Tuesday, September 10, 2013

Cauliflower Crusted Pizza

Cauliflower Crusted Pizza

So eating better and really thinking about what we eat before we eat is a big thing.  For me I still enjoy pizza but never really like the way it left me feeling after I was finished.  This recipes allows you to still enjoy pizza but won't leave you feeling like you ate a brick.

Serves 2

  • 1 cup cooked, riced cauliflower
  • 1 cup shredded low fat mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed garlic
  • ½ teaspoon garlic salt 
  • 1/4 teaspoon of crushed red peppers 
  • olive oil (optional) 
  • pizza sauce, shredded cheese and choice of your toppings, this is where I load up on my veggies
Instructions: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.

Cauliflower Crusted Pizza
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. Add oregano, 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 over top of mixture to help with browning.
  3. Bake at 450 degrees for 15 minutes.
  4. Remove from oven.
  6. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
This recipe came from Melaine Mitro blog and I just had to share

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