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INGREDIENTS

1 cup cooked, riced cauliflower (see directions below) 1 cup shredded mozzarella cheese (for dairy-free, substitute your favorite dairy-free “cheese” product) 1 egg, beaten 1 teaspoon dried oregano ½ teaspoon garlic salt Olive oil (optional) Pizza sauce, shredded cheese and your choice of toppings* Serves 6

01

For more recipes, pick up a copy of Live the Smart Way gluten-free and wheat-free cookbook from Kathy Smart, North America’s gluten-free expert and National Health Activist of Canada.

Remove stems and leaves from one head of cauliflower, and chop the florets into chunks.

02

Add cauliflower to your food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (You can also use a cheese grater to “rice” the cauliflower, if you prefer).

03

Place the “riced” cauliflower into a microwave-safe bowl and microwave for eight minutes (may need to adjust according to your microwave). No need to add water.

01 02

*Toppings need to be precooked since you are only broiling for a few minutes.

DIRECTIONS

One large head will produce 2-3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week.

TO MAKE THE P I Z Z A C R UST: Preheat oven to 450F.

Line a baking pan with parchment paper (do not skip this step as the crust will stick otherwise).

03

In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella.

04

Add oregano, minced garlic salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a nine-inch round.

05 06

Bake at 450F for 15 minutes.

01 02

NOTE

Remove from oven and let cool. This helps to make the crust more solid.

TO MAKE THE PIZZA : Add sauce, toppings and cheese.

Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

NUTRITIONAL ANALYSIS: Per slice (without toppings): Calories 73 Total fat 2.5g Cholesterol 49 mg Sodium 300 mg Potassium 85 mg Carbohydrates 1.8g -----Fiber 0.5 g -----Sugar 0.73 g Protein 7g

F O O D S O L U T I O N S M A G A Z I N E / M AY I S S U E / PA G E 41

Recipe

Food Solutions Magazine May 2014  

Food Solutions Magazine is a monthly digital publication filled with fact-based insight, fresh perspectives and immediately useful informati...

Food Solutions Magazine May 2014  

Food Solutions Magazine is a monthly digital publication filled with fact-based insight, fresh perspectives and immediately useful informati...

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