Ingredients
- 1 medium head trimmed and broken into small florets Cauliflower
- 1 tablespoon plus 1 teaspoon, divided Extra-Virgin Olive Oil
- 1/4 teaspoon Salt
- 1 Lemon
- 6 oil-packed, drained and coarsely chopped Sun-Dried Tomatoes
- 1/3 cup green or black , pitted and sliced Olives
- 1 lightly beaten Large eggs
- 1 cup shredded part-skim Mozzarella Cheese
- ½ teaspoon Dried Oregano
- To taste Freshly Ground Pepper
- 1/4 cup slivered Fresh Basil
Directions
Load up this cauliflower pizza with just about any topping you’d like because the crust is low-carb, high-protein, and 100% delicious! In this healthy, gluten-free cauliflower “pizza” recipe, shredded cauliflower is mixed with mozzarella and oregano to make a flourless crust that echoes the flavor of a traditional pizza pie.
Recipe Credit: Eatingwell.com
Steps
1 Done | Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper. |
2 Done | Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don't let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes. |
3 Done | Meanwhile, with a sharp knife, remove the skin and white pith from the lemon(s) and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine. |
4 Done | Add egg, cheese, and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top. |
5 Done | Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon- olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve. |
