Cauliflower Pizza Crust


Cauliflower is a cancer fighting cruciferous vegetable that is loaded with vitamin c and fiber.  It is also low carb and with only 30 calories per cup it makes a great replacement for traditional pizza crust.  And it also tastes so good in this recipe you won't even miss the real thing! 



A head of cauliflower makes about 3 cups of riced cauliflower.  I doubled the ingredients and made a couple of large pizzas.


Rinse and chop the fresh cauliflower florets into chunks.


Place into a food processor and pulse until it looks like grains of rice. 


Place in a microwave safe bowl and microwave for 8 minutes.  Add Italian seasoning, garlic, salt, shredded cheese and egg.


Pat onto a pizza pan sprayed with non-stick spray or in this photo I used parchment paper on a pizza stone.


Bake in a 450 degree oven for 13-15 minutes or until it starts to turn golden brown.



Remove from oven and top with you favorite pizza sauce and toppings of your choice.  Return to oven and broil for 3-4 minutes or until cheese is melted.


                                            ______________________________________
Ingredients:
1 cup cooked, riced cauliflower (see instructions below)

1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp Italian seasoning
1/2 tsp crushed garlic
1/2 tsp salt
olive oil
pizza sauce, shredded cheese and your choice of toppings

Directions:
To Rice the Cauliflower:
Remove the stems and leaves from a large, fresh head of cauliflower. Chop the florets into chunks. Add to food processor and pulse until it looks like rice. Do not over pulse or it will turn into a puree. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. One head of cauliflower makes about 3 cups. 
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup riced cauliflower, egg and mozzarella. Add Italian seasoning, crushed garlic and salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Be sure that the center isn’t too thick so it cooks all the way through. Brush olive oil over top of mixture to help with browning
 Bake at 450 degrees for 13-15 minutes.
Remove from oven. Top your crust with your favorite sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted, approximately 3-4 minutes.   *Note that toppings need to be precooked since you are only broiling for a few minutes.

Comments

Post a Comment

Popular posts from this blog

Grilled Garlic and Herb Shrimp

Image
This grilled shrimp has a wonderful smokey flavor.  The marinade is quick and simple to put together.  It just needs a couple hours to marinate with the shrimp to bring out the wonderful flavors. Shrimp serves as an excellent source of lean protein. Each 6-ounce portion provides 39 grams of protein -- a significant amount toward the 46 grams recommended daily for women and 56 grams for men.  Loaded with protein, vitamin D, vitamin B3, and zinc, shrimp are an excellent, carbohydrate-free food.  Shrimp also contains 165.8mg of cholesterol per serving, over half the recommended limit of 300mg per day.  However, shrimp also contains omega-3, a fatty acid that could help prevent or reduce your risks for heart disease and other health conditions, such as diabetes. Whisk together the olive oil, smoked paprika, Italian seasoning, basil, pepper in a bowl.  Mix together with the shrimp and cover and refrigerate or place in a ziploc baggie.  Refrigerate for a couple hours. Preheat an outdoor
Read more

Butternut Squash with Apples and Cranberries

Image
This is a perfect side dish for Thanksgiving or any time of the year.  The flavors of the squash, apples, pecans and dried cranberries combine so well together.  This dish is also packed with healthy vitamins and nutrients. Naturally low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The folate content adds yet another boost to its heart-healthy reputation and helps guard against brain and spinal-cord-related birth defects such as spina bifida.  As if this weren't enough, butternut squash may have anti-inflammatory effects because of its high antioxidant content. Incorporating more of this hearty winter staple into your diet could help reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma. Here are the healthy
Read more

Leftover Turkey Salad

Image
If you are getting tired of leftover thanksgiving turkey sandwiches, try this healthy and simple salad. This is a great way to use up leftover turkey or even chicken.  The flavors really come together in this delicious salad.   This can be enjoyed on a bed of lettuce, in a wrap or in a sandwich. Chop up a 1/2 cup of Craisins ( or raisins), 1/2 cup chopped pecans, and one peeled and diced apple. Combine the chopped turkey and mayonnaise.  Fold in the remaining ingredients.  Refrigerate for at least two hours for flavors to combine. Enjoy on a bed of lettuce or in a wrap or sandwich. Printable Recipe Ingredients: 4 cups cooked turkey, cut into bite-size pieces 1/2 cup pecans, chopped 1/2 cup dried cranberries (Craisins) 1 medium apple, cored and diced 1/2 cup mayonnaise 1/2 teaspoon sea salt 1/2 lemon, juiced Directions: In a medium bowl, combine the chopped turkey, pecans, dried cranberries, apple, mayonnaise, salt and lemon juice.  Mix well.  Cover and refrigerate for 2 hours before s
Read more