Low Calorie Pizza. It’s a thing.

Spring has finally sprung!  That means the flowers are blooming, the weather is perfect, and my birthday is mere weeks away.  It also means that Summer is also mere weeks away and this is L.A., so we all have to start prepping our beach bodies (even if we don’t go to the beach because traffic is terrible, and who wants to spend an hour driving to the beach, and another hour parking, on a weekend?).

Okay so maybe we don’t all need beach bodies, but we also don’t need pizza every day, even though we wish we could sometimes. I mean, it’s the world’s perfect food, right?

But I was doing some Pinterest-ing the other day and saw some recipes for a pizza crust made of cauliflower.  What!  Cauliflower!  I’ve been kind of obsessed with cauliflower lately as a low-calorie potato substitute, but could it possibly sub in for my beloved pizza crust?

It starts with taking some cauliflower and pulsing it in a food processor until it’s chopped into a fine powder.

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Sidenote: At this point you could use it as a substitute for rice! So many options for a simple vegetable!

Now you have to get as much water as possible out of the cauliflower so that you can get a crispy crust. So microwave it for a few minutes and then lay it on a kitchen towel to cool.  When it’s cool enough, wrap the towel around and squeeeeeeeze until  you get as much water out as possible.  It will be a surprising amount. You’ll be left with these dry cauliflower crumbles.

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In a bowl, mix the cauliflower with 1/4 cup parmesan, 1/4 cup mozzarella, 1/2 a teaspoon each of dried basil and dried oregano, along with 1/4 teaspoon of salt and a few red chili flakes.  Oh and most importantly, one egg!

Mix it all together and lay it on parchment paper.  Form into a pizza-like shape.  This is the best because you don’t need to roll out dough.  I’m terrible at rolling out dough.

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You bake it in the oven for 10 minutes until it’s nice and golden brown.

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Then, add your toppings, and pop back in the oven for 7-8 minutes until the cheese is golden brown. I added (turkey) pepperoni and mushrooms.  And look what you get:

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A pizza!  Look you can even slice it!

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Now, how did it taste?  Surprisingly good.  The crust was really solid and the whole thing was actually very satisfying.  I didn’t miss the bread at all!  It’s no replacement for regular pizza, of course, but it’s actually so easy to make that I would prefer making this type of crust at home rather than regular pizza crust.  Plus then I won’t feel guilty about eating the whole thing.  Not that I did that, of course…

You can find the recipe I used here.

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