Grain free pizza, on a crust made out of cauliflower.
For the Crust:
1. Place a pizza stone or rimmed baking sheet in the oven and preheat it to 450F.
2. Put the cauliflower in a food processor and pulse until it is in fine crumbs and looks a little like snow. Transfer to a microwave-safe bowl, cover, and microwave on high for 4 minutes. Let cool. Transfer the cooked cauliflower to a clean dish towel and squeeze as much out of it as you can. (At my local supermarket they sell cauliflower already cut into crumbs in a container. I still grind down a little more but it save a lot of time and no water to squeeze out).
3. In a medium bow, combine the drained cauliflower with the almond meal, olive oil, basil, oregano, and salt. Toss together, then add the egg and mix well.
4. Place a piece of parchment paper on the counter and spray it with cooking spray. Thurn the dough out onto the parchment paper and , using your hands, pat it out into a 10-inch round pizza crust. (a lot of time I just go directly from the bowl to the heated pizza stone and no need for this step - watch out not to burn yourself).
5. Using the parchment paper, transfer the crust onto the heated pizza stone or baking sheet. Bake until the crust begins to turn golden, about 10 minutes. Remove from the oven.
For the Sauce:
1. In a medium lidded saucepan over medium-high heat, heat the oil. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Stir in the tomatoes, basil, salt, and pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
2. Spoon several spoonfuls of sauce onto the pizza crust and spread into an even layer with the back of the spoon, spreading it all the way to the edges of the crust.
For the Toppings:
Top the pizza with the cheese. Sprinkle the salt and pepper over the top. Bake until the cheese is bubbly and beginning to brown, about 15 minutes. Let cool for 2 minutes, then garnish with the basil leaves, cut the pizza into wedges, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 250 | ||
Calories from Fat: 136 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 225.1mg | 69 % | |
Sodium 251.4mg | 9 % | |
Potassium 828.6mg | 22 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 9.2g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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