Chocolate Protein Zucchini Bread


There is a strong love for zucchini in our home and while at the coffee shop the other day, I realized, “um, why have I never tried zucchini bread before?”. After visiting HQ, AKA Pinterest for some ideas, everything looked like it needed a Fit Lush touch to amp up the tasty, but healthiness in those bread loaves/muffin cups. 

What we’ve learned with experimenting with coconut flour is that even if the recipe seems like it’s requiring an obscene amount of moisture added to it, it’s because it does. The moisture is going to help it bake properly. We love that coconut flour is high in fiber and is a great alternative for someone who’s gluten intolerant, has celiacs disease, or is following a paleo style diet. Bob’s Red Mill has a great organic coconut flour that we get off of amazon here. We aren’t completely gluten free, but we gravitate to flours that are naturally gluten free and have a high nutrition profile.

The chocolate protein powder gave that grainy chocolatey appearance and texture we were looking. We went with a hemp based chocolate protein powder by Manitoba, but regular chocolate protein powder will work as well. The mashed banana gives this chocolate zucchini protein bread the natural sweetness along with a dash of maple syrup and vanilla extract. Six whole eggs is going to seem like we are crazy, but that seemed to do the trick with making sure this recipe turned out great. The chocolate chips are an added touch to be sprinkled on top right before baking. We just discovered a brand, Lily’s, that has a vegan, no sugar added chocolate chip product. They have a rich dark chocolate taste, without that stevia aftertaste. Can you tell we are all about saving calories here while jam packing in nutrition?

I can’t really say Daniel is a picky eater, but he’s been enjoying this bread all week long and  that says a lot, just trust on this. Hate the word moist but that’s exactly what this coconut flour based zucchini bread is, moist AND filling. With 5 grams of fiber per square, it better be filling! Each square also has 150 calories and 7 grams of protein. 


*A second batch was made right after using a couple chocolate drops of Sweet Drops, flavored liquid stevia. It added a hint more chocolatey taste without having to add all those chocolate chips other recipes seemed to add to their chocolate zucchini bread. We will talk more on the blog about why and how we use liquid stevia drops :) #staytuned

Chocolate Protein Zucchini Bread
Serves 9
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  1. 1 cup shredded zucchini (from about 1 medium zucchini)
  2. 6 large eggs at room temperature
  3. 1 large ripe banana, mashed
  4. 3 tablespoons pure maple syrup
  5. 1 tablespoon coconut oil, melted and cooled
  6. 1 teaspoon vanilla extract
  7. 1/2 cup coconut flour
  8. 1/4 cup chocolate protein powder
  9. 1 tablespoon ground cinnamon
  10. 3/4 teaspoon baking soda
  11. 1 teaspoon ground nutmeg
  12. 1/8 teaspoon salt
  13. 2 tablespoons dark chocolate chips (to sprinkle on top)
  1. Preheat oven 350F.
  2. Line a 8x8-inch metal baking dish with parchment paper, allowing some to hang over two sides.
  3. Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place it over a sieve and press a paper towel on the top to dry it. Set aside.
  4. In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, protein powder, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded, dried zucchini,
  5. Pour the batter into the prepared pan and gently smooth the top.
  6. Sprinkle with dark chocolate chips on top.
  7. Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes, then using the parchment overhang as “handles,” remove the bread from the pan to cool completely.
  1. Store leftovers at room temperature for up to 5 days.
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Watermelon Raw Jerky Strips


This is one of those, you just have to try it type recipes. Seriously, this watermelon candy like treat changed my whole perspective on anything Twizzlers, laffy taffy, watermelon jolly rancher goodness. By dehydrating the watermelon, you’re getting the concentrated fruit’s sweetness. Think chewy candy meets the healthy, without all the added sugars and questionable additives. This is just watermelon and that’s it! 



We made these jerky strips using our dehydrator, highly highly recommended. If you don’t have one, you can probably use the oven method, but with the long dehydrating time duration, it might not be too energy efficient. 

Pretty surprised by how sweet the very strips came out but to be honest, we couldn’t get enough and when you’re on the hunt for a sweet tooth cure, these make a tasty fix. 


Found our rhythm with cutting the watermelon up into strips, then cutting off the outer rind bits. 


Slice watermelon to about 1/4″ thick strips. We experimented with different sizes and found that this size worked out best for us. 


