This is another Pinterest recipe that I had to try. I honestly thought I'd just make it once and move on, but here I am making cauliflower pizza yet again because I was actually craving it.
Cauliflower Pizza Dough
{makes 4 individual pizzas}
1 head cauliflower
1 cup shredded low moisture, part skim mozzarella cheese
1 tbsp fresh basil
2 eggs
First, you need to "rice" the raw cauliflower. You can either: chop the cauliflower head into smaller pieces, removing the hard part of the stem, and pulse in a food processor until rice-like; or run the cauliflower over a cheese grater until you've grated everything except the hard part of the stem.
Place the riced cauliflower into a cheese cloth or towel and squeeze out excess moisture. Then, combine cauliflower with all remaining ingredients and form into four equal sized balls.
Line a cookie sheet with parchment paper and place two balls of dough at opposite ends of the pan. {You will need an extra cookie sheet if you want to bake all four at once.} Press the dough out into two thin, round crusts making sure they do not touch. Bake at 450° for 12 to 15 minutes, then add toppings and bake an additional 5 to 7 minutes.
Nutritional info per serving
{does not include toppings, calculated via MyFitnessPal.com}
169 calories
13g carbohydrates
8g fat
16g protein
__________
That's it. So easy! The first time I made it I had the house to myself and was experimenting with this recipe. Ross came home and grabbed a pizza out of the refrigerator and heated it in the oven {we all know how unpleasant pizza heated in the microwave can be}. He knew it tasted different than your average pizza, but noted that it was "delicious" and to "please make more."
This time I topped each pizza with marinara, spinach, mushrooms, orange bell pepper, green olives and an italian cheese blend. One pizza with a side salad was the perfect size meal for me.
Just do it. You're going to like it. Promise.
{makes 4 individual pizzas}
1 head cauliflower
1 cup shredded low moisture, part skim mozzarella cheese
1 tbsp fresh basil
2 eggs
First, you need to "rice" the raw cauliflower. You can either: chop the cauliflower head into smaller pieces, removing the hard part of the stem, and pulse in a food processor until rice-like; or run the cauliflower over a cheese grater until you've grated everything except the hard part of the stem.
Place the riced cauliflower into a cheese cloth or towel and squeeze out excess moisture. Then, combine cauliflower with all remaining ingredients and form into four equal sized balls.
Line a cookie sheet with parchment paper and place two balls of dough at opposite ends of the pan. {You will need an extra cookie sheet if you want to bake all four at once.} Press the dough out into two thin, round crusts making sure they do not touch. Bake at 450° for 12 to 15 minutes, then add toppings and bake an additional 5 to 7 minutes.
Nutritional info per serving
{does not include toppings, calculated via MyFitnessPal.com}
169 calories
13g carbohydrates
8g fat
16g protein
__________
That's it. So easy! The first time I made it I had the house to myself and was experimenting with this recipe. Ross came home and grabbed a pizza out of the refrigerator and heated it in the oven {we all know how unpleasant pizza heated in the microwave can be}. He knew it tasted different than your average pizza, but noted that it was "delicious" and to "please make more."
This time I topped each pizza with marinara, spinach, mushrooms, orange bell pepper, green olives and an italian cheese blend. One pizza with a side salad was the perfect size meal for me.
Just do it. You're going to like it. Promise.
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