Personal Pan Cauliflower Pizzas

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This is one of the staples of my dairy-free, grain-free, gluten-free diet. This recipe satisfies my craving for pizza. Feel free to load up the toppings or change the sauce to make it different every time. Once you get the hang of making this pizza, it becomes a pretty quick meal. I’ve tried other recipes but keep coming back to this one. I find that when I make smaller “personal pan” pizzas they cook evenly.

Further Food Nutritionist Commentary:

For those of us with gluten and dairy issues, pizza is a thing of the past. But this recipe, rich in vitamin C, iron and calcium, makes it possible again! Substituting cauliflower and almond meal for the flour makes this recipe not only good for those with gut issues but is also a great option for diabetics since it is lower in carbs and higher in fiber than standard pizza.

By Karen Tayeh, Nutritionist
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Personal Pan Cauliflower Pizzas

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Servings: 2

Ingredients

Pizza Base:

1 tablespoon olive oil

1 small to medium sized head of cauliflower* (cut into florets, most of stem excluded)

1/4 teaspoon kosher salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1 egg

1 tablespoon almond meal

 

Sauce & toppings:

3 tablespoons store bought or homemade pesto

1 ounce prosciutto

a sprinkling of black olives


*if cauliflower is large, add an extra egg

Instructions

  1. Place a pizza stone or baking sheet in the oven and preheat to 450 degrees F.
  2. On a cutting board, place a large piece of parchment paper and brush the parchment with olive oil.
  3. Pulse cauliflower florets in your food processor until you get what looks like “cauliflower snow”.
  4. Place the processed cauliflower in a microwave safe bowl and cover, microwaving for 4 minutes.
  5. Place cooked cauliflower onto a clean, thin dish towel and allow to cool.
  6. Once cauliflower is cool enough to handle, wrap it up in the towel and wring as much water as you can.
  7. Place the cauliflower into a bowl and add the spices, almond meal, olive oil, and egg, mixing with your hands until combined.
  8. Grab a fist of “dough” and form on the parchment paper. Make about three small pizzas (not too thin or too thick).
  9. Using the cutting board, slide the parchment paper onto your hot pizza stone or baking sheet. Bake until it starts to turn golden brown and looks firm, about 15 minutes, and remove from oven.
  10. Add your toppings and slide parchment with topped pizza back in the hot oven and cook for another 5 minutes until the toppings are warm.
Place a pizza stone or baking sheet in the oven and preheat to 450 degrees F. On a cutting board, place a large piece of parchment paper and brush the parchment with olive oil. Pulse cauliflower florets in your food processor until you get what looks like “cauliflower snow”. Place the processed cauliflower in a microwave safe bowl and cover, microwaving for 4 minutes. Place cooked cauliflower onto a clean, thin dish towel and allow to cool. Once cauliflower is cool enough to handle, wrap it up in the towel and wring as much water as you can. Place the cauliflower into a bowl and add the spices, almond meal, olive oil, and egg, mixing with your hands until combined. Grab a fist of “dough” and form on the parchment paper. Make about three small pizzas (not too thin or too thick). Using the cutting board, slide the parchment paper onto your hot pizza stone or baking sheet. Bake until it starts to turn golden brown and looks firm, about 15 minutes, and remove from oven. Add your toppings and slide parchment with topped pizza back in the hot oven and cook for another 5 minutes until the toppings are warm.

Nutrition Information

Per Serving:  Calories: 374; Total Fat: 26g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 109mg; Sodium: 712mg; Potassium: 1326mg; Carbohydrate: 24g; Fiber: 11g; Sugar: 10g; Protein: 18g


Nutrition Bonus:   Iron:17%; Calcium: 15%; Vit A: 8%; Vit C: 330%

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