Sunday, February 5, 2012

Cauliflower Crust Pizza

Sounds weird, right? Well this is so good! It doesn't even taster like there is cauliflower in it at all! And it's much healthier for you (okay so the pepperoni isn't...) without all that flour. This is even gluten free so it's prefect for your health and your waist line! My husband asked why I bought cauliflower, because I admit, we don't have that in the house very often. I told him for pizza and he could not wrap his mind around a cauliflower pizza. After I made the pizza he said, "Where's the cauliflower?" That's how much you can't taste the cauliflower in this! SO yummy! I've already made this twice in the past few days!




Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.


Cauliflower Crust Pizza

Serves 2; Adapted from Your Lighter Side and Eat Drink Smile

Ingredients:
1 cup cooked, riced cauliflower (done in a food preocessor)
1 cup shredded Italian cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp crushed garlic
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp garlic salt
olive oil or cooking spray for browning of crust (optional)
pizza sauce, shredded cheese and your choice of toppings*

Directions:
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.
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. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower (using more than recommended will make your crust too mushy), egg and cheese. Add oregano, basil, thyme, parsley, garlic powder, onion powder, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil or spray cooking spray over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). Sometimes if the crust is already pretty brown, I will put foil over the edges to keep from burning and cook the toppings to my liking.
Enjoy!

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