Trade the oil-laden and carb-heavy pizza crust for a light but oh-so-tasty version made with an unexpected star ingredient: cauliflower. We know what you’re thinking…cauliflower in my pizza? But trust us…it’s chewy and crispy in the right places and makes for a guilt-free pizza night. Plus, you’ll be loading up on vitamin C, B vitamins, potassium, magnesium, vitamin K and more.
2 tsp melted butter or better yet, coconut oil
2 1/2 cups organic cauliflower, grated (about 1/2 a large head)
1 large organic pasturizeed egg, lightly beaten
1 1/4 cups shredded mozzarella cheese, preferably raw and organic
2 TBSP grated parmesan cheese
Kosher or Himalayan sea salt and freshly ground black pepper
1/4 cup tomato sauce (preferably home made fresh or organic in a jar from a trusted source)
1 cup organic grape tomatoes, sliced in half
2 cloves garlic, thinly sliced
1/4 tsp crushed red pepper flakes, optional
Fresh basil leaves, optional
1. Line a rimmed baking sheet with parchment paper and preheat oven to 425 F.
2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Steam until soft and let cool.
3. Mix in the egg, one cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round prepared pizza pan. Coat lightly with melted butter or coconut oil and bake for 10 to 15 minutes, or until golden.
4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
Can play with other fun toppings, try red onions and bell peppers, mushrooms, organic nitrate free prosciutto, arugula or even a poached organic egg. Let us know what you create!
Adapted from a recipe we found at mercola.com