This low-carb pizza recipe is a great way to satisfy your cravings in a healthy way! Since this recipe makes two mini cauliflower pizza crusts, you can also satisfy any picky eaters at your table with a variety of topping options.
Place cauliflower in a food processor. Cover and pulse eight to 10 times or until crumbly and resembles the texture of couscous. (Or use 2 1/2 cups purchased riced cauliflower.)
Place a small baking sheet in a toaster oven and preheat oven to 425°F. In a shallow dish combine cauliflower and the water. Microwave, covered, 4 to 5 minutes or until tender, stirring once or twice; cool. Transfer cauliflower to a 100-percent-cotton dish towel or four layers of 100-percent-cotton cheesecloth. Wrap towel around cauliflower and squeeze until no more liquid is released.
In a medium bowl combine next five ingredients (through salt); stir in cauliflower. On parchment paper, press mixture into two 6- to 7-inch circles. Transfer crusts on paper to preheated baking sheet. Bake 20 to 25 minutes or until crisp and golden.
In a small bowl stir together tomato sauce, Italian seasoning, garlic powder, and dash salt. Spoon sauce over baked crusts. Top with toppers, and sprinkle with the 1/2 cup cheese. Bake 3 to 5 minutes more or until cheese is melted. If desired, sprinkle with fresh herbs.
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13 g fat
(8 g saturated fat,
1 g polyunsaturated fat,
1 g monounsaturated fat),
126 mg cholesterol,
893 mg sodium,
13 g carbohydrates,
4 g fiber,
4 g sugar,
18 g protein.