Put trays of watermelon into dehydrator at 135F for like a week. Just kidding, it seriously will feel like that though. They should be good to go after about 12 hours in there. 


TA. DA. #watermelonheaven. Once dried out and firm, let cool and put into mason jar or zip lock baggy for easy access. 


We would have had even more to store but eating these straight out of the dehydrator got the best of us. Whateves, so worth it. And yes, we’re totally aware we lost the water content and took away the whole watermelons keep you hydrated benefits but at least they’re not Twizzlers! 😉 Enjoy!

Watermelon Jerky Strips
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  1. Watermelon
  1. Slice watermelon to about 1/4″ thick strips
  2. Put in dehydrator at 135F for about 12 hours
  3. Once dried out and firm, let cool and put into mason jar or zip lock baggy for easy access
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Rustic Peach Ricotta Pizza


First thought when tasting this pizza was, “is this real life?!”. The flavors were so on point! We saw some similar recipes on Pinterest that all looked fantastic, but lets be honest, if it involves having to take out multiple pots and pans + make the dough by scratch, AND have to reduce my own balsamic vinegar over the stove top, I’ll pass or save that for another day. 

Peaches are awesome sources of vitamin C + A, and we are all about eating seasonally. Moving to North Carolina this year has really allowed me to capture the beauty of eating seasonally and being able to utilize the million and one farm stands in order to get deliciously tasting produce. 


Ooops! Forgot to photograph the oregano in there but don’t forget to add that in to spice it up 😉



Spread mixture and leave some space along the edges for the crust to crisp up.




We used a wrap as our crust by Flatout Light Bread. With only 90 calories and 9 g of fiber, using one of these to make a pizza crust rather than the traditional pizza crust, or even thin crust pizza crust to make personal pizzas is a great way to add some fiber while cutting out some calories without sacrificing the feeling of eating pizza.



Drizzle on the balsamic glaze (about 2 tsp per pizza)

Bake in oven at 450F for about 12-13 minutes. Remember, ovens are all made differently so check to see until the crust is golden brown and crisp.


These also make a great lunch served the next day! Enjoy guys :)

Rustic Peach Ricotta Pizza
Serves 2
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Ricotta Mixture
  1. 1/2 cup lowfat ricotta cheese
  2. 2 Tbsp scallions (or chives), chopped
  3. 1 Tbsp lemon juice
  4. 1/4 Tbsp oregano
  5. 1 tsp olive oil
  1. 1 peach, thinly sliced
  2. 4 tsp balsamic glaze
  1. Preheat oven to 450F
  2. Place parchment paper over baking sheet and spray baking sheet with nonstick or coconut oil spray
  3. Place Flat Out bread on baking sheet
  4. In a bowl, combine the ricotta ingredients and mix well. Spread the ricotta mixture over the bread, leaving about 1/2 inch of the outer edge for crust
  5. Thinly slice 1/2 of a peach and place slices over the ricotta
  6. Transfer the pizza to oven and bake for 12-13 minutes or until edges become golden brown
  7. Remove from oven and drizzle with balsamic glaze. Cut and serve warm
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Creating Time and Energy For Weight Loss


Committing to a lifestyle change in an effort to lose weight takes more than a simple desire to change the way we eat and move. We need a plan of action! We need to create the time to plan meals, make lists, grocery shop, and prepare/cook foods. This process can be as simple or complex as we want. Anything from the types of meals we want to create to how long we plan on exercising for is fair game. We’re not just gonna magically have more time. It’s ultimately going to be up to us to make it happen.

Our lives are busy. We get that. Family, friends, work, chores, etc all make honoring our personal commitments a challenge. But focusing on the goal alone and not the process will get us nowhere. We may be focusing too much on that number of pounds we want to lose instead of the tools that will ultimately help us hit that goal. What is going to help get us there on a day-to-day basis? Eating the correct portion sizes, being prepared through meal planning/prepping, moving that body, etc. This means adjusting our daily routines and allowing ourselves the time and energy necessary to follow through with our goals.

Why is creating time to plan out our healthy lifestyle important?

If the food we planned to eat isn’t readily available when we need it, we may be more inclined to eat the first thing in sight. By creating time to plan and do, we are proving to ourselves that we are willing to do what it takes to lose weight. We have to put health at the TOP of our priority list and simply do it.

