As many of you know, Chad and I completed the GUMSABA VEGAN NON GMO DETOX. And it was AWESOME. Now that we are off of it, we are still going to maintain eating as little processed foods as possible. Kitchen creativity has been really fun, and one of our favorite recipes is Cauliflower Crust! You can do this two ways, I prefer making 2 or 3 smaller “pizzetties” rather than one big pizza. We also like to cook it on as stone. Let me know how yours turns out!


3″ Cauliflower Crust Pizzetties

CAULIFLOWER PIZZA CRUST: Adapted from detoxinista

Serves: 2

A grain-free pizza crust, that’s also free of eggs, dairy and soy!!!


1 head cauliflower florets

3 tablespoons ground chia seeds (divided into 2T & 1T)

6 tablespoons water

½ cup almond meal

½ teaspoon himalayan salt

½ teaspoon garlic or onion powder

½ teaspoon dried oregano 


Line a stone or a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” to a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid in a mesh strainer, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes. Preheat the oven to 400F.

Now mix together 2 tablespoons of the ground chia seeds with 6 tablespoons of water, to create a vegan “egg.” Set aside and allow the mixture to thicken.

Remove the cooled cauliflower rice from the freezer and transfer it to the center of a nut milk bag or thin dish towel if you don’t have one. FYI: Whole Foods has great ones that only cost $7.99. Use your hands to squeeze the Cauliflower in the dish towel, removing all of the excess moisture.

Place the drained cauliflower in a large bowl, then add in the vegan “egg” mixture, the almond meal, the additional of chia seeds, himalayan salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet. You can make three to six small pizzettis, or one giant one. The small ones are easy to flip!!! Use your hands to shape the crust into your desired size, keeping the crust about ¼-inch thick. For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.

Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch. If you make 1 large pizza,use an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes. You can flip the small ones with a spatula!

Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. I added marinara sauce, artichoke hearts, mushrooms, green olives, garlic three colors of peppers, sun dried tomatoes and cashew cheese we made in our vitamix. 

Gumsaba Fitness Class schedule Friday 5/29/15

5:30AM Sunrise Danville Womens only class – Coach Jentry – Move Out

5:30AM Sunrise Danville Mens only class – Coach Michelle – Chipper Circuit

6AM Sunup Moraga Womens only Class – Coach Briana – Get That HIIT

8:15AM Sunrise Moraga Womens only Class – Coach Briana – Get That HIIT

9AM Sunshine Walnut Creek Womens only class – Coach Michelle – Circuit Work!

9:35AM Rose Court Co-ED – Coach Jentry – (private class) Super Set Friday

11:00AM Cytosport Boot Camp – Coach Michelle (private class) – Obstacle Course!

12:00PM Cytosport Boot camp Benicia – Coach Michelle (private class) Obstacle Course + Circuit