Ingredients:
2 cups cooked and shredded cauliflower (about a whole head of cauliflower) til it looks like shredded cheese
2 eggs beaten
2 tbsp almond flour, or almond meal, whatever
2 tbsp coconut flour
1/2 tsp baking powder
1/2 tsp garlic powder
sauce and toppings of your choice (my choices are paleo friendly meat sauce, sauteed spinach, onions and mushrooms, and pepperoni)
Directions:
- steam up your head of cauliflower, place into the food processor
- preheat your oven to 350
- after running all the cauliflower through your food processor, place in a mound on a clean and dry kitchen towel (or a dishcloth… either way works. just has to be sturdy). wrap up all the cauliflower and wring out excess water from the cauli. there’s gonna be a lot of water. like A LOT of it. just keep wringing it out until you end up with what looks like a little mound of dough that sticks together
- incorporate all other ingredients in with the cauliflower, mix well
- divide mixture into two parts, place on a baking sheet lined with parchment paper, and spread out to two 1/4 inch thick circles
-bake for about 30-45 minutes. i know that’s a big window of time. just depends on how much water was left in the cauliflower. I typically leave it in the oven for about 35 minutes after excessively removing water from the mash. take out of the oven and let sit for about 15 minutes so that the crust has time to settle together and doesn’t fall apart when you try to remove from baking sheet
-put all your toppings on top, throw back in the broiler for a few minutes (2 or 3), remove from oven, cut up, and chomp away
2 cups cooked and shredded cauliflower (about a whole head of cauliflower) til it looks like shredded cheese
2 eggs beaten
2 tbsp almond flour, or almond meal, whatever
2 tbsp coconut flour
1/2 tsp baking powder
1/2 tsp garlic powder
sauce and toppings of your choice (my choices are paleo friendly meat sauce, sauteed spinach, onions and mushrooms, and pepperoni)
Directions:
- steam up your head of cauliflower, place into the food processor
- preheat your oven to 350
- after running all the cauliflower through your food processor, place in a mound on a clean and dry kitchen towel (or a dishcloth… either way works. just has to be sturdy). wrap up all the cauliflower and wring out excess water from the cauli. there’s gonna be a lot of water. like A LOT of it. just keep wringing it out until you end up with what looks like a little mound of dough that sticks together
- incorporate all other ingredients in with the cauliflower, mix well
- divide mixture into two parts, place on a baking sheet lined with parchment paper, and spread out to two 1/4 inch thick circles
-bake for about 30-45 minutes. i know that’s a big window of time. just depends on how much water was left in the cauliflower. I typically leave it in the oven for about 35 minutes after excessively removing water from the mash. take out of the oven and let sit for about 15 minutes so that the crust has time to settle together and doesn’t fall apart when you try to remove from baking sheet
-put all your toppings on top, throw back in the broiler for a few minutes (2 or 3), remove from oven, cut up, and chomp away
this will make two pizzas, double or triple the recipe to be able to stash some away for later. recipe will feed 2 bigger appetites or a sharing and caring family of 4.
:45 on/ :15 Transition
Sit Up
Superman
Air Squat
Lunges
Skill
Partner
3x3 Deadlift
3x3 DB Thruster
WOD
14.3 ish
Partner (Alternate Rounds)
10 Minute AMRAP
10 Deadlifts (Same Weight whole time)
10 Box Jumps
