by Paula | October 6, 2012 1:24 am
1 cup cooked, riced cauliflower
1 egg, beaten
1 tsp. dried oregano
2 cloves minced garlic
1/4 tsp. garlic salt
low-salt pizza sauce (~1/4 cup)
1 cup shredded low-fat mozzarella cheese, or ½ cup fat free feta or 1/3 cup goats milk cheese
top with vegetables, fresh sliced tomato, fresh basil
To “rice” cauliflower: cook florets. 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 processor, use a cheese grater.
Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes, stirring gently halfway. Don’t add water, as the natural moisture in the cauliflower is enough to cook it.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, minced garlic and garlic salt, stir.
Transfer to the cookie sheet, and using your hands, pat out into a 9″ round.
Brush with olive oil to help with browning, or give it a light spray with butter flavored cooking spray.
Bake at 450 for 15 minutes. Remove from oven.
To the crust, add sauce, toppings, and cheese. Don’t overdo the sauce so as to not wet the crust. If you don’t like pizza sauce heat some olive oil with 2 garlic cloves and use in place for a ‘white pizza’
Place under broiler at high heat just until cheese is melted. Approx. 3 – 4 minutes.
This crust will not be as firm as typical pizza crust, but the calorie and carbohydrate savings is worth the effort!
Source URL: http://paulashealthyliving.com/cauliflower-crust-pizza/
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