Cauliflower pizza crust recipe needed

SelfLoveandHealing

Please include nutrition information thanks !!!

wimdroid

Copied from main board recipes as i don't know how to get link on cell...

Bread or pizza replacement

wimdroidwimdroid Member
July 11, 2017 10:05AM in Recipes


Cauliflower "bread"

Prep time: 1hr so you may want to make this in the evening and in batch (can be stored frozen)

• 1 dash, Spices, pepper, black
• 1 pinch salt
• 3 large, Egg (ratio 1 on 5oz cauliflower)
• 450 g (16oz) Cauliflower - Raw

Herbs and spices to choice (oregano/cilantro really goes well, but up to you)

Preheat oven to 200C (390F)
• Remove leaves and cut off the cauliflower in little pieces. Wash thoroughly and dry, use a towel to dry/squeeze as you don't want excess moist.
• Grate or blend to desired granularity.
• Whisk the eggs and add the cauliflower, add seasoning and herbs.
• Oil your baking tray (or save calories and use baking mat/paper).
• Bake for 10 minutes, flip over and 10 more minutes
set aside to cool

all done, now eat with your favorite cold cut/cheese/spread or just as a snack

For this amount I would then cut it in roughly 10-12 pieces

PS: you can use this for making "pizza" as well, follow the same steps then fill it with toppings and bake some more in the oven.

Bon apetit

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 27
% Daily Value *
Total Fat 1 g 2 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 47 mg 16 %
Sodium 29 mg 1 %
Potassium 131 mg 4 %
Total Carbohydrate 2 g 1 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 2 g 5 %
Vitamin A 1 %
Vitamin C 29 %
Calcium 2 %
Iron 2 %

hj_man7211

I have made this recipe. Its pretty good
Recipes from
Cooking Light Diet
FIND THIS PIZZA
and other carb-slashing recipes in the Cooking Light Diet.
JOIN THE COOKING LIGHT DIET
VEGGIE PIZZA WITH CHEESY CAULIFLOWER CRUST
No "knead" for bread—this cheesy veggie crust has half the carbs and double the fiber of traditional pizza dough.
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1 cauliflower head, roughly
chopped (about 3 pounds)
Cooking spray
2 teaspoons olive oil, divided.
½ cup presliced
cremini mushrooms
½ cup sliced
red bell pepper
½ cup thinly sliced fresh basil, divided
¼ teaspoon freshly
ground black pepper, divided
⅛ teaspoon kosher salt
3 garlic cloves, minced
2.5 ounces shredded part-skim mozzarella cheese (about ⅔ cup), divided
2 large egg whites
0.5 ounce grated
Parmesan cheese
½ cup thinly sliced
seeded tomatoes
⅔ cup fresh baby spinach
1. Preheat oven to 375°.
2. Place half of cauliflower in a food processor; pulse 10 to 15 times or until finely chopped (like rice). Transfer cauliflower to a baking sheet lined with parchment paper. Repeat procedure with remaining cauliflower. Coat cauliflower with cooking spray. Bake at 375° for 25 minutes, stirring once. Cool.
3. Increase oven temp to 450°.
4. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms and bell pepper; sauté 5 minutes or until tender. Set aside.
5. Place cauliflower in a clean kitchen towel. Squeeze until very dry. Combine cauliflower, remaining 1 teaspoon oil, ¼ cup basil, ⅛ teaspoon black pepper, salt, garlic, 2 ounces mozzarella cheese, egg whites, and Parmesan cheese in a bowl. Press cauliflower mixture into 2 (8-inch) circles on a baking sheet lined with parchment paper. Coat crusts with cooking spray.
6. Bake crusts at 450° for 22 minutes or until browned. Remove pan from oven; top crusts evenly with mushroom mixture, tomatoes, spinach, remaining ¼ cup basil, remaining ⅛ teaspoon black pepper, and remaining mozzarella cheese. Bake an additional 7 minutes or until cheese melts.
Hands-on: 25 min. Total: 60 min.
SERVES 2 (serving size: 1 pizza)
CALORIES 350; FAT 15.8g (sat 6g, mono 5.7g, poly 1g); PROTEIN 26g; CARB 32g; FIBER 11g; CHOL 25mg; IRON 3mg; SODIUM 658mg; CALC 488mg