Mediterranean Keto Pizza With Thomas DeLauer - Easy Cauliflower Recipe | Thrive Market

Hey guys, I'm Megan Mitchell and this handsome gentleman to my right is Mr. Tom robbed us, I worked everyone, thanks for having me, thanks for joining today, we're going to make

cauliflower

crust

pizza

, hell yeah, how It can be prepared at home like the iconic healthy food, like that's it, so yeah, let's make sure? LIKE, comment, subscribe and you can find all the products we use today at

thrive

market

calm slash prep school, let's click that little bell button to turn on notifications, yeah, you'll never miss her when she's doing all kinds of cool things that I never miss special guests you know you're the only special guest we've ever had just guests we've had well to start we have the most delicious smelling

cauliflower

rice I just love cauliflower rice but it smells bad yeah okay then these It's four cups of rice and cauliflower, we're both going to make our own, oh oh, so it's a competition, help, no, now it's okay, pour it in just when I looked up a bunch of

recipe

s for cauliflower

pizza

, okay, boil it or they steam it and then make it wait, it seems counterintuitive because you add more liquid if you boil it, that's true, and then you have to squeeze it and I was like, "I don't want to do that, so instead." I'm toasting it, ah, so it'll give it a nice nutty flavor, it makes it a little bit drier, so hopefully it'll hold together and not be soggy, so what are we going to do?

Gary will spread it out to roast it evenly, yeah, and then. we're going to put avocado oil because we're grilling on high heat okay good job so you spread the oh no you can do it that's how it works not everyone cooks the same way oleic acid in the morning never hurts to nobody. New now Tommy Bean, but for me I just woke up good so just season liberally salt, pepper and mix and then you want it in a flat, even layer so it roasts and doesn't steam and if you want to do this this is this It's great, come out, what is this?

What's so good about it? It's probably the second dumbest thing. You know, I like a lot of pepper, although I have to be nice to the guests, so more if you want, come if I just scold them. They're like I'm not going to go on the girls' show. One good thing, I was going to say, you can do this a few times, freeze them and then you don't always have to go through this process every time you want arpus, okay, cauliflower crust. pizza, we're going to put this in the oven at 400 degrees for 10 minutes. I take it out, stir it for four more minutes and then we'll make the crust sweet together, let's do it right, so this is our calling car.

It's already roasted, okay, put it in a bowl to make it easier because everything together is perfect. No, I'm going to do mozzarella and parmesan, but I know that doesn't use a lot of dairy, so we have some nice, nutritious almonds that mimic those. surely make me feel at home and an egg to bind it so the cheese not only adds flavor but also holds the crust together if there's no flour there's no starch because you can't you can't make corn start cooking anything. you can make almond flour, although yeah, you don't know, yeah, it would definitely make it more caloric, you know, this is a much lower calorie way to do it, so we're going to add everything in, break in the egg and add the cheese.

Oh, dad, that was it. such a dad thing, you set everything up, you don't just throw it in, yeah, rock and roll or not cheese, so I have a cup of shredded mozzarella, you have a cup of almond cheese, that's parsley and then we're also going to add a little bit of dried oregano that's been mine and so many ORS that just adds another layer of flavor, yeah, oh, okay, yeah, and then I'll also add a little bit of garlic powder. I'll have some of that too. You can use onion powder. Whatever the flavor is, go ahead and have all my garlic, I'll have a little more, if you want a little more, we'll try after this and everyone here at

thrive

is going to be like Thomas's pizza dough is better, no. the breath is very strong, well, I also like to add another pinch of salt and pepper that we already salted when we grilled and the cheese will have a little bit of salt, so you don't need to go crazy.

Oh, you also came in with your hands, so I did, but I'm going to use this, that's what yeah, it was okay, so you just want to make sure everything is completely combined, you don't want to be a rogue, you say yolk, it's okay, so there are two options, you can do it on a Silpat, but no. everyone has these, if you bake a lot, you see them a lot, but if you don't have them, you can make parchment, you just spray it, so I'll give you the Silpat, so pat it because it works wonders, will you? pour it out and roll it out into about a 10 inch round so it looks nice, beautiful, not right now, how thick should this one be, Simon, so you want it to be about the same, maybe like a quarter of an inch?

Okay, I think it goes in there now, yeah, and I go around the edges, push it in so it's golden brown, and then push it down again. You just want it like ten, ten inches, a ten inch round. It's okay, it looks good. We'll cook it for about ten minutes, okay. I know, we'll take it out, let it cool and then flip it because I want that nice crust on both sides because I don't want a soggy cauliflower crust pizza, isn't that a real shame. yeah, that's basically a sweet lasagna, so they're already baked, we flip them and now we're going to cover them, okay, okay, we have some

keto

options.

