Post by Loupy on Apr 19, 2017 16:57:11 GMT -7
Cauliflower Crust Pizza
From: www.redgoldtomatoes.com/recipes
Get ready to use cauliflower like you never have before! With this inventive recipe, grated cauliflower is used as the foundation for the dough along with an egg and cheese; avoiding the carb-overload that comes along with traditional pizza. Veggie lovers rejoice!!
Prep time: 10 min
Cook time: 35 min
Makes: 6 servings
Ingredients
2 cups cauliflower, grated or blended to rice size, about 1/2 of large head
1 cups (12 ounces) egg, beaten
1 1/2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste
1 (8 ounce) can Red Gold® Tomato Sauce
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes Garlic & Olive Oil, drained
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1/4 cup fresh basil leaves
Directions
Preheat oven to 425o F.
Place cauliflower crumbles in a large bowl and microwave on HIGH for 7 to 8 minutes or until soft.
Remove and let cool.
When cool enough to handle, using a kitchen or paper towel, squeeze out as much moisture from the cauliflower as you can.
Return to the bowl.
Mix in egg, 1 cup mozzarella cheese, Parmesan cheese, salt and black pepper.
Once combined pat into a 10 inch round greased pizza pan.
Spray lightly with non-stick spray and bake for 10 to 15 minutes, or until golden.
Top pizza with the sauce, remaining mozzarella cheese, petite diced tomatoes, garlic and red pepper flakes.
Bake in the oven until cheese is melted and bubbly, about 10 minutes.
Top with basil and serve.
Nutritional Information
Calories: 220
Fat: 7 g
Cholesterol: 50 mg
Sodium: 1040 mg
Carbohydrates: 26 g
Fiber: 3 g
Protein: 13 g
From: www.redgoldtomatoes.com/recipes
Get ready to use cauliflower like you never have before! With this inventive recipe, grated cauliflower is used as the foundation for the dough along with an egg and cheese; avoiding the carb-overload that comes along with traditional pizza. Veggie lovers rejoice!!
Prep time: 10 min
Cook time: 35 min
Makes: 6 servings
Ingredients
2 cups cauliflower, grated or blended to rice size, about 1/2 of large head
1 cups (12 ounces) egg, beaten
1 1/2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste
1 (8 ounce) can Red Gold® Tomato Sauce
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes Garlic & Olive Oil, drained
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1/4 cup fresh basil leaves
Directions
Preheat oven to 425o F.
Place cauliflower crumbles in a large bowl and microwave on HIGH for 7 to 8 minutes or until soft.
Remove and let cool.
When cool enough to handle, using a kitchen or paper towel, squeeze out as much moisture from the cauliflower as you can.
Return to the bowl.
Mix in egg, 1 cup mozzarella cheese, Parmesan cheese, salt and black pepper.
Once combined pat into a 10 inch round greased pizza pan.
Spray lightly with non-stick spray and bake for 10 to 15 minutes, or until golden.
Top pizza with the sauce, remaining mozzarella cheese, petite diced tomatoes, garlic and red pepper flakes.
Bake in the oven until cheese is melted and bubbly, about 10 minutes.
Top with basil and serve.
Nutritional Information
Calories: 220
Fat: 7 g
Cholesterol: 50 mg
Sodium: 1040 mg
Carbohydrates: 26 g
Fiber: 3 g
Protein: 13 g
