Cauliflower Crust Pizza
- 1 cup cooked, riced cauliflower (see directions below)
- 1 cup shredded mozzarella cheese (parmesan could also work)
- 1 egg beaten
- 1 tsp dried oregano
- 1/2 tsp minced garlic
- 1/2 tsp salt
- olive oil (optional)
- pizza sauce, cheese, toppings
Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks. Add to a food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it (you can also use a cheese grader). Place the "riced" cauliflower in a microwave safe bowl and microwave for about 8 minutes (you don't need to add water).
One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week.
To make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use non-stick aluminum foil on a cookie sheet). In a medium bowl, stir together 1 cup cauliflower, beaten egg, and mozzarella. Add oregano, minced garlic, and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9" round.
Bake at 450 degrees for 15 minutes
Remove from oven and let cook for awhile. This helps make the crust more solid.
To make the pizza:
add sauce, toppings, and cheese. Place under a broiler at high heat just until cheese is melted (approx. 3-4 min). Toppings need to be pre-cooked since you are only broiling for a few minutes.
Nutrients Per Serving
- Calories: 518
- Fat: 28 g
- Protein: 44 g
- Carbohydrate: 27 g
- Fiber: 11 g
- Sodium: 1955 mg
- Potassium: 1447 mg
- Phosphorus: 872 mg