Summer Recipe: “Cauli-Power” Psychedelic Pepper Pizza

I don’t know about you, but summer is my absolute favorite season.

From the BBQ’s to the beaches to outdoor movies, it’s a treat to get a heavy dose of Vitamin D.

These outings, while fun, often mean there are endless amounts of unhealthy (aka yummy) food on hand and in every direction. For a normal person this is a dream, but for someone like me who is on a strict diet, it can be a real temptation that is almost impossible to ignore.

I was recently invited to an outdoor movie screening and basically had a mini meltdown about what I could bring that was a. healthy, and b. something everyone else could eat, too! The struggle was real.

I realized there are two things most people love: pizza and cheetos. So I compromised with myself and brought my favorite paleo corn puffs from Lesser Evil Snacks, and whipped up a super fast recipe for cauliflower crust pizza. They were a hit!

I wanted to share this quick and easy recipe with my readers (even if they’re not paleo!) because it is simply too delicious not to share. For those that take a stab at it, let me know how it turns out!

“Cauli-Power Pyshedelic Pepper Pizza”

For the crust:

• 5-6 cups of store bought cauliflower rice;
• 1 egg, large;
• 1/2 cup Parmesan or Mozzarella cheese, grated/shredded;
• 2 tbs Italian seasoning (basil, thyme, oregano);
• salt and pepper to taste.

1. Preheat oven to 375 degrees F and line a round baking sheet with unbleached parchment paper.
2.  Measure 5-6 cups of store bought cauliflower rice. Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins.
3. Remove cooked cauliflower rice from the oven, transfer to a bowl lined with linen towel, and let cool for 5 minutes. Then squeeze the liquid out of the ball.
4. Increase oven temperature to 450 degrees F. In a separate bowl, whisk the egg with dried herbs, salt and pepper. Add parmesan cheese and squeezed cauliflower and mix until combined.
5. Line same baking sheet with new parchment paper  and spray with cooking spray.
6. Bake for 15 minutes, flip with spatula and bake for a few more minutes.

For the topping:

• 1 1/2 cups of your choice of dairy free cheese or parmesan cheese.
• 1 medium green pepper;
• 1 medium red pepper;
• 1 medium yellow pepper;
• 4 slices of bacon.

1. While the crust is still hot, top with dairy free cheese.
2. Dice the green, red, and yellow peppers into small squares.
3. Arrange the pepper in layers, alternating between colors until the entire crust is covered.
4. Cook bacon until slightly underdone (lightly crisp). Crumble and place in the middle of the pizza.
5. Put back in the oven, and cook for another 10-15 minutes or unles cheese is melted and bubbly.

Take the pizza out of the oven and set on a cooling rack for 5 minutes. Cut into squares and enjoy with paleo ranch or low carb/sugar marinara!