Three unconventional pizza crust recipes

On a diet, but still craving pizza? It's time to get creative with healthy vegetables by turning them into a tasty pizza crust. Vegetables make a great substitution for many flours and grains, so you don't have to miss out on your favourite foods. Here are three easy recipes for unconventional pizza crusts.

Cauliflower can be subbed in for many grains, flours and even mashed potatoes. Cauliflower is rich in vitamins and minerals, is anti-inflammatory and has many digestive benefits. This pizza crust is very easy to make and is delicious, too.

1. Just chop up half of a head of cauliflower, wash it, then throw it into a food processor or grate it using a box grater, then steam or microwave in water until the cauliflower is tender. After the cauliflower cools, drain the extra water with a cheesecloth.
2. Mix with one egg, 60 grams of Italian cheese, a pinch of oregano and salt and pepper to taste.
3. Pour the mixture onto a baking sheet and shape into a pizza crust.
4. Bake in the preheated oven, at about 230 degrees C, for 15 minutes. Top with your favourite cheese, sauce and toppings and bake again until cheese melts.

Carrots are known for being good for the eyes but did you know they are also great for the skin too? High levels of beta-carotene and vitamin A in carrots helps slow down aging and prevents premature wrinkling, acne and dry skin.

1. Chop three medium-sized carrots into big chunks and steam or microwave until a fork goes through easily.
2. Throw the carrots into a food processor and blend until smooth.
3. Drain the extra water with a cheesecloth, then mix with one egg, 60 grams of mozzarella cheese and one minced clove of garlic.
4. Spread the mixture into a circle on a baking sheet and throw it into the preheated oven for about 10 minutes. The crust by itself will be just 230 calories (approximately). Topped with cheese, sauce, bacon, onion and pepper, the whole pizza will come to around 400 calories.

Polenta is a low calorie and low carbohydrate food and makes a delicious grain substitute. It's made from yellow cornmeal and originated in Italy.

1. First, make the polenta by mixing 120 grams of cornmeal with 230 millilitres of water and 460 millilitres of milk. Stir constantly for two to three minutes.
2. Remove from heat and add one egg and 30 grams of grated Parmesan cheese.
3. Press mixture into a baking sheet, brush with olive oil and bake at 230 degrees C for 30 minutes. Enjoy.

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