Cauliflower Pizza Crust
| 9 |
50 |
144 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
40 min |
4
|
A wonderful alternative to traditional pizza. Use toppings of choice.
Ingredients
|
1 tbsp
|
Olive Oil, Extra Virgin
|
|
1 medium head
|
Cauliflower
(cut into florets)
|
|
2 clove(s)
|
Garlic
(minced)
|
|
2 tbsp
|
Flaxseed meal (ground)
|
|
1/4 cup
|
Chickpea flour
|
|
2 medium
|
Egg
|
|
1 tsp
|
Salt
|
|
1/2 tsp
|
Black pepper
|
|
1 tsp
|
Oregano, ground
|
Instructions
- Preheat your oven to 345°F (174°C). Place a piece of parchment paper on a baking sheet and spray lightly with nonstick cooking spray.
- Place the cauliflower florets and garlic into a food processor and process until completely broken down into the consistency of rice.
- Steam cauliflower for 5-8 minutes.
- Place mixture in milk bag or other material that will allow you to squeeze out all the water from the cauliflower mixture.
- Mix cauliflower mixture with ground flaxseed, chickpea flour, egg, salt, pepper, and oregano in a bowl.
- Line a large baking sheet with parchment paper and brush with some of the oil.
- On paper shape little rounds (for appetizers) about 1/2 cm thick making the edges a little thicker.
- Optional: top with additional toppings
- Bake in the oven for 10-18 minutes and enjoy!
Notes:
Seasoned flatbread
- To make a flatbread to have with a curry or other dish, add some ground coriander and cumin before baking.
Storage
- Can freeze easily and keep for a month and in the fridge will last 3-4 days.
Nutrition Facts
Per Portion
Calories
144
Calories from fat
70
Calories from saturated fat
13.6
Total Fat
7.8 g
Saturated Fat
1.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.8 g
Monounsaturated Fat
3.6 g
Cholesterol
95 mg
Sodium
670 mg
Potassium
554 mg
Total Carbohydrate
12.7 g
Dietary Fiber
4.6 g
Sugars
3.6 g
Protein
7.9 g
Dietary servings
Per Portion
| Meat Alternative |
0.7 |
| Vegetables |
2.7 |
Energy sources
Meal Type(s)
