Grain and Gluten Free Pizza

This is a recipe that one of our Taylored Training Members shared with me – thanks Shannon!

Cauliflower Pizza!
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)or other spices that you have handy 
To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray or use olive oil with aluminum foil.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.

For the tex mex pizza I used salsa as the base sauce, then spicy chicken, then red onions, red peppers, a couple tbsps of shredded cheddar, a tbsp of crumbled goat cheese. Place back in oven on broil for 5-6 min. then enjoy 

Gluten & Grain Free Pancakes!



-4 eggs

-1 cup unsweet. almond milk

-2 tsp vanilla extract

-1/2 cup coconut flour

-1 tsp baking soda

-1/2 tsp sea salt

-cinnamon (as much as you like)



-preheat pan over med-low heat

-beat eggs in a mixer until frothy and mix in almond milk and vanilla

-in another bowl combine coconut flour, baking soda and sea salt with the cinnamon and whisk

-combine both dry and wet mixes until coconut flour is mixed in (add in a little more coconut flour if you prefer your pancakes thicker)

-cook 2- 3minutes flip and cook another 2-3minutes