EatingWell Cauliflower Pizza Crust

EatingWell Cauliflower Pizza Crust

1 Review
From: EatingWell.com, November 2017

Lighten up pizza night with this low-carb alternative to traditional pizza dough. Riced cauliflower combines with egg and cheese to make a gluten-free pizza crust that's crisp on the outside but soft on the inside. Simply top with your favorite pizza toppings and bake for a healthier pizza you'll love.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 5 cups cauliflower florets
  • 2 cloves garlic, divided
  • 1½ cups shredded part-skim mozzarella cheese, divided
  • 2 large eggs, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Place cauliflower and 1 clove garlic in a food processor; process until finely chopped. Transfer to a microwave-safe bowl and microwave on High for 3 minutes. Let cool slightly and stir in ¾ cup mozzarella, eggs, parsley and salt. Spread the mixture into a 12-inch circle, ¼ inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, about 40 minutes.
  3. Remove the crust from the oven and cover evenly with your favorite pizza toppings. Return the pizza to the oven and continue baking until the toppings are heated through, about 5 minutes more.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 131 calories; 7 g fat(4 g sat); 2 g fiber; 7 g carbohydrates; 11 g protein; 68 mcg folate; 80 mg cholesterol; 2 g sugars; 0 g added sugars; 430 IU vitamin A; 45 mg vitamin C; 229 mg calcium; 1 mg iron; 321 mg sodium; 354 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Calcium (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ medium fat protein, 1 vegetable

Reviews 1

March 25, 2018
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By: Alex
I loved this recipe! I don't like cauliflower so I was hesitant to try it, but it completely masks the taste. This pizza is filling and took no time to prepare. Definitely will be a part of my regular lunch rotation from now on. The recipe doesn't say what to do with the second clove of garlic, so I just minced it and mixed it in with the mozzarella/egg/salt/parsley and it was fine.
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