Cauliflower Crust Pizza
Ingredients – Crust
- 1/2 Large head cauliflower (or 2+ cups shredded cauliflower), UNCOOKED
- 1 large egg
- 1 cup finely shredded FAT-FREE mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic (dried or fresh)
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Ingredients – Toppings
- Yellow and red peppers cut into pieces
- 2 slices Canadian bacon, cut into bite-size pieces (optional – may use other meat or additional veggies, such as mushrooms or onions)
- Fresh herbs (I used basil, rosemary, chives and parsley)
- 1 tablespoon Parmesan cheese
- A bit more salt and pepper
- Shred the cauliflower into small crumbles. I used a grater and it was easy. You can use the food processor if you’d like, but you just want crumbles, not puree. You’ll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower). Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. Give the cauliflower a chance to cool.
- Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the “crust” into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
- Prepare the toppings: While the crust is baking, I heated a frying pan, sprayed lightly with nonstick spray and cooked the pieces of pepper until just a bit browned. I went to my garden and gathered some fresh herbs and cut them into small pieces.
- Prepare the pizza: Spread the toppings on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle the tablespoon of Parmesan cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot. Cut into 6 slices and serve immediately. Enjoy!
NOTE: Be creative with your toppings. Stay mindful of what you can eat, and once you have progressed to have tomatoes, you can use tomato sauce.
(This recipe was adapted from RecipeGirl.com who got it from eat-drink-smile.com)
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