Vegetable Pizza On Cauliflower Crust Food
VEGETABLE PIZZA ON CAULIFLOWER CRUST
Blogger Lauren Keating of Healthy-Delicious shares a new twist on pizza.
Provided by Lauren Keating
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
- In 3-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered about 10 minutes or until soft.
- Place cauliflower in large bowl. Using potato masher, gently break cauliflower into rice-sized pieces. Wrap cauliflower in paper towel; squeeze to remove any excess water. Return cauliflower to bowl. Add eggs, cheese, oregano and garlic powder; mix to form soft dough.
- Divide dough into 4 equal pieces; place each on cookie sheet. Using hands, flatten each piece into round about 6 inches in diameter and 1/4 inch thick. Spray tops of rounds with cooking spray. Bake 20 minutes.
- Remove from oven. Turn crusts over; use paper towel to blot away any excess moisture. Spread each crust with pasta sauce. Top each with onion, bell pepper, spinach and olives.
- Return to oven; bake 5 minutes longer or until toppings are warm. Cut each pizza into 4 pieces; serve immediately.
Nutrition Facts : Calories 210, Carbohydrate 15 g, Cholesterol 110 mg, Fat 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g
ULTIMATE VEGGIE CAULIFLOWER CRUST PIZZA
Maximize veggies and decrease carbs by topping a cauliflower crust with a spicy tomato sauce, Broccolini, shallots, and arugula.
Provided by Cooking Light
Time 25m
Yield Serves 4 (serving size: 2 slices)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 475°F. Place Broccolini and water in a microwave-safe bowl; cover with plastic wrap. Microwave on high until bright green and tender, about 3 minutes. Drain Broccolini, and set aside.
- 2. Line a baking sheet with parchment paper, and place cauliflower crust on parchment paper. Brush 11/2 tablespoons oil over crust. Spread arrabiata sauce evenly over crust, leaving a 1/2-inch border. Top evenly with shallots, cooked Broccolini, and olives. Top evenly with mozzarella and Parmigiano-Reggiano. Bake at 475°F until cheese is golden brown and melted, about 8 minutes.
- 3. Meanwhile, toss together arugula, lemon juice, and remaining 1/2 tablespoon oil in a medium bowl. Top pizza with arugula mixture, and drizzle with balsamic glaze. Slice into 8 pieces, and serve immediately.
Nutrition Facts : Calories 274, Carbohydrate 18g, Fat 17g, Fiber 2g, Protein 12g, SaturatedFat 5g, Sodium 551mg, Sugar 4g
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