How to create more time:

  1. Identify Create a schedule that includes all of your daily activities. Fill it out as you normally would for a typical work week and weekend. This will allow you to clearly identify where you are currently spending the majority of your time.
  2. Eliminate Have a very busy schedule? Become your own problem solver.
  •   Review home, social, and family responsibilities
  •   Which tasks can you delegate to someone else?

If you have trouble trying to figure out how to reduce your activities, make a priority chart.

First enter in all the activities- color code by highlighting or colored pens
-Essential – these are your no “ifs”, “ands”, or “buts” tasks (ie work)
-Highly desirable – (ie chores like housework or running errands)
-Desirable – (ie happy hour with coworkers or movie night with friends)

  1. Incorporate Now that you’ve made created some space in your day, drop in some of your new daily tasks. When can you fit your meal prep and that 30 min walk?

How important are each of these activities?

“I’m not a planner, I’m free willed and the thought of having an itinerary drives me nuts.” Sound like you? Has this mentality helped you achieve your goals? If not, it may be time to let go of some of that spontaneity. Maybe not forever, but at least until you’ve mastered a routine or fallen into some rhythm that encourages you to effortlessly allot time to your weight loss goals. 

We all need to make serious commitments to transforms our lifestyles. Make it a habit to regularly remind yourself of your motivations for reaching or maintaining a healthy weight.

We’d love to know what are some ways you’ve been successful around allocating more time to achieving your goals. 

Grilled Kale, Plum, and Ricotta Salad

grilled-kale-plum-riccotta-salad-bon-appetit-magSo! Here’s to the first of our Summer Recipe Round Up of all the recipes we want to try this summer. We started with this Grilled Kale, Plum, and Ricotta Salad by Bon Appetite. After looking through the recipe, we quickly noted some of the areas we knew we wanted to make adjustments in. For one, we know most recipes can still taste fantastic without all the oil the original recipes calls for. We took the oil amount down from 3 tablespoons to 2 and swapped out the regular extra virgin olive oil, for coconut oil. Why? Since we are “grilling” the kale, we opted for an oil with a higher smoke point. Another swap we made was removing the ricotta completely and adding in hemp hearts. We figured it would make an awesome dairy free, vegetarian salad but going this route. You can easily make this one vegan by using agave instead of the honey. 



Alternative recipe part 2:



Hemp hearts are raw, hulled hemp seeds. We typically get ours from Manitoba Harvest and if you haven’t had them before have a slight nutty taste, similar to a sunflower seed or pine nut. We love them because they offer a good amount of plant based protein.


What other swaps would you guys make when making this salad? 


Grilled Kale, Plum, and Ricotta Salad
Serves 3
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  1. 1 1/2 tablespoons coconut oil, divided or 1 tablespoon of olive oil (for dressing) and 1/2 tablespoon coconut oil for kale
  2. 3 tablespoons balsamic vinegar
  3. 1 tablespoon chopped fresh thyme or 3 teaspoons dried thyme
  4. 1 teaspoon honey
  5. Salt, freshly ground pepper
  6. 4 medium plums, halved, pitted, sliced
  7. 12 large or 16 small curly kale leaves
  8. 3/4 cup fresh ricotta
  1. Preheat oven to 400F
  2. Whisk 1 Tbsp. oil, vinegar, thyme, and honey in a medium bowl.
  3. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
  4. Brush kale leaves with remaining 1/2 Tbsp. oil; season with salt.
  5. Bake kale in oven, turning once, until crispy and charred at edges, about 10-12 minutes. Transfer to a work surface; let stand until cool enough to handle.
  6. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
  7. Divide ricotta among plates; season with salt and pepper.
  8. Stir vinaigrette again.
  9. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette.
  10. Divide leaves among plates.
  11. Top with plums and drizzle some vinaigrette over.
Adapted from Bon Appetite
Adapted from Bon Appetite
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Grilled Kale, Plum, and Hemp Hearts Salad
Serves 3
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  1. 1 1/2 tablespoons coconut oil, divided or 1 tablespoon of olive oil (for dressing) and 1/2 tablespoon coconut oil for kale
  2. 3 tablespoons balsamic vinegar
  3. 1 tablespoon chopped fresh thyme or 3 teaspoons dried thyme
  4. 1 teaspoon honey or agave
  5. Salt, freshly ground pepper
  6. 4 medium plums, halved, pitted, sliced
  7. 12 large or 16 small curly kale leaves
  8. 3 tablespoons hemp hearts
  1. Preheat oven to 400F
  2. Whisk 1 Tbsp. oil, vinegar, thyme, and honey in a medium bowl.
  3. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
  4. Brush kale leaves with remaining 1/2 Tbsp. oil; season with salt.
  5. Bake kale in oven, turning once, until crispy and charred at edges, about 10-12 minutes. Transfer to a work surface; let stand until cool enough to handle.
  6. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
  7. Divide hemp hearts among plates; season with salt and pepper.
  8. Stir vinaigrette again.
  9. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette.
  10. Divide leaves among plates.
  11. Top with plums and drizzle some vinaigrette over.
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Watermelon Coconut Ice Cream


