This Chef John’s Cauliflower Pizza Crust is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
Instructions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Puree cauliflower in a food processor until finely ground.
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Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
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Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
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Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
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Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.
Why this Chef John’s Cauliflower Pizza Crust works for PCOS
Lunch is where most PCOS meal plans either succeed or collapse. A meal like this Chef John’s Cauliflower Pizza Crust that combines adequate protein, fibre-rich carbs, and fat keeps blood sugar stable for the rest of the workday and reduces the late-afternoon energy crash that drives sugar cravings around 3-4pm.
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Frequently Asked Questions
Yes, this Chef John’s Cauliflower Pizza Crust recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
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