In a bowl, combine the cauliflower with the European mozzarella, Parmesan (save to melt last to preserve the ‘LIVE’ BENEFICIAL BACTERIA, oregano, sea salt, garlic powder & No-GMO Corn, Soy or alfalfa fed EGGS ~ Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes. Add desired toppings and bake an additional 10 minutes.
Cauliflower Pizza Crust Recipe | Katie Lee | Food Network
What’s Healthier: Cauliflower Pizza Crust or Whole-Wheat Pizza …
** Answer – Which has more CLEAN-SOAKED Plant Protein (to Support the CNS, Prefrontal Brain & IMMUNE SYSTEM – to prevent Corona Virus & Cancer) ~
Just Add Quinoa for Plant Protein!
Not Whole Wheat Flour (not Angelic (SOAKED) to remove the Vital Glutens or Seed Locks or the Lectins in the Peel (Bitter to ward off predators) – Survival adaptions ~
**Vegetables have very small amounts of Plant Protein ~ Plenty of Vitamins, Minerals, Phytochemicals, Macronutrients & Phytochemicals-
** Heavy Protein ‘LIFTING’ ~ LEFT TO ~
** No GMO, by Factory Processes -Over-Milled Ancient Grains or Heat-altered Dairy with ‘Live BENEFICIAL’ BACTERIA OR RAW ‘SOAKED” NUTS
** PASTURE-RAISED ANIMAL, DAIRY & EGGS & SEAFOOD (not farmed) Protein
The Chart telling why Over-milling (All propose-less flour) is one of the leading case in Developed countries- GMO in US – leading the way to the Bottom of Health – GMO & all their processes – Takes out Omega 3 & Plant protein – for the CNS & Prefrontal Brain-
WHY WOULD WE CONTINUE TO EAT UNNATURAL PROCESSED GMO & ULRA- REFINED GRAIN & OVERHEATED DAIRY & NUTS?
** INGEST FACTORY FOOD? (only use is fat storage)
– like recycling spent’ motor oil’ in your car!
CHART OF GLOBAL PANDEMIC CORONA VIRUS –
Countries and territories[a] | THE ‘DEVELOPED’ COUNTRIES ~ LOVE WHITE FLOUR & RICE! NO PROTECTION WITH WEAKENED IMMUNE SYSTEMS! | READ MORE ON THE CAUSE OT A GLOBAL PANDEMIC
~ CONNECT THE DOTS!! |
ANOTHER REASON TO BAN GMO FACTORY PROCESSED FOODS TO PREVENT ANOTHER PANDEMIC – US & OTHER COUNTRIES THAT LOVE ‘REFINED’ WHITE BFRAD & RICE~ LEADING THE WAY IN SPREADING VIRUS ~ (CANCER & OTHER flu will also fall by Banning GMO in America)
Countries and territories[a] | Cases [OF CRONNA VIRUS ] | Deaths[c] | Recov.[d] | Ref. | |
1,981,239 | 126,681 | 486,622 | [2] | ||
GMO & HIGHLY REFINED | United States[e] | 614,180 | 26,061 | 49,857 | [11] |
NON-GMO & HIGHLY REFINED | Spain[f] | 174,060 | 18,255 | 67,504 | [14] |
NON-GMO & HIGHLY REFINED | Italy[g] | 162,488 | 21,067 | 37,130 | [17] |
NON-GMO & HIGHLY REFINED | Germany[h] | 132,210 | 3,495 | 58,112 | [18][19] |
NON-GMO & HIGHLY REFINED ~ CROISSANT | France[i] | 103,573 | 15,729 | 28,805 | [21][22] |
NON-GMO & HIGHLY REFINED | United Kingdom[j] | 93,873 | 12,107 | – | [24][25] |
NON-GMO & HIGHLY REFINED | China (mainland)[k] | 82,295 | 3,342 | 77,816 | [26] |
Iran[l] | 74,877 | 4,683 | 48,129 | [32] | |
Turkey | 65,111 | 1,403 | 4,799 | [33][34] | |
Belgium | 33,573 | 4,440 | 7,107 | [35] | |
Netherlands[m] | 27,419 | 2,945 | – | [37] | |
Canada | 27,063 | 903 | 8,235 | [38] | |
Switzerland | 25,936 | 1,174 | 14,700 | [39] | |
Brazil | 25,262 | 1,532 | 14,026 | [40][41] | |
Russia[n] | 24,490 | 198 | 1,986 | [42] | |
Portugal | 17,448 | 567 | 347 | [43] | |
Austria | 14,234 | 384 | 7,633 | [44][45] | |
Israel[o] | 12,200 | 126 | 2,309 | [46] | |
Ireland | 11,479 | 406 | – | [47] | |
Sweden[p] | 11,445 | 1,033 | – | [48] | |
India | 11,439 | 377 | 1,306 | [49] | |
South Korea | 10,591 | 225 | 7,616 | [50] | |
Peru | 10,303 | 230 | 2,869 | [51][52] | |
Japan[q] | 8,100 | 119 | 853 | [53] | |
Chile[s] | 7,917 | 92 | 2,646 | [59] |
Vegan Cauliflower Pizza Crust
A simple vegan cauliflower pizza crust requiring 9 basic ingredients and easy-to-follow methods. The end product is crispy on the outside, tender on the inside, and perfect for replacing traditional pizza crust! Author Minimalist Baker
PIZZA CRUST ~ Ingredients
1 medium-large head cauliflower, “riced” (yielding 6 cups cauliflower rice*)
- 1 1/2 DIY GMO-(1 1/2 Tbsp (10 g) seed mix meal (not GMO Flax seed) + 4 Tbsp (60 ml) water // as recipe is written*)
- 1/4 tsp sea salt with kelp granules
- 1 cup of Quinoa or other Ancient Grain – with 6 grams of protein (not OVER-MILLING)
- 3 Tbsp Pasture-raised Vegan Parmesan Cheese (or nutritional yeast)
- 1 tsp dried oregano (or use fresh*)
- 1 tsp dried basil (or use fresh*)
- 3 cloves garlic (smashed or sub garlic powder*)
- 1 heaping Tbsp arrowroot (Corn is GMO) (or arrowroot starch // helps bind)
- 1 Tbsp non-GMO from Italy ~ cornmeal (or gluten-free flour // to discourage the dough from sticking to the parchment)
TOPPINGS optional
- Puréed tomatoes or Easy Marinara (or store-bought pizza sauce)
- Vegan Pesto
Easy Vegan Pesto (5 minutes!)
The easiest vegan pesto in 5 minutes! Cheesy and flavorful despite being dairy-free, plus an option for lower oil/fat. It’s the perfect plant-based spread for Italian dishes and more! Author Minimalist Baker
Pesto
Ingredients
- 2 cups packed fresh basil (large stems removed or finely mimics in processor)
- 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
- 3 large cloves garlic (peeled)
- 2 Tbsp lemon juice
- 3-4 Tbsp nutritional yeast
- 1/4 tsp sea salt~With Kelp granule for Iodine
- 2-3 Tbsp extra virgin olive oil*
- 3-6 Tbsp water (plus more as needed)
Instructions
- To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
- Add EV olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
- Perfect for adding to sauces, dressings, breads, and more! My favorite recently has been adding it straight to zucchini or carrot noodles (see photo) for a beautiful, healthy side dish.
- Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.
- Sautéed or fresh vegetables (e.g. bell pepper, onion, mushroom)
Read More ~
Read more on chart above ~ ON FACEBOOK OR WORDPRESS ~