Cauliflower Pizza Crust
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 189.8
- Total Fat: 11.2 g
- Cholesterol: 122.9 mg
- Sodium: 616.3 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.0 g
- Protein: 17.5 g
View full nutritional breakdown of Cauliflower Pizza Crust calories by ingredient
Introduction
Low carb (5g vs. 23 g Boboli thin crust), gluten free cauliflower pizza crust, but higher in cal (190 vs. 142) and fat (11 vs/ 3.5 g for Boboli).Surprisingly excellent!
Low carb (5g vs. 23 g Boboli thin crust), gluten free cauliflower pizza crust, but higher in cal (190 vs. 142) and fat (11 vs/ 3.5 g for Boboli).
Surprisingly excellent!
Number of Servings: 6
Ingredients
-
1 ½ cups riced cauliflower (from 1 medium head)
1 ½ c. mozzarella cheese, shredded, from skim, low fat
1 ½ t. dried oregano
3/4 t. garlic salt
1 T. crushed garlic (optional: Add more!)
2 eggs
1 can oil spray (preferably canola or olive oil)
TO MAKE PIZZA:
Pizza toppings, including 1 to 1 ½ c. more of shredded cheese
Nutrition:
Serving: 1/6 pizza crust (Spray oil not included)
Cal 190
Total fat 11.20g
Sat fat 6.4
Poly unsat fat 0.7
Mono unsat fat 3.4
Cholesterol 122.9 mg
Sodium 616.3 mg
Potassium 126.1 mg
Total Carb 4.9 g
Dietary Fiber 1.0g
Sugars 0.6 g
Protein 17.5 g
Tips
1. The crust should hold together so you can eat pizza slices as usual.
2. The foil allows you to immediately lift the pizza onto a cutting board and cut with a pizza wheel.
3. To decrease fat/cals, try using less cheese in crust
4. Using frozen cauliflower florets cuts the work and prep time considerably.
5. To decrease cholesterol, use egg whites instead of whole eggs
Directions
1. From one medium head of chopped cauliflower, put florets into food processor until riced. (Not too long, or will puree the florets.) Yield: about 2.5 cups. Use frozen cauliflower florets to decrease prep time.
2. Put all in medium-sized microwave-safe bowl. Microwave for 8 minutes.
3. In (the same) mixing bowl, retain 1.5 cups riced cauliflower and all ingredients. Mix well.
NOTE: For thinner crust, use the entire 2.5 cups of riced cauliflower and divide into two pizza crusts; adjust ingredients and cook time proportionally.
4. Line a metal baking tray with foil and spray with oil.
5. (Or line an 11 “ round Corningware pie pan with aluminum foil, and spray with oil.)
6. Place cauliflower mixture onto tray, shape into round crust. Spray top with canola or olive oil.
7. Bake at 450 degrees for 20 minutes or until brown on edges and a little brown on top.
tO MAKE PIZZA:
8. Top as usual with your favorite pizza ingredients. (Turkey pepperoni helps keep the cals/fat/carbs down.)
9. Broil 3-4 minutes or until cheese is melted.
Serving Size: Makes one 11 or 12" pizza crust; cut into 6 or 8 slices
Number of Servings: 6
Recipe submitted by SparkPeople user PBIGELOW6.
2. Put all in medium-sized microwave-safe bowl. Microwave for 8 minutes.
3. In (the same) mixing bowl, retain 1.5 cups riced cauliflower and all ingredients. Mix well.
NOTE: For thinner crust, use the entire 2.5 cups of riced cauliflower and divide into two pizza crusts; adjust ingredients and cook time proportionally.
4. Line a metal baking tray with foil and spray with oil.
5. (Or line an 11 “ round Corningware pie pan with aluminum foil, and spray with oil.)
6. Place cauliflower mixture onto tray, shape into round crust. Spray top with canola or olive oil.
7. Bake at 450 degrees for 20 minutes or until brown on edges and a little brown on top.
tO MAKE PIZZA:
8. Top as usual with your favorite pizza ingredients. (Turkey pepperoni helps keep the cals/fat/carbs down.)
9. Broil 3-4 minutes or until cheese is melted.
Serving Size: Makes one 11 or 12" pizza crust; cut into 6 or 8 slices
Number of Servings: 6
Recipe submitted by SparkPeople user PBIGELOW6.