Cauliflower Pizza Base

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by: The Bant Wagon






There are few things on earth more universally adored than Pizza. Especially by my great friend Simon (the guy who doesn't like spicy anythings). If he could only eat one food for the rest of his life, it would be pizza. I mean, its no real wonder, pizza is amazing. It's origins may not be glamorous, coming about as a way to use up the meat and vegetable offcuts from other meal preparations, but it has certainly grown into a worldwide favourite. This is why I was so excited to find a Banting friendly solution to this dilemma in the form of the ever versatile cauliflower. Now I'm not going to kid you into thinking this is the easiest of meals to prepare but it's certainly worth the effort when it's done and you're laying back on the couch trying to figure out if you can fit two slices into your mouth at once.




ingredients

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serves: 2-3

1 big Head of Cauliflower

1 large Egg

0.5 cups of Grated Mozzarella Cheese

1 tsp of Italian Herbs

0.5 tsp Salt

0.5 tsp Ground Black Pepper

Nutrition Facts
Cauliflower Pizza Base

Servings Per Recipe: 2

Amount per Serving

Calories: 212

  • Total Fat: 7 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 93 mg
  • Sodium: 949.3 mg
  • Total Carbs: 28.1 g
  •     Dietary Fiber: 8.5 g
  •     Sugars: 14.8 g
  • Protein: 14.5 g
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preparation

1.  Preheat the oven to 200C.

2.  If you have a food processor, chop your cauliflower up into individual florets and blitz into a "rice" like texture in the food processor, if you don't have one you can grate your cauliflower like you would if you were making Cauliflower Rice.

3.  Place your riced cauliflower into a big bowl and cook in the microwave for 10-12 minutes, depending on your microwaves strength.

4.  Once it's cooked and allowed to cool, scoop as much of the cauliflower as you can into some cheesecloth if you have it, or what I do is just use a clean dishtowel. Once you have the cauliflower in your cloth/towel grab all four corners and twist in order to squeeze as much liquid as possible out, and you will be surprised by how much actually does come out. This part is a bit of an arm work out but the more liquid you get out, the crispier the end product will be.

5.  Once you've squeezed out as much water as humanly possible put the cauliflower back into the bowl and add your egg, herbs, mozzarella, salt and pepper and mix together well.

6.  When that's done, scoop out the doughy mixture and pat down into a baking pan on a sheet of baking paper or well greased, non-stick pan. Make sure to not make your base too thin.

7.  Place your baking pan with mixture into the oven and bake it for 15 - 20 minutes.

8.  Once it's ready, take it out, cover with the toppings of your choice and pop back into the oven for a further 10 - 15 minutes or until the cheese is melted nicely.

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