Cauliflower Crust Pizza
The next time you crave pizza, try this healthy low-carb option with cauliflower, which adds a mild flavor and texture to your pizza crust. Some grocery stores now carry bags of fresh cauliflower crumbles, which allow you to skip the time-consuming step of processing.
- 30 min.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Using a pencil and bowl, draw five 6- to 7-inch circles, spacing each at least 2 inches apart, on the parchment. Turn parchment sheets over. Set aside.
- Place cauliflower, half at a time, in food processor. Cover and process until it reaches fine rice-like consistency. Remove from processor. Transfer 2 cups of processed cauliflower to a medium microwave-safe bowl. Microwave, uncovered, on HIGH for 8 minutes or until tender, stirring once or twice. If necessary, pat dry with paper towels to remove any excess moisture. Cool. Repeat with 2 more cups of processed cauliflower.
- In a large bowl, combine egg and cheese blend. Stir in cauliflower, combining well. Divide cauliflower mixture into five portions. Spread each portion into a circle on the parchment. Bake for 12 to 15 minutes or until firm in center and light golden brown.
- Spoon pizza sauce on each cauliflower crust; top with mozzarella slices. Return to oven and bake for 5 to 10 minutes or until cheese is melted.
- In a medium bowl, combine balsamic vinegar, olive oil and honey. Add arugula and tomatoes; toss to coat. Top each pizza with arugula mixture. If desired, sprinkle with crushed red pepper.
Nutrition facts per serving: 314 calories, 20 g fat, 10 g saturated fat, 0 g trans fat, 90 mg cholesterol, 597 mg sodium, 15 g carbohydrates, 4 g fiber, 7 g sugar, 21 g protein. Daily Values: 38% vitamin A, 104% vitamin C, 47% calcium, 9% iron.