Over the last few months I've been enjoying cooking food at home. My refrigerate is full of healthy options and I can always scrape up something to eat. However, sometimes I don't have plans for some of the food I buy and that can become a problem. Luckily for me I have my friends in the blogosphere to assist me. After posting my homemade Nutella my friend Tamona asked if I would make a pizza with a cauliflower crust. I'd never heard of such a thing but since I had a head (is that what you call it?) of cauliflower in the 'frig, making a pizza with it seemed like a great idea.
However, the crust was not crusty. It was more melted on the foil and I was unable to pick up the pizza in my hand. However, it was tasty and I am hoping that the failure with the crust might be due to the fact that I don't have a non-stick cookie sheet and on my husbands advisement I used foil. Next time I am just going to do the cookie sheet alone and perhaps the
I found a recipe for the crust made from cauliflower, an egg and mozzarella cheese. I used 2% milk mozzarella.
While the crust was baking I cooked my toppings -
onions, gourmet mushrooms- portobello, shiitake and oyster, spinach and topped it with fresh tomatoes and a sprinkle of mozzarella. I also placed a small amount of pasta sauce as a base.
However, the crust was not crusty. It was more melted on the foil and I was unable to pick up the pizza in my hand. However, it was tasty and I am hoping that the failure with the crust might be due to the fact that I don't have a non-stick cookie sheet and on my husbands advisement I used foil. Next time I am just going to do the cookie sheet alone and perhaps thecrust will be more crusty. Overall I really enjoyed the taste and this is a great option, particularly if you are on a wheat-free, gluten-free or low-carb diet. This pizza is surprisingly low in calories so it is a guiltless pleasure.
Here is my entire recipe with nutritional information based on the ingredients that I used.
Pizza made with cauliflower dough
1 cup of cauliflower
1 cup of shredded 2% reduced fat mozzarella
1 egg
Pre-heat oven to 450.
Cook the cauliflower (I steamed mine but you can cook it any way you choose to) and once soft mash. Mix all ingredients in a bowl and spread on a cookie sheet covered with non-stick spray(Pam). Bake for 12-15 minutes.
Topping
2 oz gourmet mushroom mix - portobello, shiitake, oyster
.25 sliced onion
1.5 cups raw spinachItalian spice mix
.25 cup pasta sauce (I used Ragu veggie mix)Sprinkle of mozzarella
Saute mushrooms and onion add dash of Italian spice. Remove from heat and saute spinach.
Remove crust from oven top with pasta sauce, mushrooms, spinach and tomatoes. Top with cheese.
Return to oven until cheese melts. (In the original recipe it indicated place in grill, I suppose I should have up'd the heat to broil which might have made the crust crispy)
Enjoy!
Nutritional Info per slice (pizza makes 4 slices)
116 calories
6.5 carbs5.7 gram of fat
12.5 protein
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