This gluten-free pizza crust can be turned into mini, easy-to-eat pizzas. It just so happens that this is the healthiest pizza crust around. With six different types of B vitamins for energy, lots of vitamin C, and a load of antioxidants, this is a super snack.
- Yield: 12 pizza bites
- 1 large head of cauliflower, cored and broken into large florets
- 1 egg
- 4 ounces (115 g) soft goat cheese (Chevre)
- 1 tablespoon (3 g) dried oregano
- 1 teaspoon salt
- Tomato or pizza sauce
- Parmesan or mozzarella cheese
- Olives, pepperoni, etc.
- Preheat the oven to 400°F (200°C, or gas mark 6). Grease a 12-cup mini-muffin pan.
- In a food processor, chop the cauliflower until it is a rice-like consistency. Bring a pot of water to a boil. Add the cauliflower and cook it for 6 to 8 minutes, until soft. Strain and rinse with cold water. Lay out a clean kitchen towel. Pour the “rice” onto the towel, wrap the towel around the “rice,” and twist it and squeeze out as much water as you can.
- In a medium bowl, beat the egg and add the goat cheese, oregano, and salt. Add the cauliflower “rice” and blend it all together with your hands. It’s messy, but it works best this way.
- Evenly spoon mixture into the muffin cups, filling them close to the top. Press down the dough evenly and firmly to ensure it sticks together. Bake for 15 to 18 minutes, or until the tops start to turn a light brown. Remove from the oven and let cool in the pan for at least 10 minutes.
- Dip in tomato sauce or add whatever toppings you desire.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.