You won't believe how easy it is to make this cauliflower pizza crust. Riced cauliflower combines with mozzarella cheese and a little egg to hold it together. The result is a delicious gluten-free crust that's crisp on the outside and soft on the inside. Top with the classic flavors of pepperoni, onion, pepper and more cheese for a lower-carb pie everyone will love.

Source: EatingWell.com, November 2017

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Recipe Summary test

active:
30 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

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  • Place cauliflower and 1 clove garlic in a food processor. Process until finely chopped. Transfer to a microwave-safe bowl. Microwave on High for 3 minutes. Let cool slightly.

  • Stir eggs, 3/4 cup mozzarella, parsley and salt into the cauliflower. Spread the mixture into a 12-inch circle, 1/4 inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, 35 to 40 minutes.

  • Meanwhile, heat oil in a large skillet over medium heat. Add bell pepper and onion; cook, stirring, until beginning to soften, about 4 minutes. Mince the remaining garlic clove and add it to the pan. Cook, stirring, until fragrant, about 30 seconds more. Remove from heat.

  • Remove the crust from the oven. Combine crushed tomatoes and Italian seasoning in a small bowl and evenly spread over the crust. Top with the pepper mixture, pepperoni and the remaining 3/4 cup mozzarella. Return the pizza to the oven and continue baking until the cheese has melted, about 5 minutes more.

Nutrition Facts

1 slice
193 calories; protein 12.2g; carbohydrates 10.5g; dietary fiber 2.9g; sugars 4.4g; fat 12.1g; saturated fat 5g; cholesterol 84.7mg; vitamin a iu 565.1IU; vitamin c 67.8mg; folate 76.1mcg; calcium 242.8mg; iron 1.3mg; magnesium 32.6mg; potassium 492mg; sodium 449.9mg; thiamin 0.1mg.

1 1/2 vegetable, 1 1/2 medium-fat protein, 1 fat

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