25
Jul
14

Cauliflower Pizza Recipe

cauliflower-pizza-crust-recipe

We love this Bariatric friendly recipe for cauliflower “pizza” because you can get all the flavor of an indulgent meal without sacrificing your healthy diet!

GATHER:
1 head cauliflower 7 – 8″ wide
1 egg, large
1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
1 tsp Italian (or rosemary, basil, parsley) herb seasoning
1/8 tsp salt
1/4 tsp freshly ground black pepper

MAKE:
*Preheat oven to 375 degrees and line round pizza baking sheet with parchment paper.
*Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine.
*Place on a prepared baking sheet and bake for 15 mins.
*Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layeredcheesecloth.
Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Increase oven to 450 degrees. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (use the same parchment paper or swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
*Bake for 15 – 20 minutes and remove from the oven.
Top with your favorite toppings and bake again until cheese on top turns golden brown. Slice and enjoy!

EAT: (crust only, no toppings)

Servings Per Recipe: 8, Amount Per Serving = 1 slice
Calories: 63.7
Protein: 5.5 grams
Carbs: 5.7 grams
Fat: 2.7 grams

Misti’s Estimated Nutrition Facts with low fat cheese and vegetable toppings per slice
Calories: 210
Protein: 16 grams
Carbs: 10.7 grams
Fat: 12.5 grams

Chef’s Tips:
Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the crust tightly wrapped in plastic, for 1 month.

This recipe was originally published by ifoodreal.com

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