Cutting back on gluten and grains? This veggie-powered pizza needs to make its way to your kitchen. Freshly grated cauliflower serves as the base for the creative and delicious crust that you can fold up just like traditional pizza! The recipe only calls for mozzarella, grape tomatoes, and fresh basil, but feel free to toss a ton more veggies on this pizza pie to bulk it up a bit. At fewer than 300 calories for half the pie, this pizza recipe will leave you feeling satisfied without breaking your calorie budget.
- Nonstick spray
450 grams cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
300 grams shredded reduced fat mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
60 grams tomato sauce
230 grams grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional
- Line a rimmed baking sheet with parchment paper, and preheat oven to 230ºC (Gas Mark 7).
- Grate the cauliflower using a box grater until you have about 450 grams of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
- Mix in the egg, 240 grams mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 25-centimetre round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, 60 grams mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
- Main Dishes
- Makes two servings.
- Calories per serving
- 272 calories