Healthy cooking: Cauliflower crust pizza
One of the hardest things about eating healthy is not to be able to munch pizza whenever I feel like. But, that is not entirely true. With a little bit of creativity, I still sneak this healthy one on my table.
The recipe below is just for the crust, the toppings are totally up to you. The sauce is pretty standard – a can of crushed tomatoes, cooked on low temperature for 20 minutes with herbs (parsley, thyme..).
1 head of cauliflower
1 cup of low fat mozzarella cheese, shredded
2 bulbs of garlic, minced
1/4 cup shredded basil
1/4 cup shredded oregano
Preheat the oven to 400F.
Separate the cauliflower florets and rinse. Put in a food processor and pulse until the pieces are the size of rice.
Transfer into a non stick sauce pan and sautee until the cauliflower is translucent and the liquid has evaporated, for about 6-8 minutes. Put in a bowl and add the rest of the ingredients.
Mix well, place on a parchment paper and form the base, about ¼ to ⅓ of an inch thick. Bake for 25-30 minutes, until the crust is firm.
Top with tomato sauce and desired toppings; broil for another 5 minutes.