Tomato and basil pizza on cauliflower crust
Portions
4Preparation Time
Cooking Time
Ingredients
- 1 bag of 500 g Arctic Gardens riced cauliflower
- 2 eggs
- 2 tsp (10 ml) olive oil
- ¼ tsp (1 ml) garlic powder
- ½ tsp (2 ml) dried oregano
- Salt and freshly ground pepper
- 1 cup (250 ml) Italian blend grated cheese
Toppings :
- ½ cup (125 ml) marinara sauce
- 1 ½ cup (375 ml) cherry tomatoes, cut in half
- 1 ½ cup (375 ml) Italian blend grated cheese
- A few rings of sliced red onion
- ¼ cup (60 ml) freshly chopped basil
Preparation
- Preheat oven to 400 °F (200 °C).
- In an ovenproof bowl, cook the cauliflower rice for 25 minutes and stir halfway through cooking to evaporate as much water as possible. Let cool.
- Get out of the oven and mix coarsely with an electric mix.
- In a large bowl, beat eggs with oil, spices, salt and pepper.
- Add cooled cauliflower and grated cheese.
- Line a pizza pan with parchment paper. Spread and press the preparation to form a disc of about 10" to 12" (25 to 30 cm) in diameter.
- Cook for 25 minutes. Flip the crust onto a new piece of parchment paper. Return to the oven and bake for another 15 minutes or so.
- Increase the oven temperature to 500 °F (250 °C).
- Top the crust with sauce, cherry tomatoes, cheese and red onion.
- *Bake in the oven for 7 to 10 minutes and garnish with basil to serve.
Nutrition Facts (per serving) :
Calories: 421
Protein: 24 g
Fat: 31 g
Carbohydrate: 14 g
Fibre: 3 g
Sodium: 695 mg
