Cauliflower Pizza

Love pizza but want something with lower carbs and more nutrients? This gluten-free pizza is perfect for you!

Ingredients

    Crust
  • 1 cup (250 mL) shredded Parmesan cheese (4 oz/125 g)
  • 1   head cauliflower (about 2 lbs./1 kg)
  • 1   egg, lightly beaten
  • 1/2 tsp (2 mL) oregano
  • 1/4 tsp (1 mL) salt
  • 1½ tbsp (22 mL) olive oil, divided
  • 2   garlic cloves
    Topping
  • 4 oz. (250 mL) Parmesan cheese (1 cup/125 g)
  • 2 oz. (125 mL) part-skim mozzarella cheese (½ cup/60 g)
  • ¼ cup (50 mL) pizza sauce

Directions

  1. Preheat the oven to 425°F (220°C). For the crust, cut the cauliflower into quarters. Use the Veggie Strip Maker to grate the florets into the 2-qt. (2-L) Micro-Cooker®.

  2. Microwave the cauliflower, covered, on HIGH for 7 minutes. Place the cauliflower on a paper towel and cool for 5 minutes. Squeeze the cauliflower dry and place in a small bowl. Stir in the remaining crust ingredients and mix until combined.

  3. Use the Chef’s Silicone Basting Brush to brush 1 tbsp (15 mL) of the oil onto the Rockcrok® Grill Stone. Firmly pat cauliflower mixture into a 12" (30-cm) round. Combine the remaining oil with the garlic pressed with the Garlic Press. Brush over the crust. Bake 18–20 minutes or until golden brown around the edges.

  4. Grate the Parmesan with the Microplane® Adjustable Fine Grater. Grate the mozzarella with the Microplane® Adjustable Coarse Grater.

  5. Spread the sauce to within ½" (1-cm) of edges and top with the cheese. Return to the oven for 5 minutes or until the cheese is melted.

Yield:

  • 6  servings

Nutrients per serving:

US nutrients per serving: Calories 140, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 10 g, Sodium 390 mg, Fiber 2 g

Cook's Tips:

It's important to squeeze all of the liquid from the cauliflower in order to get a crisp crust! 

You can use 1 tsp (5 mL) Sweet Basil Rub in place of the oregano and salt

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