I’m having to learn a very difficult practice, and that is balancing my own diet and weight goals versus those of the rest of my household. It has now been four months since my twins were born and I can proudly say that I’ve returned to my pre-pregnancy weight. In part this has a lot to do with the fact that I’m still nursing my babies, but also because I’ve been very mindful about what I eat, how I eat it, and when I eat. Christopher and I agreed that we would eat our heaviest meals at mid day, giving our bodies a chance to properly digest our food. Then, we will eat a light meal for dinner, making sure we are not eating past 7 p.m. We know that the later, and heavier, we eat, that the more difficult it is on our digestive systems and our waist lines. I also make sure to not have any carbs for breakfast or dinner.
While setting all these boundaries has helped tremendously, I’ve been careful to not deprive myself of something that I may really want. Pastries? Carbs? Sure, in moderation. I’m very careful about enjoying my creations for the blog while not over-indulging. This is of course easier said than done, and there are days where my plan is completely thrown off. But I make sure not to beat myself up about any of it and I just start over the next day.
I’ve made different versions of this low-carb pizza quite a few times. I actually developed a mini cauliflower pizza recipe for Hidden Valley earlier this year (also very yummy and low carb… check it out!), and since then this has been in rotation on the family meals menu.
For the crust, the key is to squeeze out as much liquid as possible. This will ensure it holds together nicely. I used cheese cloth because it’s very porous and allows a lot of water to be squeezed out. Then, for the toppings, don’t overthink the measurements. It’s pizza! Put as much or as little of every ingredients as you’d like (or that you have available). Serve this with a side salad and everyone should be left feeling pretty satisfied.
MINI CAULIFLOWER TACO PIZZAS
Ingredients
INGREDIENTS
- For Crust:
- 1 head cauliflower chopped
- 1 cup grated Parmesan cheese
- ½ teaspoon dried Italian seasoning
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ground black pepper
- 1 egg beaten
For Toppings:
- 1/4 cup marinara sauce
- 1 cup shredded cheese blend e.g. taco or Mexican blend
- 1/3 cup black olives
- 3 stalks green onions
- 1 small tomato seeded and chopped
- 1/2 cup veggie grounds or taco meat
- 2 tablespoons taco seasoning
- 1/4 cup sour cream
- 1/4 cup lettuce chopped
- cilantro for garnish