Watermelon no cream vegan ice cream is here! We love watermelon, all summer long and can’t get enough of it. Packed with Vitamin C and keeps us staying hydrated (super important during this heat). It’s also a natural diuretic which is going to help cleanse our bodies and keep things flowing. Lately, we’ve been into finding some dairy free alternative versions to ice cream, especially ones that don’t require an actual ice cream maker. That would be nice, but trying to keep all of our kitchen gear in check right now. We used a silicone ice cube tray, the larger ones, to portion out the ice cream. There’s a ton of healthy ingredients in here, but we know, just because it’s healthy, doesn’t mean we need to go overboard on our portions. 

Here’s a great recipe that dosen’t take too much effort to make. We definitely taste the watermelon in this recipe and the coconut flavor isn’t strong at all, just there to make things creamier. 


Can you tell from the photos that this was made on a super hot day? Summer anyone?

This recipe makes 6 cubes but if you’re using something else to pour it in just portion out 6 servings. Each serving is 225 calories, 1 gram of fiber, and 2 grams of protein. 


Watermelon Coconut Ice Cream
Serves 6
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  1. 1 can full fat coconut milk
  2. 4 pitted medjool dates
  3. 1 teaspoon vanilla extract
  4. 2 cups cubed watermelon
  1. Blend all ingredients in a vitamin or blender and transfer to a brownie or cake pan.
  2. Place in the freezer for 3 hours or until hardened.
  3. Break frozen watermelon mixture into chunks and place back in the blender.
  4. Blend until a creamy consistency is reached.
  5. Pour ice cream into ice cube tray or container and place in the freezer to firm up for about 30 minutes.
  6. Enjoy!
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Staying On Track At Work


Is Your Job Making you Fat?

Probably. For most of us, the workplace has the potential to absolutely derail our goals of healthy eating and weight loss. From birthday cupcakes for the co-worker to catered lunches to “Insert – Just Because” office potlucks, the food buffet is endless. This constant barrage of temptations is enough for anybody to give in and interrupt their streak of healthy eating. On top of that, your job may likely be a stressful environment with assignments, deadlines, and probably 1 or 2 whacko co-workers thrown in for good measure. Stress + opportunity to “cheat” can take a toll on our dedication and willpower to stay on track. And when we’re talking about 5 days a week and somewhere around 40 hours of this workspace madness, how do we deal?

#1 Start on a positive note. We make sure we have breakfast in our bellies (or at least in our hands!) before we walk out the door. Giving ourselves enough time prep our meal that morning or the night before leaves zero room for skipping breakfast. We usually keep it simple with smoothies, scrambled eggs and veggies, steel cut oat cups, green yogurt parfaits, or our favorite infamous avocado toast. Making sure our breakfast is not only deliciously satisfying but also nutrient packed better prepares us to pass on the sugar-filled bomb waiting for us in the office breakroom.

#2 Pack a lunch. Seems kind of obvious, right? But it’s so easy to fall into a pattern of eating out for lunch while at work. It’s convenient and usually tastier than whatever we think we’re capable of making at home. The truth is, it’s expensive not just for our wallet but also for our waistline. Just like with breakfast, we make it a habit to prep our lunch the night before or in the morning. And if we’re feeling ambitious, sometimes we meal prep for the whole week! Choose 1-2 of your favorite proteins, veggies, and healthy carbs and you’ve got yourself some variety for the work week.

