Margherita Pizza with Cauliflower Crust

Margherita Pizza with Cauliflower Crust

This margherita pizza uses a pre-made cauliflower crust which you can find in the freezer section at most grocery stores. Not only does using this pre-made crust save time, it also saves on calories and carbs!

cauliflower crust

Drizzling the balsamic glaze on top just before serving adds another element of flavor to this dish.  You can make your own by reducing regular balsamic vinegar in a saucepan over the stove top. It is also available pre made in a squeeze bottle at most grocery stores. Find it in the vinegar and salad dressing isle.

Margherita Pizza with Cauliflower Crust
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Course: Main Course
Cuisine: Italian
Servings: 2
  • 1 Pre-Made Frozen Cauliflower Crust Find in your grocers freezer section
  • 1/2 Cup Pizza Sauce Whatever kind is your favorite
  • 1 Clove Garlic, chopped
  • 6 Mini Fresh Mozzarella Balls
  • 10 Fresh Basil Leaves
  • 10 Sun Dried Tomatoes
  • 4 Grape Tomatoes, sliced
  • 1 Tablspoon Balsamic Glaze
  1. Preheat oven to 425 degrees. Unwrap cauliflower crust from packaging and place on baking sheet

    cauliflower crust
  2. Spread pizza sauce evenly over crust.

  3. Top with remaining ingredients.

  4. Bake 10 minutes

    margherita pizza
  5. Remove from oven. sprinkle additional fresh basil if desired. Cut into 4 slices. Drizzle balsamic glaze over top if desired.




Chipotle Steak and Avocado Salad

Chipotle Steak and Avocado Salad

This recipe makes a quick weeknight meal and only takes minutes to prepare.  I always make it from leftover steak.  I am addicted to Costco and buy the 4 pack of beef filet from there and cook them all at the same time to use for meals later in the week, like this salad. You could of course you could use any cut of steak that you like and always sub out the beef for chicken or pork. Make it vegetarian and use tofu.

You could of course also throw in any other veggies you have on had if you like including cucumber, celery or carrots.

With this salad only consisting of protein, veggies and healthy fats, it is clean eating and Whole 30 approved!

Chipotle peppers have become one of my favorite ingredients, but beware that the heat is in the seeds so it is important to scrape the seeds out of the pepper before chopping it. You can always add in a few seeds if you like your dishes spicy.

Chipotle Steak and Avocado Salad
Course: Main Course
Cuisine: Mexican
Servings: 2 people
  • 2 Heads Romaine Lettuce chopped
  • 1 Cup Grape Tomatoes sliced
  • 1 Large Avocado sliced
  • 1/4 cup Red Onion chopped
  • 8 Ounces Beef Filet
  • 1 Chipotle Pepper in Adobe seeded and chopped
  • 2 Tablespoons Salsa of choice
  • 2 Tablespoons Olive Oil for cooking/re-heating steak
  1. Chop lettuce and place in bowl.

  2.  Slice grape tomatoes, red onion and avocado.
  3. Add tomatoes, onion and avocado to lettuce and toss to together. The avocado should coat the lettuce pieces. Set aside.

  4. Chop chipotle pepper and set aside.

  5. Slice steak into bit size pieces and set aside

  6. Pour olive oil in skillet, and heat for 30 seconds.

  7. Add steak and chipotle pepper to skillet tossing to coat all of the steak pieces with some of the chipotle pepper. Cook until desired doneness is reached. Or if steak is precooked, just toss with pepper and cook until heated through.

  8. Divide lettuce mixture into 2 serving bowls and top with desired amount of steak. Serve with your favorite salsa.