After letting the dough rise for several days, I divided it in half. Gwen suggests letting the dough rest so that it will lower the carb impact. So I gave it three days in the refrigerator…
And on Wednesday, I made the dough into two crusts as Gwen suggested, and seasoned them with spices before baking.
After baking, I generously spooned home made marinara sauce onto the warm crusts. Doesn’t this crust look good though? It has the look of a *real* pizza crust!
I added meat toppings because The Salesman’s favorite pizza is a meat lovers pizza. I added turkey pepperoni and chicken sausage for heart healthy options.
Then topped with garden green peppers from The Salesman’s dad. Yum.
I did not have parmesan cheese, so I used mozzarella.
And it worked wonderfully… It looked and tasted like a real pizza crust.
The crust rose more during the baking of the toppings.
I was able to pick up a piece of pizza and the crust held together. With a cauliflower crust pizza, we usually use our forks and knives to eat.
This is a close up of the crust when I was getting ready to toast a piece for lunch. My crust had some air bubbles in it; but it was a good, solid crust. And most importantly, The Salesman really liked it! I will be making this one again. Two thumbs up! Head on over to Gwen’s Nest and check out her blog and her Trim Healthy Mama recipes!
