Every now and then I quickly post the evening’s dinner on Facebook as sort of a teaser for the blog or as an announcement of a new fun ingredient. No status update has elicited a response of disgust like my post about making cauliflower pizza crust. Interestingly enough, more people have asked how the pizza turned out, than any other dish I’ve blogged about.
I’m about to show you how it turned out and encourage, nay, DARE you to try it yourself. If this blog was an Office Teamwork Motivational Seminar, this recipe would be the “trust fall” portion. Right now you are thinking I will just let you fall, but I wont! Just close your eyes, cross your arms and fall backward into a crispy, cheesy, soft mound of cauliflower nirvana.
What you will need:
2 Cups Cooked, Shredded Cauliflower
1 1/2 Cup Mozzarella Cheese, Shredded (Low-fat is great, but don’t use no-fat cheese as it doesn’t melt as well.)
1 Egg Beaten
1 Tbsp Dried Italian Herbs
1 Clove of Garlic, Minced
Preheat your oven to 450 degrees.
Shred your cauliflower using a box grater. Place two cups of the shredded cauliflower in a microwave safe bowl and cook on high for 5 minutes, stirring once halfway through.
Mix together cooked cauliflower, mozzarella cheese, egg, herbs and garlic and press the paste onto a greased cookie sheet or pizza stone. The mixture should create a 12″ disc.
Bake for 15 minutes or until golden brown.
Remove from the oven and top with your favorite sauce, cheese and [pre-cooked] toppings, and pop back into the oven until the cheese is melted, about 5-10 minutes.
Remove from the oven and drizzle sparingly with olive oil.
Cut. Serve. Enjoy.
Will this replace the real deal? Maybe not, but I have to say I think this will become a quick staple in my house from now on. And just look at the difference in nutritional info! I think tonight I might have 2 slices!
1/8 Traditional Pizza Crust – 1/8 Cauliflower Pizza Crust
150 – cal – 75
4g – Fat – 4g
420g – Sodium – 178.9g
26g – Carb – 2g
4g – Protein – 6.6g