Cauliflower Pizza!

This recipe is SO GOOD and it's gluten free/low calorie!

I say this as a carb lover and absolutely get my fix with this pizza. 

You probably have to eat this pizza with a fork and a knife but trust me, it's worth it.

Serves 2

Calories per slice: 137

(if cut into 8 slices)

Ingredients:
2.5 cups cooked, riced cauliflower (recipe below)
2.5 cups shredded low fat part skim Mozzarella                            

2 eggs, beaten                                                                  

2 tsp. dried oregano                                                         

1 garlic clove, minced

1 tsp. garlic salt

1/2 cup pizza sauce

1 medium tomato, sliced

Optional Add-Ons:

1 cup sauteed in cooking spray spinach (41cals, so 5 cals a slice)                                                     
6 mushrooms, sliced (18 cals, so 2 cals a slice) 

Uncooked Pizza Crust

Here we go:

1.To rice the cauliflower: Take half a head of cauliflower and remove stems and leaves. Chop into chunks. Add to a food processor (or grate with a cheese grater) and pulse until cauliflower looks like a grain. Place in a microwave safe bowl (do not add water) and cook for 8 minutes. You want it this is end up being 2.5 cups of cauliflower. 

2. While the cauliflower cooks, preheat the oven to 450 degrees.

3. Once cooked, in a medium bowl mix cauliflower, eggs, and (only) 2 cups of mozzarella. Then mix in the oregano, minced garlic and garlic salt. 

4. On a greased cookie sheet spread out your cauliflower mixture so it makes your pizza base. It's a sticky situation but using a rubber spatula works well.

(If you plan on using add-on ingredients, while the crust bakes you should pre-cook the veggies because you'll only be broiling the pizza when it's time to cook with sauce and cheese. I liked my tomato raw but would suggest cooking anything else you want to use).

6. Bake at 450 degrees for 14-18 minutes. The dough will start browning.

  

7. Remove from oven and add sauce, toppings, and the rest of the (1/2 cup) of cheese.  

8. Turn on the broiler and place pizza under just until the cheese is melted (3-5 minutes). And you're done! 

                                                               

                                              

Wine & Pizza = A MUST!

Mary's Wine Suggestions

With this light, delicious and satisfying Cauliflower Pizza the first thought in my mind was how great some French wine would be! Staying with the light theme you'd want to find a red with some subtle bright fruit notes and not too much oak. Is this screaming Cabernet Franc to you?? Find yourself a nice Cab Franc with a great balance of herbaceousness, red berries and round tannins. One of my favorites is the Dom. Chupin Anjou Rouge. This light-medium bodied red holds average acidity that won't overpower the cauliflower crust but will compliment the tomato sauce perfectly. 

Looking for a french white? Grab yourself an inexpensive White Bordeaux. This is usually going to consist of a semillon/sauvignon blanc blend. Minerally, yet clean, you'll be happy with the notes of pear and melon along with it's subtle herbal finish. A medium-full bodied white that is fairly dry will have you sitting on cloud nine. One of my favorites...La Graves D'Arzac white bordeaux.