Cauliflower Crust Pizza

Pizza is one of my favorite foods. Since i was a child, Friday evening was made for pizza, which at that time was Chef Boyardee.  I’ve continued that tradition with my own family with home made pizza. However, during this Optavia optimal health journey, my husband and i have been enduring cauliflower crust pizza. it’s not bad, but it’s still not my cheese stuffed crust pizza.

We don’t have time to eat out, so it’s much easier to for me to make our meals at home.  Plus, i can control all the ingredients used.

Now this is my made up lean and green meal for two people.  Whether or not it perfectly meets the Optavia program, i’m not sure.  I’ll leave that for you to determine.

As always, try to use locally grown or produced, organic, or home grown.


For the Crust:


*i use our home raised grass finished ground beef processed to 90% lean.  For sausage, our preference, is 2 teaspoons sage, 2 teaspoons sea salt, 1 teaspoon black pepper.  Blend well.  Best flavor is to allow to meld for several hours.  I mix up several pounds and refreeze in 1 lb packages.


‘Rice’ the cauliflower (it may only take a half a head if it’s large) in some sort of chopper, then simmer it in a dry iron skillet, stirring ever so often.  A good portion of the moisture needs to steam away.  Use very, very low heat and no lid.  It’ll take 20 minutes or more.  Then allow to cool.

Preheat oven to 400°F.

Add two eggs, the Italian seasoning, salt, and 1/4 cup cheese and stir well.  Plop the mixture onto pan sprayed with cooking spray, then press into a 9 inch pie.  Bake for 20 minutes.

Top the cooked crust with pizza sauce, Parmesan cheese, mushrooms, olives, remaining cheese.  Bake until heated through and cheese is melted – about 7-8 minutes.

Slice and enjoy!


Cauliflower head cut – Save the leaves and most of the stem for an onion substitute.  The leaves have a spicy flavor which is excellent of soups.  Recipes for the leaves; Lumpia, Hamburger Soup.
Place florets into a food chopper.
Riced cauliflower in just a few seconds.
Preparing Cauliflower crust
Steam away excess moisture before adding eggs, sea salt, spices, cheese
Cauliflower crust
Mix the cauliflower rice and added ingredients well.
Cauliflower crust mix
Plop the mixture on a sprayed pan. This one is aluminum, which i don’t like, i’m going to try this on stone. Our coach said she gets along well with these holes and so i’ve tried that first.



Cooked cauliflower pizza crust
Pat the mixture to about 9 inch pie, then cook in a 400 F oven for 20 minutes.
Layering the pizza pie
Add the pizza sauce and sprinkle Parmesan cheese.
Cauliflower pizza
Cauliflower pizza with sauce, Parmesan cheese, beef sausage, mushrooms, and olives
Cauliflower Pizza
And the final topping of shredded mozzarella
Cauliflower pizza
Serve it up best hot out of the oven.
Cauliflower Pizza

Hay Challenges

I had planned to talk about the challenges of feeding hay in the winter in north Missouri last year, but never got around to it.  As it turns out, there are a different set of challenges this year, so i’ll roll them in to one blog.

Winter of 2017-2018 was really long, cold, bitter, but it was too long ago and though i know it was a challenge, i can’t remember.  So, starting with winter 2018-2019, which was the second consecutive long winter following a drought made for a very tough feeding season despite selling about 30% of my cows/calves.

My plan was to set out hay for bale grazing in July while it was dry, leaving the Netwrap on for protection of the hay, then using electric polybraid to ration it out to the cows in the hopes of minimizing waste.  Sounds like a plan, but you what happens to best laid plans.  I did set it all out – about 70 bales spaced appropriately on about 5 acres, then set up the tape.  then came the bitter winter early on along with deep, deep snow.  Of course, then with no way of removing the Netwrap because of snow and ice and snow and wind took down and buried the polybraid.  Cows and calves had their way with the hay.



Unfortunately, the amount of mud and trampling destroyed the 1/4 mile roll of polybraid and the Netwrap from 70 bales is buried.  I needed to remove it before grass grows but it was impossible even with Dallas using the harrow to try and pull it up a bit.  Sadly, most of it is still out in the pasture even now February, 2020.  But the resultant organic matter definitely improved forage production!

This year (2019-2020) blessedly has been mild by comparison of the past two winter.  Though we had an early cold snap, it didn’t really dig in cold until Jan 11 when a blizzard rolled in (the day i arrived from Fundo Panguilemu) with 1/4 inch of ice by the time i got to my pickup in the economy parking at airport.

I had started feeding hay way back in August to allow as much forage to grow for winter grazing as possible.  Thankfully, we had an excellent growing season though a late start in 2019.  However, the two previous years of drought has set back our typical production.  But haying while it’s dry only works if your growing paddocks are out of reach for the cows – otherwise, they will practically refuse to eat hay if they see green growing grass.

The freezing spell which lasted until the 31st of January allowed us to unroll hay on frozen ground, but couldn’t take off the netwrap very often because it was frozen to the bale.  We cut it across the bale so we could at least unroll it, but that leaves the netwrap under the hay.


Today (2 Feb 20), it was warm enough for me to survive outside for a while (actually spent 3 hours outside because it was 55F!), yet though thawed enough that i could pull up some of the netwrap from underneath the hay that the cows had left behind.

While i was gone to Chile (first of January), it was dry enough that Dallas was able to unroll about 22 bales on another location that needed more organic matter, so that is set for later to be eaten.  And in December, Brett had set out about 30 bales with netwrap removed on a section that needs soil building with organic matter before breaking through the barely frozen mud.  So once the cows run out of grazing (hopefully there is enough to last ’til first of March), then they’ll back track to these areas where hay is already set out.


I set up the polybraid around the remaining bales hoping they won’t need to be fed this winter.  Time will tell.  But unless it freezes hard again, it may not dry out until July or August.

Welcome to north Missouri – always 2 weeks from a drought in the summer and  cow killing mud under sometimes deep snow and ice in the winter.  It’s been said there are 3 good days a year in north Missouri.

It’s muddy!  Back to grazing.