Here’s a gluten free pizza that substitutes the bread crust with healthy cauliflower. Topped with vegetables and cheese, this nutrient-packed pizza is high fiber, too.
1 lb cauliflower florets
1/4 cup chopped fresh basil
1/8 tsp black pepper
2 garlic cloves, minced
1/2 oz grated Parmesan cheese
1 tsp olive oil
1/4 cup sliced mushrooms
1/2 red bell pepper, sliced
1/2 oz shredded part-skim mozzarella cheese
1 tomato, sliced
1/3 cup fresh baby spinach
- In a food processor, process cauliflower until finely chopped.
- In a microwave-safe bowl, cook cauliflower for 5 minutes, or until tender. Place cauliflower in a towel and squeeze out excess water so it is completely dry.
- In a bowl, mix egg, cauliflower, 2 tablespoons of the basil, black pepper, garlic and Parmesan cheese until combined.
- On a parchment-lined baking sheet, spread cauliflower dough out into a pizza round. Lightly coat cauliflower crust with cooking spray. Bake for 30 minutes, or until lightly browned.
- In a large skillet, heat oil over medium-high heat. Add mushrooms and bell pepper and sauté for 5 minutes, or until tender. Set aside.
- Remove crust from oven. Increase oven temperature to 450°F.
- Top cauliflower crust with mozzarella cheese, sautéed mushrooms and bell pepper, tomato, spinach, remaining 2 tablespoons basil and black pepper to taste. Bake for 7 minutes, or until cheese melts. Serve immediately.
Serving size: 1 pizza
Per Serving: Calories: 420, Fat: 17g, Saturated Fat: 6g, Cholesterol: 206mg, Sodium: 516mg, Carbohydrates: 36g, Fiber: 14g, Protein: 31g
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Date Last Reviewed: April 25, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD