How To Make Cauliflower Crust Pizza Recipe

Do you believe in “healthy pizza” or you just wave your hand at its mentioning?

Believe us, it’s an entirely possible thing, it’s not an oxymoronic coinage!

How is this possible?

It’s possible with the “courtesy” of the incredible cruciferous veggie called cauliflower.

The cooking advantage of the cauliflower is its mild flavor, so it takes on the taste of whatever you combine it.

Does cauliflower crust pizza really work?

Yes, it does. The crust is far more crust-like than you can see it in your mind’s eye. The recipe below, comes from Mrs. Paula Deen, who is eager to turn to a healthier diet. You can modify it slightly by adding more of your star veggies, but do keep the gist.

We used cauliflower because it replaces refined grains. Refined carbohydrates are not good for you because they promote chronic inflammation in your body and ultimately lead to insulin and leptin resistance. On the other hand, cauliflower is packed full of antioxidants, vitamins, and fiber that fight chronic diseases.

Regular pizza crusts are good for our feather friends not for us!

Many processed grains are the main ingredient of most pizza crusts. But, refined carbohydrates promote chronic inflammatory processes in human body, elevate the low-density LDL cholesterol, and eventually do lead to insulin and leptin resistance. In turn, this resistance as at the core of obesity and most chronic conditions, such as heart disease, diabetes, cancerous growth, and Alzheimer’s, all ranked as the top killers in the U.S.

Turning a blind eye to the overwhelming evidence, doctors and government health officials will still advise you to keep the bulk of your diet, that is 60% of it, rich in carbs. This is sheer madness, as it is the opposite of a diet that will lead to finest health!

Shockingly, even diabetes organizations promote carbohydrates as a major part of a “healthy diet”— though grains degrade to sugar in your body, and sugar promotes insulin resistance, which is the source cause of type 2 diabetes in the first place.

One of the main problems here is that refined, simple carbohydrates are quickly broken down in the human GI tract, leading to rapid spikes in blood sugar and insulin levels. This can’ incur’ carb cravings a couple of hours later when blood sugar levels go down again.

This phenomenon is called the ‘blood sugar roller coaster.’ Many people who have been on a high-carb diet are familiar with it. So, do NOT get fooled by labels like ‘whole grains’ that are often stickered on processed foods packages. These are usually whole grains that have been pulverized into very fine flour and are just as harmful as their refined counterparts.

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