WHY YOU NEED CALI'FLOUR PIZZA CRUST IN YOUR MOUTH

*NOTE: This post is not sponsored by Cali'flour Foods and I am not affiliated with Cali'flour Foods. The opinions expressed in this blog post are purely my own.

Can we just talk about this Cali'flour Foods cauliflower pizza crust please?

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As a Holistic Health Coach, I am trying new food products on a weekly basis on recommendations from friends, or from independent research, and this is the first product in months that has has made me jump up and down with joy.

Let’s start at the beginning. After Amy Lacey, founder of Cali'flour Foods, was diagnosed with Lupus, she realized that she needed to change her dietary habits (haven’t we all been there?). She quickly realized that if she was going to have long-term health and success, she would need to make food that was both healthy and tasty! Can I get an amen!? With that in mind, she set out to create food that could be enjoyed by all, creating this cauliflower-based pizza crust alternative that has minimal ingredients and that takes the guesswork, headache, and mess out of creating a cauliflower pizza crust at home.

I was seeing well-regarded nutritionists post very enticing Cali’flour Foods pizza crusts all over Instagram, and after drooling on my keyboard several dozen times, I finally placed an order for my own (the vegan version since dairy is inflammatory for me).

What I can tell you is that this crust not only didn’t disappoint, it exceeded my expectations. The flavor is delicious and if you follow the packaging instructions to pre-bake,  you get a flavorful crust that is both crispy and chewy just like a white flour pizza crust would be. Also like a white flour crust, you can top this cauliflower crust with anything and it will taste amazing. But unlike a white flour crust, this crust won’t cause inflammation or digestive issues!

I played around with a few different crusts before settling on a personal favorite which includes a vegan cashew cheese sauce that is TDF. I suggest that you make 2 crusts at at time because you won’t want to share a pizza LOL. Trust me on this. You can also increase the quantity as needed to serve a crowd. The Cali’flour pizza crusts can be stored unopened in the freezer (they come vacuum-sealed) for up to 9 months!

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When making the recipe below, you’ll have some leftover cashew cheese sauce. I recommend that you make an entire baking sheet of roasted cubed sweet potatoes, and then when you need a snack, drizzle the cashew cheese sauce on roasted sweet potatoes. It’s an insanely delicious combination and similar to the version at Cafe Gratitude but for a fraction of the cost. Actually the cheese sauce tastes amazing on EVERYTHING. You may opt to bathe in it. You do you.

FOR 2 VEGAN PIZZAS YOU WILL NEED THE FOLLOWING (serves 2):

- 2 Cali’flour Foods vegan pizza crusts

- 1/2C vegan cashew cheese sauce (recipe follows)

- 2C spicy organic greens (such as arugula or a mix), washed and then dried

- 1C cubed and then roasted sweet potatoes (roast cubes in coconut oil at 415 degrees for about 30-40 minutes until tender)

- Store-bought vegan pesto (optional)

- Red pepper flakes (optional)

DIRECTIONS:

Preheat oven to 375 degrees. Once all of your ingredients are prepped, remove the two crusts from their interior packaging, and place them on a parchment-lined baking sheet (or a pizza stone if you have one which is ideal).

Pre-bake the crusts for 10 minutes and remove them from the oven.

Top each crust with 1/4C cashew cheese sauce , then 1C greens, and 1/2C sweet potatoes. Make sure to extend the cheese sauce all of the way to the edge of the crust because it will shrink back some during the final back.

Place the topped crusts back in the oven for 5 minutes. Remove and then top with (optional) hot pepper flakes and (optional) dabs of pesto. These are amazing without the pesto, but the pesto really just takes it over the edge.

FOR VEGAN CASHEW CHEESE SAUCE YOU WILL NEED:

Note: To ensure smooth consistency and no nut chunks, I recommend use of a high-powered blender like this one.

- 1C raw cashews soaked in water overnight

- 1/4C nutritional yeast flakes

- 1/2T garlic powder

- 1/2T onion powder

- 1/2tsp. apple cider vinegar

- 1tsp salt (add more to taste as desired)

- 1/4tsp cayenne pepper (totally optional, I like a little kick!)

- Water (I recommend to start with 2T and go from there until you get a desired consistency)

DIRECTIONS:

Combine all ingredients in a blender (you can use a NutriBullet). Blend until smooth. Taste and add salt as desired. You can also add a bit more water if you want a runnier sauce, but the thicker the sauce, the more of that real cheese mouth-feel you’ll get.

Eat up! Enjoy! And please leave your comments if you try this product as I would love to know if you love it is as much as I do!