I think it looks good, we have anchovy pesto mmm, it's a vegan pesto, it's made with a nutritional yeast oh, good fresh garlic for your dope breath and goat cheese because you like goat cheese, yes, I love the goat cheese, okay, and then, amazing, yes, I have sardis, kalamata olives, I can feel you there, parsley, arugula and goat cheese, too. How do you feel about myself? You can feel me here. Yes, I can feel you judging my first judge. Why should I judge your sardines? Sardines are great. Honestly, they are probably the best source of omega-3s you can get.

Yes, just no. I don't know if they'll work on a pizza, but anchovies have a higher degree of what's called lyso DHA, which is just a really cool fatty acid that gets into the brain a little bit more, it's basically linked to something that doesn't require like a gradient. actually passes through the blood-brain barrier, it actually travels on a transporter to your brain, so in other words, the healthy fats from anchovies travel on a special bus that gets to your brain, while sardines have to stay knocking on the door hoping someone will let them. they're okay so after we eat these pizzas you're going to be a significantly smaller baby yeah come on let's get started you can do it you're going to want to use some of your pesto you're a little bit of my pesto so what did you say this? it's a vegan pesto, so basil, pine nuts, nutritional yeast, garlic oil, avocado oil, this smells pretty spicy so I don't know if I need to use much.

I'm going to add my sardines, I'm going to break them into pieces so you have the boneless, skinless, boneless, skinless pizza for the sake of the pizza, which probably makes rice, so you're not going to bite into it and it just melts into the pizza, it adds the great omega-3s, like you mentioned, what else, what are the other benefits of surgery? Well, people think sardines are like super FICCI. Actually, I would say that sardines taste less fishy than they seem to be much softer, yes they smell strong, but when you eat them, I find them softer than sardines because, frankly, let's be honest, when they come in a can, they are a little intimidating, yeah, if they're big and damn yeah, you don't want to bite into that, but when you break it down and put it into something like this it really works really well, man, garlic city.

I want the garlic to be buried a little bit because what's going to happen is if I put it on top it's going to roast it all the way up and it's going to be crunchy which again will overwhelm the flavor of what Let's move on, yeah you can get some sour goat cheese. . Okay, so goat cheese has much less content in what's called casein protein 1, so you have two forms of casein proteins. You have a 1 and a 2 when you look at cattle. Even a couple of hundred years ago it was all casein, which means it was a much cleaner case, so if you've ever gone to the super

market

in some specialty stores you'll see it says casein mill.

Yeah, that's what's happening now with goat cheese dough, cheese naturally is - it doesn't have any variation that's a 1, so it's a lot less inflammatory, so I generally recommend if people come out of a full 30 or if they are coming. Let's start with a really clean eating pattern where you haven't had dairy at all, it's best to start with goat cheese, yes I think people like it, yes I've noticed I've never met anyone who be like me It's a cool part of my life, but using someone's olive got sued because olives are amazing. I'm allowed to do it, so I know we're supposed to compete here, but you know the only thing that's better is that my crust is better than yours and then as for the ingredients, I have to give you some credit, which you did pretty well.

Yeah, sure, it's not bad and it depends on the cheese, since technically we don't have to put this back in the oven if we don't want to because the cheese isn't going to melt but I want to heat it up. I want a hot sardine on my pizza, but it's not necessary right now. We could cut this up and eat it, but I say we put them under the broiler and then. melted cheese, in fact, I want more now oh, it's like I'm a goat plus a jovi goat well and then I'll put some arugula on mine when it comes out, you can't do it, it's a Megan Mitchell special, okay, I want my back on we're both admiring our pizza, they look good, that's it, he's just looking at it, okay, I'm going to put some arugula on mine, you could do spinach, I just don't know, a little healthier If you want, son, no, no, yes.

I wanted to make a salad. I would remove it. You can't eat any of this if it were up to me. I would also put chili flakes in mine. Well, now that I would, you know, it takes a little bit. some other magnetic effect let's do it you want to do it yourself no, you're good, you're good now you're going to claim like 7% of my pizza. I would never do it, yeah cut it, yeah this is pretty epic oh man. okay Regards mmm-hmm that's one of the best puppy cauliflower crusts in our center, well this is the one I made, oh I'm sure you're sure here's this great hmm that's really good, You usually don't do it. getting that kind of thickness that appears when we check it sounds like you don't normally get that kind of thickness on a cauliflower pizza well very good yours looks beautiful mine is really delicious I think you should try it it's a Excellent salad, but sardines. on your pizza or anchovies and thank you for being here and helping me make them, you're welcome I'm sorry, I hear you, keep eating, okay yeah I'll close this, you guys keep eating, be sure to LIKE, comment, subscribe, tell us if They have a great cauliflower crust pizza, we would love to meet you and you can find all the products we use today in the right market, Comstock school, in fact, sure, thank you, yes, it reminds me of no, don't say no, I was alone.

I'm going to say math class, but where did you go to school?