Sunday, 5 January 2014

Light Mediterranean Cauliflower Pizza (Gluten-Free)

Even if you are not gluten intolerant, this pizza has a healthier crust made from shredded cauliflower and mozzarella! You can also try it with other toppings than the ones suggested here. This is a treat for a person in your family who cannot eat flour-based crusted pizzas.

Give it a try on your next pizza night at home!

Nutritional information:
Low calorie, low carbohydrate, low sodium, high calcium, healthy weight, diabetes appropriate, gluten free.

Preparation time:
1 hour 10 minutes

4 slices


1 medium head cauliflower, trimmed and broken into small florets
  • - 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • - 1/4 teaspoon salt
  • - 2 Meyer lemons or 1 large regular lemon
  • - 6 oil-packed sun-dried tomatoes, drained and coarsely chopped
  • - 1/3 cup green or black olives, pitted and sliced
  • - 1 large egg, lightly beaten
  • - 1 cup shredded part-skim mozzarella cheese
  • - 1/2 teaspoon dried oregano
  • - Freshly ground pepper to taste
  • - 1/4 cup slivered fresh basil


1- Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper.

2- Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.

3- Meanwhile, with a sharp knife, remove the skin and white pith from the lemon(s) and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine.

4- Add egg, cheese and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.

5- Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon-olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve.

Nutritional value per serving:
200 calories; 14 g fat ( 4 g sat , 7 g mono ); 62 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 11 g protein; 3 g fiber; 475 mg sodium; 451 mg potassium. Vitamin C 94% daily value, Calcium 26% daily value, Folate 16% daily value

Eating Well:

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