That’s right folks, cauliflower pizza crust. I know it sounds wacky, but I’ve been seeing a lot about this recently and last night was the night to try it. I was truly impressed and this is definitely going to be repeated soon!
Here’s a picture of the crust alone, fresh out of the oven and ready for pizza toppings:
And here’s the completed pizza! Organic sauce, diced onions, spinach, and turkey pepperoni:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 teaspoon dried oregano
½ teaspoon garlic salt
To “rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
To Make the Pizza Crust:
1. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Transfer to the cookie sheet, and pat out into a 9″ circle. Sprinkle with oregano and garlic salt.
3. Bake at 450 degrees for 15 minutes.
4. Remove from oven.
5. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Amount Per Serving
|Total Fat||10.3 g|
|Saturated Fat||7.0 g|
|Polyunsaturated Fat||0.1 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||10.0 g|
|Dietary Fiber||3.8 g|
|Vitamin A||16.1 %|
|Vitamin B-12||10.0 %|
|Vitamin B-6||18.6 %|
|Vitamin C||116.0 %|
|Vitamin D||5.0 %|
|Vitamin E||2.3 %|
|Pantothenic Acid||14.8 %|