How to Eat a Healthy *And* Large Volume of Kale Fig Cauliflower Pizza

07.11.2019

I’ve been having SUCH a pizza moment recently because of this cauli crust.

I kid you not, the crust I used in this recipe is SO DELISH that I would literally bake the crust alone and cut it into “cauli” bread sticks.

Also, I’m a volume eater; I grew up competing against my two older brothers for food at the dinner table, so I learned a thing or two about stuffing all that I possibly can in my stomach. I like to eat large volumes of food, but preferably without the excess carbs & fat…

The pizza crust I used in this recipe has a total of 3 grams of fiber, 3 net carbs, and 24 grams of protein. That’s a good amount of protein – but I wanna vamp up the fiber situation…

My tip for adding more fiber to your pizza crust is to load it up with veggies that you enjoy.

With these toppings, you add about 5 additional grams of fiber which brings you closer to the your goal of consuming 25-30 grams of fiber/day.

ALSO – because I enjoy a large volume of food, (LOL) I’d add a larger serving of veggies.

Another tip: cut the pizza in bread stick shape. This forces you to eat the pizza slower SO it feels as if the pizza is larger.

Recipe

  • 1 cauliflower pizza crust ( this is the brand I use )
  • 1 cup mushrooms
  • 1/4 cup red onion
  • 2 cups shredded Tuscan kale
  • 1 splash of truffle olive oil
  • 1 tsp garlic stir in paste
  • 1.5 ounces goat cheese
  • 1 whole fig sliced

Directions

  1. Preheat the oven to 400°F
  2. Bake the frozen crust on a vented pizza pan for 10-12 minutes – may vary depending on the crust
  3. While the pizza is preparing, sautéed mushrooms and red onion
  4. In a medium size bowl, massage kale, garlic, olive oil, and s&p
  5. Cut the fig into thin slices
  6. Top the baked pizza crust with sautéed mushrooms, sautéed red onion, kale, fig, and goat cheese
  7. Broil until desired (2-5 minutes)

BON APPETIT!!

xx hails

(1) Taetzsch, A., Das, S., Brown, C., Krauss, A., Silver, R., & Roberts, S. (2018). Are Gluten-Free Diets More Nutritious? An Evaluation of Self-Selected and Recommended Gluten-Free and Gluten-Containing Dietary Patterns. Nutrients,10(12), 1881. doi:10.3390/nu10121881