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Rainbow Cauliflower Pizza

by Mel Boyajian

Ingredients

for 6 servings

Cauliflower Crust

  • 1 head cauliflower, trimmed, cut into pieces
  • ½ teaspoon
    dried oregano
  • ½ teaspoon
    dried basil
  • ½ teaspoon
    garlic powder
  • ¼ teaspoon
    red pepper flakes
  • ½ teaspoon
    sea salt
  • ¼ cup
    parmesan cheese, plus more for serving (30 g)
  • 1 large egg

Toppings

  • pizza sauce
  • low-fat mozzarella, shredded
  • sun-dried tomato
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 oz
    baby spinach, pre-washed, chopped (85 g)
  • ¼ red onion

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Preparation

  1. Preheat the oven to 450˚F (240˚C). Line a baking sheet with parchment paper.
  2. Place cauliflower pieces in the bowl of food processor and pulse for 30 seconds, or until cauliflower is broken down to rice-size pieces.
  3. Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes. Let cool slightly.
  4. Transfer the cooked cauliflower to a clean dish towel and wring out the excess water.
  5. Place cauliflower in a large bowl. Add the oregano, basil, garlic powder, sea salt, red pepper flakes, Parmesan, and egg. Mix thoroughly to combine.
  6. Transfer the cauliflower mixture to the baking sheet and pat out into a round disk, about ½ inch thick and 10 inches in diameter.
  7. Bake for 25-30 minutes. Remove from oven.
  8. Spread the pizza sauce over the crust. Sprinkle with mozzarella cheese and top with the sun-dried tomatoes, bell peppers, and spinach.
  9. Bake for 8-10 minutes, or until the spinach is wilted and the cheese is melted.
  10. Top with more Parmesan cheese, then slice and serve.
  11. Enjoy!
 

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