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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 268.7
  • Total Fat: 12.2 g
  • Cholesterol: 62.5 mg
  • Sodium: 423.0 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 8.8 g
  • Protein: 18.3 g

View full nutritional breakdown of Roasted Vegetable Pizza on a Low-Carb Cauliflower Crust calories by ingredient
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Roasted Vegetable Pizza on a Low-Carb Cauliflower Crust

Submitted by: HOLISTICDETOXER
Roasted Vegetable Pizza on a Low-Carb Cauliflower Crust

Introduction

Struggling to get your servings of fruits and vegetables every day? Try replacing your regular pizza crust with this blend of riced cauliflower, mozzarella cheese and eggs. Top with even more veggies to really eat the rainbow! Struggling to get your servings of fruits and vegetables every day? Try replacing your regular pizza crust with this blend of riced cauliflower, mozzarella cheese and eggs. Top with even more veggies to really eat the rainbow!
Number of Servings: 4

Ingredients

    Cauliflower, raw, 1 head, medium
    Egg, fresh, 1 medium, scrambled
    *All White 100% liquid Egg Whites (1/4 cup), 1 serving
    Mozzarella Cheese, whole milk, 150 grams, grated
    *Safeway Select Pizza Sauce (1/4 cup), 0.5 cup
    *Artichoke Hearts, 2, chopped

    The following four vegetables are pre-roasted in one tablespoon olive oil. You can roast the vegetables up to two days in advance.
    Eggplant, fresh, 1/3, diced
    *Peppers, sweet, red, fresh, 1 medium
    Zucchini, 0.5 cup, sliced
    Red Onions, raw, 1/3, diced

    *Mariani Sundried Tomato (not in oil), 1 oz, rehydrated in boiling water, drained and chopped
    Pecorino romano, 2 tbsp, grated

Tips

You can top this pizza with anything you want, just ensure all the toppings are cooked before they go on the pizza as five minutes under the broiler is not enough time to safely cook most toppings. Enjoy!


Directions

Preheat oven to 450 and spray a baking sheet with cooking spray.

Chop the cauliflower into florets and rinse. Grate florets on a cheese grater to get a rice-like texture, then microwave for eight minutes.

Combine microwaved cauliflower with the egg, egg whites and mozzarella. Divide the mixture into four and make four round circles on the greased baking sheet. Pat until mixture is very flat.

Bake for ten minutes, then flip and bake for ten more. Remove from oven and flip again. With crusts NOT in the oven, preheat the broiler.

Combine artichoke hearts, roasted vegetables and sundried tomatoes.

Top each "pizza crust" with tomato sauce, then one quarter of the vegetable mixture. Sprinkle each with some pecorino.

Return baking sheet to the oven and broil for about five minutes, until toppings are crisp.

Serving Size: Serves four.

Number of Servings: 4

Recipe submitted by SparkPeople user HOLISTICDETOXER.






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