low carb/gluten free cauliflower pizza
Trying to find low carb/gluten free recipes that taste really good has been a challenge. I often think that because something is "healthy" for you, people think it has to taste bad. SOOO NOT TRUE with this pizza. To say I love this pizza would be an understatement. My son, who HATES cauliflower, steals my pieces when I'm not looking. And my skeptic husband, well.....let's just say this is on the menu for dinner tonight... AGAIN! :D The way I prepared this and cut into 12 pieces, the nutritional information is: 115 calories, 2g carbs, 8g fat, 11g of protein.
Blue Ribbon Recipe
This low carb and gluten-free pizza crust is so good. It makes you feel like you're cheating on a diet, but you're not. This does not turn out like traditional pizza crust and get perfectly crisp like a regular dough. It's still super good, though, and a delicious option if eating low carb. We used the seasonings Laura suggested and they were perfect. Add your favorite toppings and enjoy! We think with the toppings this crust could fool someone who claims they don't like cauliflower. The edges of this crust will get a little dark and almost seem burnt, but don't worry. The rest of the crust is golden brown. Picking up a slice, though, may be hard to eat so have a fork handy.
Ingredients
- 1 cup cooked, riced cauliflower
- 1 cup mozzarella cheese
- 1 - egg, beaten
- 1 teaspoon oregano
- 1/2 teaspoon crushed garlic
- 1/2 teaspoon garlic salt
- - olive oil - optional
- - pizza sauce
- - toppings of your choice
How To Make low carb/gluten free cauliflower pizza
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Step 1TO RICE THE CAULIFLOWER: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. -
Step 2Add 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).
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Step 3Place 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. After microwaving, squeeze the excess water from the cauliflower. 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.
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Step 4TO MAKE THE CRUST: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
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Step 5In a medium bowl, stir together 1 cup cauliflower, egg, and mozzarella.
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Step 6Add oregano, crushed garlic, and garlic salt; stir. You can tweak this recipe by adding or subtracting ingredients to more suit your family's tastes.
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Step 7Transfer to the cookie sheet, and using your hands, pat out into a 9" round, or whatever shape pan you are using. I use my Pampered Chef rectangular baking stone.
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Step 8OPTIONAL: Brush olive oil over top of mixture to help with browning.
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Step 9Bake cauliflower crust at 450 degrees for 12-15 minutes, or until golden brown. Over temps vary so please don't forget to check on your crust.
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Step 10Remove crust from oven when golden brown.
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Step 11Now is the time to add your sauce, toppings, and cheese.
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Step 12Place pizza back in oven and broil on high just until cheese is slightly browned and melted.
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Step 13ENJOY! :D
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Step 14NUTRITION FACTS: Servings Per Recipe: 4-6 Serving Size: 1 serving Amount Per Serving Calories 143.4 Total Fat 10.8 g Saturated Fat 6.4 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 3.2 g Cholesterol 82.8 mg Sodium 200.2 mg Potassium 121.6 mg Total Carbohydrate 2.7 g Dietary Fiber 1.5 g Sugars 0.5 g Protein 9.4 g
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
