It might be a new year but I’m still the same old me… I love making the most convenient meals, love pizza and want to consume it pretty much every week. For the majority of my college years, I really had a “food fear” of pizza, carbs and meat… within the last 2 years, however, I really feel like I’ve been at such a good place mentally where I enjoy eating all the foods. Whether it’s a thick crust pizza from a local Chicago food truck here (Dustin and I’s favorite), or enjoying a lighter option that’s gluten and grain-free.
In my mind, I can have both and that’s where I find complete joy. Being able to let myself enjoy homemade food out but also trying out all of the fun gluten and grain-free options that I spot at Whole Foods.
One of my most recent favorite options is Cali’flour Foods. A brand that is making lower carb, keto (if that’s your jam!) cauliflower based products including pizza crusts, flatbreads, lasagna and more… uhhh, YUM! As we know, 2019/2020 were the years those in the health world realized you could take cauliflower and truly turn it into anything you want. Pizza and pasta are by far my favorite things I’ve seen it turn into… and once I tried Cali’flour Foods I was definitely re-assured of that.
This past weekend, I took a nice walk to Whole Foods as it was finally not 20 degrees in Chicago (lol) and managed to pick up some of Cali’flour Foods Original Italian Crust pizza which contains such simple ingredients. It’s made with mozzarella, egg whites, sweet basil, garlic, and Italian seasoning. It can be used as a base for a pizza, quesadilla or wrap but I decided to whip together a little prosciutto and brussels sprout pizza because well… who doesn’t love prosciutto, brussels, cheese and pesto? A fire combination in my opinion. The best part is this meal takes about 15-20 minutes to pull together (not including the roasting time of the brussels).
For the recipe you’ll need:
-One pack of Cali’flour Foods Traditional Original Italian Crust
-6oz of prosciutto (look for a prosciutto with just two ingredients: prosciutto and salt!)
-8oz of brussels sprouts (roasted and set aside!)
-Salt and pepper
-Pesto of choice
-¼ cup of parmesan
-1 cup of spinach
-A pack of sundried tomatoes
-1 yellow onion, caramelized in 2 tbsp of olive oil over medium-heat
Directions:
-First roast your brussels! I chop mine into halves and then use 1 tbsp of avocado oil, 1 tsp of sea salt and a dash of pepper. Pop into the oven at 400º for 15-20 minutes until browned.
-Set aside brussels and keep oven at 400º.
-Place one Cali’Flour Foods Traditional Italian Crust on baking sheet for 5-10 minutes to get warm/heated up.
-While pizza is par-baking, slice onion and put in pan over medium-high heat with olive oil. Saute until onions are translucent.
-Take out and top with pesto, spinach, prosciutto, parmesan and brussels. And of course, the caramelized onions!
Since this pizza is so low in carbs and very thin, you better believe I eat the whole thing in one sitting. It’s so so good and filled with so much Italian flavor. Don’t forget to check out their website below where you can grab a discount and try so many of their other entrees and pizza crusts! I definitely need to try their meat lasagna and pepperoni pizzas next.
You can use my code CHICKPEAINTHECITY at checkout for 10% off on their site too or they’re available at Whole Foods Market nationwide!
xx,
This post was sponsored by Califlour Foods yet all of my thoughts and opinions are my own. Thank you for reading this post, engaging and showing support for my content and brand. Brands that I work with like this are truly ones I love and support continuously!
