- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 270.5
- Total Fat: 13.8 g
- Cholesterol: 42.8 mg
- Sodium: 919.8 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 4.0 g
- Protein: 24.7 g
HCG Phase 3 - Gourmet Cauliflower PizzaSubmitted by: HELLOJODY
IntroductionOn a low carb diet and miss pizza desperately? Then this is the recipe for you! This recipe includes the sauce and cheese, feel free to add on any other toppings you'd like. Just make sure to count those calories. ;-)
For more recipes and information on the HCG Diet, visit http://www.hellojody.com On a low carb diet and miss pizza desperately? Then this is the recipe for you! This recipe includes the sauce and cheese, feel free to add on any other toppings you'd like. Just make sure to count those calories. ;-)
For more recipes and information on the HCG Diet, visit http://www.hellojody.com
24 ounces raw cauliflower
1/2 cup parmesan
2 egg whites
1 tsp baking powder
7.5 oz Contadina tomato sauce (1/2 a can)
1 clove garlic
1/4 tsp basil
1/2 a bay leaf
1/4 tsp oregano
1/4 tsp thyme
1 cup shredded mozzarella cheese, part skim
6 fresh basil leaves
Salt & Pepper
For better crust results, after straining the cauliflower and before chopping in the food processor, leave the cauliflower in the strainer and place another bowl underneath. Let sit for an hour or over night in the refrigerator to allow excess water to further drain.
Cut cauliflower into small florets. Chop garlic.
In a 2 Qt sauce pan, bring water to a boil.
While waiting for water to boil, add tomato sauce ingredients to a different small pan and bring a slow boil, then turn down the heat to a simmer.
Simmer sauce for 10 minutes. Remove from heat.
When water boils, blanche cauliflower for 5 - 7 minutes or until the cauliflower florets can be easily crushed with the tines of a fork. Prepare an ice bath to cool cauliflower in.
Strain cauliflower and put into ice bath. Cool completely, then strain the cooled cauliflower again.
Chop cauliflower in a food processor until it resembles course meal. Place cauliflower in mixing bowl.
Mix in egg and parmesan cheese, season with salt and pepper. Go easy on the salt because the parmesan is salty already.
Press mix into a round nonstick pan that has been heavily sprayed with Pam. Spray top of mix with Pam and bake for 30 minutes at 400f on pizza stone. (Place pan on top of pizza stone.) After 30 minutes in oven move to broiler and brown the top for 2-3 minutes.
Remove from broiler and cool completely.
At this point you can refrigerate the "crust" and finish your pizza later.
To remove the crust from round pizza pan, slide the spatula under the crust and invert the pan onto a pizza peel or a flat cookie sheet pan with no edges.
If you want to finish your pizza now, add the sauce, cheese and other toppings (if desired). By the way, this crust is still on top of that cookie sheet with no edges. After toppings are assembled, slide the crust with toppings from the cookie sheet onto the pizza stone that has already been preheated in a 500f oven. (20 minute preheat to get stone evenly heated)
If you don't have a pizza stone or creating a more firm crust is not important to you then you can skip the flipping onto a cookie sheet and sliding onto a pizza stone step. You can just keep it in the pan the whole time, fridge to oven.
Bake until cheese is melted to your preference. About 15 minutes.