Saturday, February 2, 2013

Thin Crust Cauliflower Pizza


(Serves 2-4 as entrée and 4-8 as an appetizer portion)
For the “dough”
½ head of cauliflower
1/4 c. shredded parmesan
1/4 c. low fat shredded mozzarella
1 clove of grated garlic
1 tsp. dried Italian spices salt free
1 tsp. dried oregano
1/2 tsp. red pepper flakes (optional if you don’t like a little heat)
3 tablespoons of egg beaters or 1 regular egg
Add whatever toppings you want or have on hand:
I used:
Some left over sautéed mushrooms
Caramelized onions (1/2 small yellow onion cooked with 1 clove of garlic & teaspoon of olive oil)
¼ cup roasted red pepper
¼ cup low fat shredded mozzarella
4 ounces of diced low fat low sodium deli ham
   Pre-heat oven to 400° F for convection or 450° degrees if not convection
  • Clean cauliflower; remove green hard stem and leaves. Cut the head in half and wrap up half for later use. Using a box grater , grate the cauliflower it will resemble rice. (you can use a food processor and pulse, but be careful not  to make it too fine) 

  • Place grated cauliflower in  a microwave safe bowl, do not add water
  • Microwave, uncovered, for 8 minutes. (the smell of the cooking Cauliflower can be strong but don’t worry it will taste good when it is done)
  • Add cheese, grated garlic clove, Italian spices, oregano, and red pepper flakes if you are using it. Mix well.  Let cool slightly

  • Add egg, and mix well.

  • Spray baking sheet with cooking spray.
  • Divide “dough” into two round balls and press out evenly on baking sheet.

  • Bake for 10 minutes then using a spatula gently turn over crust and cook an additional 5-8 minutes

  • Remove from oven and add your pizza toppings finishing with cheese.

  • Turn on the broiler to high and return pizza to oven cook until the cheese is bubbly.
  • Remove from oven, cut into slices, and serve.

I topped mine with ½ cup of mix greens tossed in a Cranberry Pear Vinegar

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