#3 Keep a stash. Stock up on some healthy snacks you can keep in your office or work locker. Have some basics on hand like bread, a nut butter, some trail mix, or maybe your favorite protein bar. One of Sarah’s past coworkers would make nut butter sandwiches and have them stored as backup meals in the event she forgot to bring lunch! You can also make it a habit to pack some more perishable snacks like fresh fruit or some cut up veggies with your favorite hummus dip. The idea is to never be so desperate for food that you pick up a donut in the break room.

#4 Office party? Don’t fret. You have some control. Sign up to bring a dish that you know will easily fit into your diet plan. Make it something you can load up on just in case there aren’t any other sides that compliment your plate. Try some sort of chicken or tuna salad, or a tasty and lean lasagna! And if the party gets taken out for lunch, plan ahead. FInd out where you’ll be dining and look up the menu beforehand. This way you can be sure you’ll make a decision you can feel guilt-free about!

Following these simple steps keeps us on track. What do you find works best for you?

P.S. If you struggle more with navigating your co-workers intentional or unintentional attempts at sabotage, you should check out our blog post “The Power of In a Minute” . Here you’ll find our number one tip for avoiding food pushers!


Abstinence or Moderation: Which Is Best For Weight Loss?



No we’re not talking about sex today. We’re talking about two different approaches to monitoring your diet for weight loss or weight management. On one end of the spectrum, some of you may be altogether abstaining  from consuming certain foods. At the other end of the spectrum, some of you may be taking the moderation approach to success. Read on to find out some of the perks and pitfalls of each of these in practice!

First off, what do each of these mean? If you follow the abstinence philosophy to weight control, then you subscribe to the idea that it’s best to just completely avoid certain foods. This may be as general as “avoiding junk food” or as specific as eliminating all products with added sugar. If you follow the moderation approach, then you likely don’t subscribe to any particular diet rules. You believe the key to success is to not deny yourself of any foods, but to practice moderation in the frequency and portion size of less healthy food options.

Perks of Abstinence

The abstinence strategy for weight management works really well for some people. Mostly those A-type personalities. You know, the ones that thrive on rules and absolutes? The perfectionists, if you will. Abstainers are people who find it easier to view dieting as an all or nothing. They do well with a list of OK foods and not OK foods. Give them a recipe to success and they’ll follow it to the T. Control is the name of the game.

Pitfalls of Abstinence

Where do we run into problems here? With that same all or nothing mentality. We’re not supposed to have cookies. We said so when we set our goals. And we’ve done so well. But what happens that one day we cave and have a cookie? Do we have just one? Noooooooo we have every single last one in the box. Because we’re abstainers and we failed to abstain so we may as well just finish off all those delicious cookies. Restricting certain foods can almost feel like a punishment. Food outings with family and friends are more challenging. And in some instances, the desire to abstain may result in eliminating entire food groups. And unless we have a medical condition that requires us to completely eliminate certain foods like gluten or dairy, we may be causing ourselves more harm than good. Abstinence will work to keep you on track most of the time, but one moment of weakness in willpower could derail our whole world. There’s nothing else we want more than what we can’t have.

Perks of Moderation

Balance. These moderators are all about balance. Why suffer and deprive themselves of everything life, AKA food, has to offer? They’re free spirits that want to feel like they can do whatever they like. But in moderation. Like that co-worker? You know, the one who can keep a bar of chocolate on their desk, break off one square after lunch, and put the rest away? Just knowing they can have it is enough to keep the temptation at bay.

Pitfalls of Moderation

So what could possibly go wrong? Moderators can get kind of panicky and rebellious if we get told we can never have a specific something. This is why moderation and balance works so well. But where is the line that distinguishes moderation from indulgence? Moderators can fall into a pattern of too much. So what if we have a little ice cream? It’s just a half cup.. But it’s a slippery slope. When will our next hit of ice cream be? Can we have more now? Tomorrow? Oh, but it’s my birthday! The risk of temptation to ultra-indulge is much higher for moderators. We usually do well at the balance approach but may find it harder to see consistent results. Or in the worst case scenario, we may find our weight suddenly climbing up as a result of too many of these mini-indulgences.

So is there another option?

Yes! You can position yourself and your mind somewhere in between these two approaches. That’s what we find works best for us. We have our specific diet preferences which include certain foods we avoid completely. But as you well know, we’re huge supporters of balance and non-deprivation diets. So for certain foods that are a little more tempting, like sweets, we know we’re better off with moderation and portion control. If we try to tell ourselves we just won’t eat chocolate anymore, you better believe we’re gonna flip our sh*t and eat an entire jar of nutella at some point.

