This veggie-packed, low-carb pizza is big on flavor. Add shrimp or chicken to boost the protein content and staying power. ;-)
10 min to prep
35 minutes to cook
4 servings
Ingredients
- 2 cups cauliflower, grated (about 1/2 a large head)
- 1 large egg, lightly beaten
- 1 1/2 cup part skim mozzarella, shredded and divided
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup tomato sauce, homemade or store bought (I have a great recipe here!)
- 1 cup grape tomatoes, sliced in half
- 2 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes, crushed
- 1/4 cup basil leaves, for garnish
Preparation
Heat oven to 425°. Line a rimmed baking sheet with parchment paper.
Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. Remove and let cool. Mix in the egg, 1 cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.
Top the pizza with the sauce, remaining mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
My notes: I must say....squeezing the water out is important...first time I didn't do it and it was "fork and knife" pizza....second time with squeezing out the water you could hold the slice in your hand. The trick to this crust is once you have put it in the microwave to soften it, let it cool then place the riced cauliflower in a clean dish towel and squeeze ALL the excess moisture out. Then mix in all the other ingredients and mix well. (I use my hands) I bake the crust @ 400 for 40 minutes then add the toppings and bake another 10.
ENJOY!
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