How to win my heart:

  1. Be kind
  2. Be caring
  3. Be pizza!

I am so excited about this pizza I made for dinner tonight!  I haven’t had pizza in about 5 years, because — let’s face it — pizza from a restaurant isn’t exactly good for you, putting it lightly!  Pizza is one of the things I missed the most when taking on a whole food healthy lifestyle.  I don’t do cow’s milk cheeses, wheat, or sugar, and these make up the main ingredients of most pizzas!

The other day, I was thinking about how much I missed pizza, and went on Pinterest and looked up “healthy pizza” just to see what I would find and what I might be able to do with what I found.  It was then that the heavens opened up and this pin presented itself to me.


Cauliflower pizza crust!!!  I knew I could come up with a sauce that didn’t contain any sugar on my own, and I knew I could use goat cheese as a cheese topping, so all I needed was EXACTLY THIS, the crust!  I made my whole pizza from scratch, and I’m not going to lie — it takes a bit of time, but trust me, the result is well worth it!  I followed the cauliflower crust recipe from this pin exactly as it is, except that I “cooked” my cauliflower rice in the oven instead of boiling it.  I made my own sauce recipe up which I will share with you below.  For toppings, I decided on fresh basil, goat cheese (I would have preferred goat’s milk mozzarella, but Whole Foods STILL doesn’t have any 😦 ), green and red peppers, and red onion, but once you have the crust and sauce made, you can really top it with whatever you would like!

After a 5 year hiatus from one of my favorite foods, I was thrilled to be able to have PIZZA again!!!  I almost cried from pure joy when this turned out so wonderful!  I’m not kidding.  EVERY single ingredient in this pizza is good for you, so you don’t have to feel bad about indulging in PIZZA, and I promise that it tastes just as good (if not better) than a pizza with all those bad for you ingredients!!!  Okay, enough buildup!  Here is the recipe for this dish of delight!  YAY!


For the Sauce:

Ingredients:  it is up to you how much to use of each ingredient here, but I will list how much I used of each one.

  • tomatoes, chopped (I used three types of tomatoes — roma, salad, and cherry.  I used about 10 cherry tomatoes, 4 roma tomatoes, and 3 salad tomatoes)
  • fresh basil (I used a BIG  handful of chopped fresh basil – my rule of thumb for basil is that however much I think I should add, I should add a little bit more than that!)
  • fresh oregano (I used a BIG handful of fresh oregano as well)
  • sea salt (I used about 1/4 tsp. sea salt)
  • stevia (I used a healthy pinch of stevia)
  • garlic powder (I used about 1/2 tsp. of garlic powder)
  • apple cider vinegar (I used about 1 1/2 Tbsp. of ACV)
  • olive oil (I used about 1 Tbsp. of olive oil


1.) Chop your tomatoes.  Set aside.


2.) Heat oil in a large saucepan over medium/high heat.  Add all other ingredients and bring to a boil. Reduce heat to medium and allow the sauce to simmer as the tomatoes cook down.


3.) How long you should simmer for depends on how juicy your tomatoes are.  You want most of the liquid to cook off.  When there is only a small amount of liquid left, transfer sauce to a blender or food processor and blend on high till smooth.


4.)  If the sauce is at your desired consistency, you can stop here.  If the sauce is too “watery”, return it to the pan and bring it to a boil again.  Cook till it is to your desired consistency.  Set aside till ready to use.  If you are making the sauce well before you are making your pizza, you can store it in the refrigerator.  You can also freeze this if you don’t plan on using it for quite a while.

For the cauliflower crust:


  • 4 cups raw cauliflower rice
  • 1 egg beaten
  • 1/3 cup soft goat cheese
  • 1 tsp. dried oregano
  • pinch of sea salt


1.) Preheat oven to 300 degrees.  Place cauliflower in a food processor, and pulse until it has a “rice like” consistency.



2.) Now you want to “cook” the rice.  To do this, put it in an oven safe dish, or on a baking sheet, and cover it with foil.  Place in the oven for about 8-10 minutes.

3.) Remove from oven and change the oven temperature to 400 degrees.

4.) Now comes the fun part.  You want to “squeeze”  as much moisture out of the cauliflower as you possibly can.  To do this, place the cauliflower rice in a clean dish towel.  Wrap it up and squeeze, SqUeEzE, SQUEEZE!




5.) After you have gotten as much moisture out of the cauliflower rice as possible, you now want to mix your ingredients together.  In a bowl, combine the cauliflower rice, beaten eggs, goat cheese, oregano, and sea salt.  Mix really well (use your hands to make sure it is mixed together really well).


6.) Next, you want to form your crust.  Line a baking sheet with parchment paper (make sure it’s parchment paper and not wax paper – two very different things).  On the sheet, form a crust with your mixture.  You can make it any shape you want.  Keep the crust about 1/3-1/2 inch thick and raise the edges a little bit.


7.) Place your crust in the oven and bake for about 35-40 minutes at 400 degrees.  Your crust should be golden brown and firm when it’s done.


8.)  Now you can add your toppings.  I topped mine with homemade sauce, goat cheese, basil, red and green peppers, and red onion.



9.)  Place your pizza back in the oven and cook for an additional 8-10 minutes.

10.) Take out of the oven, slice and serve – DELISH!!!


Enjoy! 🙂



    1. I’m so glad you like it, and THANK YOU for reblogging!!! You will love it when you try it – I was surprised how much it tastes just like regular pizza crust – felt like I was eating something bad for me, but all of it was SO good for me. That’s the best kind of food! 🙂


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