cauliflower pizza

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.0
  • Total Fat: 8.7 g
  • Cholesterol: 53.2 mg
  • Sodium: 383.9 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 12.5 g

View full nutritional breakdown of cauliflower pizza calories by ingredient
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Number of Servings: 8

Ingredients

    For the crust:
    1 bag of frozen cauliflower, or a head
    1 large egg
    1 cup part skim mozzarella cheese
    dashes of fennel seed, oregano, basil, and/parsley


    Toppings:
    half cup of ragu marinara sauce (or whatever brand)
    half cup of red peppers
    half cup of onions
    half cup of mushrooms
    handful of mild banana peppers
    16 or so turkey pepperonis
    7 oz of part skim mozzarella cheese

Tips

try not to add too much sauce. It will make the crust soggy! And, best to eat with a fork. It's not stable enough to pick up.


Directions

Preheat the oven to 400 degrees

steam cauliflower in microwave with a quarter cup of water.

Remove the cauliflower and place on a paper towel to soak up excess water.

Put cauliflower in food process and blend until mush (basically)

Remove cauliflower and place in bowl. Mix well with egg and cup of mozzarella cheese.

Flatten mixture thinly onto a greased pan, or baking stone (I prefer the stone)

Sprinkle with fennel seed, oregano, basil, and parsley

Place crust in oven for 20 minutes.

Remove crust and top with sauce and any toppings you wish (these were just the toppings I used. You can modify this recipe and add/take away whatever you wish, it will still taste like pizza!)

Put back in oven for 10 minutes.

Remove and eat!

Serving Size: 8 large peices of pizza

Number of Servings: 8

Recipe submitted by SparkPeople user LEAHKAY21782.

TAGS:  Poultry |

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Member Ratings For This Recipe



  • Was better than I anticipated. I would add more of the seasonings to the cauliflower instead of just sprinkling them on top. I'm not a fan of fennel so I'd omit that. I would also put this on wax paper if not using a stone. I thought I spread it really thin, I should have baked the crust 5 more min. - 8/29/12

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