I have been meaning to try this recipe for a while now. Who doesn’t LOVE pizza but hate the amount of carbohydrates and gluten that come with it? The recipe I started with used less cauliflower and more cheese, but I don’t like to use a lot of dairy. This recipe is vegetarian, gluten free, and low carbohydrate. For a completely Vegan dish, you could use a vegetarian cheese substitute.
2 cups riced cauliflower*
1/2 cup mozzarella
2 egg whites
1 tsp dried oregeno
1 tsp crushed garlic
2 tsp grated parmesean
1/2 tsp garlic salt
* to rice cauliflower, cut stem and leaves off head and put in a food processor or blender. Don’t blend too long or cauliflower will become pureed instead of riced.
Preheat oven to 425 degrees. Cook cauliflower in microwave for 5-8 minutes until cooked.
Combine cauliflower, mozzarella and egg whites, then add remaining remaining ingredients and mix well.
Spray cookie sheet with non stick spray and place mixture on sheet. Your hands work best to spread out mixture in circle on pan. Bake for 15-20 minutes until edges start to brown. (You can brush olive oil on top before baking to help with browning.)
Top with pizza sauce, cooked toppings, then cheese.
Nutrition information will vary according to your toppings, but for the WHOLE crust: Calories: 281, Fat: 18g, Carbohydrate 14g, Fiber 5g, Protein 33g
Below in the pictures you will see 3 pizzas made. I like to double or triple my recipes sometimes so that I can freeze some for a quick dinner night. If you have it already made, then you don’t have to resort to something less healthy or tasty.