{"id":4707,"date":"2013-01-18T14:43:08","date_gmt":"2013-01-18T20:43:08","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=4707"},"modified":"2013-08-06T20:40:31","modified_gmt":"2013-08-06T20:40:31","slug":"surprisingly-good-cauliflower-pizza-crust","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/e\/surprisingly-good-cauliflower-pizza-crust\/","title":{"rendered":"Surprisingly Good: Cauliflower Pizza Crust"},"content":{"rendered":"

Lately I\u2019ve seen a lot of recipes using cauliflower to make pizza crust. \u00a0Have you tried it? There has been a recent explosion of cauliflower varieties.\u00a0 There are colorful options, including orange, purple, green and Romanesco (as pictured with green spiky florets).\u00a0 Cauliflower is an excellent source of vitamin C and folate, and is a good source of fiber and vitamin K.\u00a0 It is also rich in antioxidants and phytochemicals.\u00a0 Some research has shown it may help reduce the risk of certain cancers, namely prostate cancer.<\/p>\n

Cauliflower is temperamental, it needs to be stored in a cold, dry environment, and it only tolerates a short stay in the refrigerator.\u00a0 Leftover cauliflower should be refrigerated and eaten within three days.<\/p>\n

Try this pizza crust recipe, it is very low in calories and loaded with good nutrition.\u00a0 Let us know if you try it and how it turns out. We think it is a pretty tasty alternative to our \u201cusual\u201d pizza crust.
\nSource of information:\u00a0http:\/\/www.foodandnutrition.org\/<\/a><\/p>\n

 <\/p>\n

You Won\u2019t Believe It\u2019s Cauliflower Pizza Crust \"\"
\n<\/span><\/strong><\/span>Developed by Jamie VanEaton<\/p>\n\n\n\n\n\n\n\n\n
1<\/td>\ncup cooked, grated or riced cauliflower*<\/td>\n<\/tr>\n
1<\/td>\negg<\/td>\n<\/tr>\n
1<\/td>\ncup part-skim mozzarella cheese, shredded<\/td>\n<\/tr>\n
1<\/td>\nteaspoon dried oregano<\/td>\n<\/tr>\n
2<\/td>\nteaspoons dried parsley<\/td>\n<\/tr>\n
1\/2<\/td>\nteaspoon dried fennel (optional)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Preheat oven to 450\u00b0F. Spray a cookie sheet with non-stick spray. Combine cauliflower, egg and mozzarella.\u00a0 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.<\/p>\n

* After cauliflower is cooked and slightly cooled, shred cauliflower with a cheese grater or potato ricer.<\/p>\n

Nutrition Info (crust only): Serving Size: 1\/8 slice, Calories: 60; Total Fat: 3.5 g; Saturated Fat: 2 g; Trans Fat: 0 g, Cholesterol: 30 mg; Sodium: 115 mg; Carbohydrate: 3 g; Fiber: 1 g; Sugar: 1 g; Protein: 5 g.<\/p>\n","protected":false},"excerpt":{"rendered":"

Lately I\u2019ve seen a lot of recipes using cauliflower to make pizza crust. \u00a0Have you tried it? There has been a recent explosion of cauliflower varieties.\u00a0 There are colorful options, including orange, purple, green and Romanesco (as pictured with green spiky florets).\u00a0 Cauliflower is an excellent source of vitamin C and folate, and is a good source of fiber and Continue Reading<\/a><\/p>\n","protected":false},"author":5,"featured_media":6855,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42,780],"tags":[698,699,700],"class_list":["post-4707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-e","category-nutrition-2","tag-cauliflower","tag-low-calorie-recipe","tag-pizza-crust","cat-42-id","cat-780-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/01\/romanesco-300x288.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4707"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=4707"}],"version-history":[{"count":4,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4707\/revisions"}],"predecessor-version":[{"id":7522,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4707\/revisions\/7522"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/6855"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=4707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=4707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=4707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}