender. Blend it to combine it with the cashew mixture, about 1 minute (start on low speed so the hot mixture doesn't spatter).
- Immediately pour the mixture into the prepared container. Refrigerate until set, about 4 hours or up to overnight. To remove the cheese, turn the bowl upside down onto a plate and slice, shred, or serve as is. You can store the cheese in the refrigerator for up to 1 week.
