I’m trying desperately to keep up with the South Beach Diet but, as you may have noticed, I really love pizza. I tried making a cauliflower crust pizza once before. I’m into the spirit of the cauliflower crust but it did not work out for me at all. It fell apart and was mushy and grainy and created a million dishes and was just sad all around. I came across this recipe for zucchini crust pizza at my favorite South Beach Diet-friendly blog, Kalyn’s Kitchen. The main ingredient is obviously zucchini. There’s some oregano, garlic powder, salt, and shredded mozzarella and parmesan cheeses in there. The ingredients that hold everything together though were problematic for me and I feared a repeat of the cauliflower disaster. It calls for almond meal (instead of flour, sticking to the no grains rule) and a beaten egg. I’m very allergic to almond meal but I figured a nut is a nut so I made my own cashew meal by pulverizing a handful of raw cashews in my food processor. I don’t buy eggs so I improvised with a flax egg instead. And would you believe it…it worked out! It stayed together and was a real crust! And it tasted great!
Right out of the oven
I topped with garlicky tomato sauce, shredded mozzarella and parmesan cheeses, spinach, and artichoke hearts. I ate pizza and my diet is intact! At least until tomorrow when we go to dinner at our favorite vegan restaurant, Ethos. Oh, well.
Delicious pizza with parmesan and red pepper and extra sauce