What we’re trying to get at here is there’s no real wrong way or right way to go about this. You’ll have to play with that spectrum we mentioned and find the place on it that works best for you.

Summer 2015 Healthy Recipes We Want To Try



So one of the ways we get some inspo for our recipes is by reading other blogs and checking out what other great foodie type bloggers are curating in the kitchen. Here’s a round up of 8 recipes we’re eager to try this summer. We try our best to shop seasonally for a ton of reasons and one of them being we feel the fresh produce tastes way better. Some of these fit perfectly into that category and we can’t wait to try them. Stay tuned for our versions of these recipes and check out the way we change them up a bit to fit more into our likings. 

Follow along if you guys want and give these recipes a try as well! We don’t plan on making them in any chronological order, whichever sparks our attention first ingredient wise. We happen to be starting off with number 1, Grilled Kale Salad With Ricotta and Plum because we have all those ingredients on hand. 

Heres a list of the recipes and their links:

1| Grilled Kale Salad With Ricotta and Plum by Bon Appetit

2 | 3 Layer- Apricot Tart by Fit Foodie Finds

3| Summer Rolls With Peanut Sauce by Sally’s Baking Addiction

4 | Quinoa Black Bean Beet Burgers by Minimalist Baker

5| Almond Pistachio Frozen Yogurt by Nutritionist In The Kitch

6| Lemon Raspberry Chia Pudding by Super Healthy Kids

7| Cauliflower Tabbouleh by Pancake Warriors

8| Collard Wraps With Roasted Chickpeas by The Almond Eater

Do any of these spark you guys’ attention??

Cauliflower Pizza Crust

Cauliflower pizza crust or as we’re calling this one, Caulifornia Pizza Crust is seriously the best culinary work of art ever. Pizza is always one of those indulgences for us and one of those where Sarah’s always saying she’ll pass on the pizza because she knows she can make it healthier at home. This takes homemade pizza, healthy style, to an even further level. Making the crust out of cauliflower instead of wheat or another type of flour signitifically decreases those calories. Our whole “Caulifornia” Pizza Crust is only 467 calories and has 16g of fiber and 25g of protein! 


Step 1: Cut cauliflower


Steam the cauliflower


Pulse in Vitamix or food processor to get the snow like cauliflower 


Use a cheesecloth to get out as much moisture as possible, don’t skip this step! It’s a little time consuming but will make a huge difference in the consistency of the crust. 



Add seasonings, cheeses, and egg to cauliflower “snow”



Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.


Bake crust at 450F for 15-20 minutes


Follow the rest of the instructions below! 


Give it a try and let us know what you think! The calories, fiber, and protein content we’ve included is for the crust only. We’re leaving it up to everyone to decide what and how much they want on their pizza topping wise. You all know what you like! 

Caulifornia Pizza Crust
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  1. 1 medium sized head of cauliflower - should yield 2 to 3 cups once processed
  2. 1/4 teaspoon salt
  3. 1 teaspoon dried basil
  4. 1 teaspoon dried oregano
  5. 1 teaspoon garlic powder
  6. optional a few shakes of crushed red pepper
  7. 1/4 cup shredded parmesan cheese
  8. 1/4 cup mozzarella cheese
  9. 1 egg
  1. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
  2. Wash and throughly dry a medium head of cauliflower.
  3. Cut off the florets, you don't need much stem. Just stick with the florets.
  4. Cut cauliflower into pieces and steam them before adding to Vitamix.
  5. Pulse in Vitamix or food processor for about 30 seconds- 1 minute. You should end up with 2 to 3 cups cauliflower "snow".
  6. Dump cooked cauliflower into a bowl or a clean tea tollow and allow to cool for a bit.
  7. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring it with a cheese cloth. This is a super important step that you don’t want to skip out of. Squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. We got a 1/3 cup water out of this cauliflower.
  8. Add cauliflower into a bowl and add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1 teaspoon salt, 1 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. Now add your egg and mix away.
  9. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
  10. Bake for 15-20 minutes.
  11. Next add the sauce, cheese, and toppings that you want. You know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
  12. Allow it to cool for 2-3 minutes. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!
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