The New Healthier and Easier Cauliflower Crust Pizza (20g+ Protein & Gluten Free)

Don't get me wrong, I love cauliflower crust pizza and think it's a great invention. However, as a student-athlete, I can't always afford the time it takes to make and clean up cauliflower crust pizza. Have you ever tried making it? You have to cut cauliflower, soak it, mix it in a bowl, fry, cook it on its own, then cook it again with your toppings. You're looking at at least an hour prep, cook, and clean up time, and that's being generous. Plus, does cauliflower even have that much protein in it, one of the MOST important macronutrients for everyone. One full cauliflower head only has 2.1g of protein. I love pizza and I know the world does too if only there was a better, healthier, and easier way to make pizza at home.

To my discovery, there is Egg white and Teff flour crust pizza. I'm calling it the new and better cauliflower crust pizza. This recipe contains 20g+ protein, keeps you satiated much longer because of the whole nutritious teff flour, tastes amazing, and minimal cleanup cook time. Visit the recipe below for instructions to see for yourself!

We all know the benefits of egg whites, high in protein, low in cholesterol, and low in carbs.

Let's take a minute to talk about why teff flour. I firstly discovered teff flour when I was looking into professional athletes' diets. A lot of athletes recommended replacing regular flour with teff. I found this to be a common trend across many high endurance athletes. I decided to do some investigating for myself into this flour. Immediately I was fascinated and texted my mom "hey can you add teff flour to the grocery list", she was able to find some at bulk barn. Without going into too much detail here are the main benefits I found:

#1. GLUTEN-FREE. Teff contains 20% to 40% resistant starch and has a low glycemic index (GI) rating, which makes it a great choice for diabetics to help manage blood sugar.

#2. The high fiber content of teff makes it great for regulating digestion. Keeps you feeling full and satisfied longer since it is a whole slow-release carbohydrate.

#3. Teff tops the charts for calcium content among ancient grains. It contains 5 times as much as whole wheat flour. Most grains don't contain significant amounts of calcium, but teff does, which is very beneficial for the immune system as well as healthy bones and tissue.

#4. A single serving contains 69% of your daily recommended magnesium, a mineral essential for the healthy function of muscular, nervous, and cardiovascular systems. Basically really good for recovery, especially if you're constantly exerting yourself at high performance.

Alright, these health benefits are undeniable, but let's get into the recipe.

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-EGG WHITE TEFF FLOUR PIZZA-

Prep Time: 10 mins

Cook Time: 8 mins

Eat Time: (If you're like me then 0.0002 seconds)

INGREDIENTS:

Crust

1 Whole Egg

1/3 Cup Egg Whites

1+1/2 Tablespoon Teff Flour (Recommend Teff, but works with any flour of choice)

1 Teaspoon Garlic Powder

Sprinkle Sea Salt (Optional)

Toppings (anything to your liking) here's what I added

Tomato Sauce

Sprinkle Mozzarella

1 Cubed Tomato

1/2 Cup Spinach

1/2 Cup Pineapple (yes it belongs on pizza)

1/4 Cup Extra Firm Tofu (weird but it works I promise)

Sprinkle Fresh Parsley

Directions:

Preheat oven 550 Degrees F. Put your pizza stone in while heating up (if you have one, otherwise skip this step).

In a small bowl whisk together your full egg and egg white. Once whisked, add teff flour, garlic powder, salt.

Heat a nonstick skillet on medium heat, once hot pour your batter onto the skillet. Form a circle touching all edges, like a crepe. Leave to cook until bubbly (around 2 minutes), then flip and cook on the other side (about 1 minute).

Once firm brown on both edges remove from skillet and place on a parchment paper sheet.

From sheet add your toppings, tomato sauce, cheese, spinach, tofu, tomato, pineapple, etc.

If using a pizza stone place parchment paper in the oven right on a pizza stone. Otherwise, place parchment paper on a cooking tray.

Cook in the oven for 4-5 minutes, keep an eye on it.

Then remove parchment paper and cook for another 1-2 minutes. (this gets the bottom crispy).

Remove from oven, slice, and enjoy!

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