This is one of my favorite healthy recipes because it is so delicious and a great healthier version of many people's favorite food--pizza! Change up the toppings to whatever tickles your fancy. This was my first attempt at making this crust that everyone keeps talking about. This veggie-powered pizza needs to make its way to your kitchen asap. Literally takes away the craving for pizza. And, if you're intolerant gluten lime myself, you're going to love this. I seriously can't tell you the last time I had a slice of pizza... it's been like eight years. the crust is made up of freshly grated cauliflower that you can fold up just like traditional pizza. The recipe only called for grape tomatoes and fresh basil, but I decided to add fresh mozzarella, roasted garlic, and pepperoni. At less than 250 calories for half the pie, this is a pizza recipe you can enjoy sans guilt.
What You'll Need
1/4 cup tomato sauce
½ head of cauliflower, cut into florets
½ tsp dried oregano
1 clove garlic, crushed
2 tbsp parmesan cheese
1 large egg, beaten
Salt and pepper, to taste
1/2 cup cherry tomatoes
What You'll Need To Know
Preheat oven to 425 F. Line a baking tray with baking paper and set aside.
Place the cauliflower florets in a food processor and process until finely chopped. Place the chopped cauliflower in a microwave-safe bowl and cover with cling film. Microwave on high for 8-10 minutes or until soft and let it cool.
In a large bowl, mix the cooled cauliflower, egg, oregano, garlic, cheese salt and pepper together until well combined.
Place the mixture onto the prepared tray and pat into a round shape that is approximately 1cm thick.
Bake for 15-20 minutes or until the base is golden.
Top pizza crust base with tomato sauce, spreading evenly, and top with cherry tomatoes, roasted garlic, pepperoni and burrata.
Return to the oven for 5-10 minutes or until zucchini has softened and asparagus has warmed through.
Remove from the oven, slice and serve!