Lately I’ve seen a lot of recipes using cauliflower to make pizza crust. Have you tried it? There has been a recent explosion of cauliflower varieties. There are colorful options, including orange, purple, green and Romanesco (as pictured with green spiky florets). Cauliflower is an excellent source of vitamin C and folate, and is a good source of fiber and vitamin K. It is also rich in antioxidants and phytochemicals. Some research has shown it may help reduce the risk of certain cancers, namely prostate cancer.
Cauliflower is temperamental, it needs to be stored in a cold, dry environment, and it only tolerates a short stay in the refrigerator. Leftover cauliflower should be refrigerated and eaten within three days.
Try this pizza crust recipe, it is very low in calories and loaded with good nutrition. Let us know if you try it and how it turns out. We think it is a pretty tasty alternative to our “usual” pizza crust.
Source of information: FoodandNutritionMag.org
You Won’t Believe It’s Cauliflower Pizza Crust
Developed by Jamie VanEaton
|1||cup cooked, grated or riced cauliflower*|
|1||cup part-skim mozzerella cheese, shredded|
|1||teaspoon dried oregano|
|2||teaspoons dried parsley|
|1/2||teaspoon dried fennel (optional)|
Preheat oven to 450°F. Spray a cookie sheet with non-stick spray. Combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle with fennel, oregano, and parsley. Bake for 12-15 minutes. Remove from the oven. Top with your favorite toppings. Place under a broiler at high heat until cheese is melted.
* After cauliflower is cooked slightly cooled, shred cauliflower with a cheese grater or potato ricer.
Nutrition Info (crust only): Serving Size: 1/8 slice, Calories: 60; Total Fat: 3.5 g; Saturated Fat: 2 g; Trans Fat: 0g, Cholesterol: 30 mg; Sodium: 115 mg; Carbohydrate: 3 g; Fiber: 1g; Sugar: 1g; Protein: 5g