Roasted Vegetable Pizza on a Low-Carb Cauliflower Crust
- 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, choppedThe 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
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.
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.
Nutritional Info 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
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