Serves: 1

Prep time: 20 min

Cook time: 20 min


Pizza Crust:

½ head small cauliflower

1 egg

2 T almond flour, coconut flour, or wheat flour

1 T nutritional yeast

2 tsp minced garlic

Oregano, black pepper, pink salt

Pizza Toppings:

1/3 cup tomato sauce (look for low-sodium, all-natural)

1 Bilinski’s Organic Chicken Sausage link

¼ cup mushrooms

1/3 cup chopped eggplant

Handful of kale

¼ cup goat cheese


  1. Steam cauliflower over stove or in the microwave (I like to put mine in a bowl with a little water, cover with a paper towel, and microwave for about 4 minutes).
  2. Place cauliflower in colander and press with paper towel to squeeze out excess water.
  3. After cooled, place cauliflower in blender with egg, flour, nutritional yeast, garlic, and spices. Blend until smooth.
  4. Pour on sprayed cookie sheet and bake in the oven at 400 degrees for about 20-25 minutes, or until crust is browned on the edges.
  5. Once done cooking, top with either pasta sauce or pesto with a protein source, veggies, and cheese. (tip: sautee veggies in skillet beforehand so that they are fully cooked)
  6. Place pizza back in oven to melt cheese for about 5 minutes.