Low carb individual sized gluten free mini pizza crusts are great to eat for a healthy lunch, dinner, or snacks. Once you get the hang of ricing cauliflower in your food processor ( very easy in 5 minutes) , this recipe is a cinch! Cauliflower is a low carb yet nutrient rich vegetable that you can substitute for grain in most recipes and it tastes great this way.
I can make these mini pizza crusts without using any flour. That means I can eat not only a healthier crust but also eliminate the high carbohydrate content of regular dough .
That works for me!
The recipe makes 12 mini pizza crusts. I calculate that each crust is just 1 Point Plus on WW+ the topping. Yes,- I'm back counting points on Weight Watchers after a long time partying! I put on some weight, struggling with my clothes, and realize it's time for me to start counting those points again and eating more consciously.
I know that I need to start my day with a food plan. It's just that simple- otherwise the little kid in me can make some very poor choices.
Cauliflower pizza crusts fit into a healthy diet plan. They can be topped any way you like them.
They are gluten free and grain free.
These are some of the toppings I've used for my mini pizza crusts :
- Marinara sauce, shredded cheese, mushrooms
- Chopped summer tomato, red onion, chopped cucumber
- Large slice of tomato covered in shredded cheese and a basil leaf
Author: Judee Algazi
Prep Time: 10-15 minutes
Bake Time: 15 minutes + 5 minutes again
Equipment: Food Processor
Preheat Oven: 450 degrees
Makes : 12 mini pizza crusts
1 head of cauliflower chopped ( then riced in the food processor- see below)
2 large eggs, beaten
1 cup of shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Freshly cracked pepper to taste
optional: add garlic powder is desired
Preheat oven to 450 degrees
How to rice your cauliflower :
Place 1/2 of the cut up cauliflower in a food processor using the metal blade. Whiz a 2-3 times very quickly ( on off , on off, on off) until the cauliflower resembles rice. Remove from the processor and place in a large mixing bowl. Repeat with the other half of the cauliflower.
Cook Your Cauliflower:
Place the riced cauliflower in a large skillet and cook on med high for 3-5 minutes, stirring frequently. Taste cauliflower to see if it is cooked but not overcooked. Remove from heat and return to the mixing bowl. Add the eggs, shredded mozzarella cheese, salt and pepper and mix well with a spoon.
Bake Your Pizza Crusts:
Cover two cookie sheets with parchment paper. Spray well with cooking oil spray.
Using a 1/4 cup measuring cup, scoop out 12 scoops onto the cookie sheets .
Flatten each scoop with the palm of your hand to make a small round circle.
Place in oven (450 degrees) for 15 minutes until the pizza crusts begin to brown.
Remove from oven. Place toppings on Pizza crusts and put back in the oven for 5 more minutes.
Or ** Remove from oven, allow to cool, and save for later. Top and heat just before you would like to eat them.
|Scoop 1/4 cup of the cauliflower and egg mixture into mounds onto cookie sheets|
|Flatten with palm of hand and bake for 15 minutes|
1. If you don't want to or can't use a food processor, you can grate the cauliflower with a hand grater. It will be more time consuming.
2. Prepare and bake the crusts in advance for the 15 minutes and then top them and bake again for 5-10 minutes before eating
3. My parchment paper is brown because I use an all natural parchment that has not been chlorinated.
4. These pizza crusts are not as crunchy as a non grain crust, but still really work well. Try my plantain pizza crust for a crispy crust
Blog Author: Judee Algazi
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