White Margherita Cauliflower Pizza

  

Who doesn’t love Pizza, like the real deal pizza? Definitely a cheat meal, but it doesn’t have to be! I have perfected this guilt-free Cauliflower Pizza crust and every time I make it, it seemes to get better and better! The taste is so similar IT WILL satisfy you! 
This recipe is an oldie but goodie and one of the first things I “discovered” when I started eating cleaner. An for the non-believers, as you can see, this one won’t crumble up and die! It won’t fall apart and the secret is in squeezing out the access water from the cauliflower. Your pizza will never fall apart again. Then you can go to town on any toppings of your choice. What I did:
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White Margherita Cauliflower Pizza

1 head of cauliflower cooked, riced
1 cup low fat shredded low fat mozzarella 
1 egg and 1 egg white (or 2 egg whites) 
2 tbsp parsley ( may use dried, but I like fresh)
Salt and pepper to taste
Oregano to taste (also like fresh)
Optional:
1 tbsp minced garlic
2 tbsp diced onion 
Tomato sauce (also great without)

My toppings were:
1 Large Heirloom tomato, chopped
A handful of Basil
2 small low fat mozzarella balls, chopped

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HOW

Preheat oven at 450deg.

Extract ALL excess water (1/2-1 cup is not uncommon) moisture from riced cauliflower using a strainer, cheese cloth or paper towel – Make sure it is dry! This is the reason why it will fall apart, all the extra unnecessary moisture. 
Add all the ingredients to it and mix with  with a wooden spoon. 

Gently pat mixture down over an non stick sprayed pizza pan or cookie sheet and place in oven at 450deg for about 15-20 min or until it starts to brown. Take it out, spread tomato sauce (if using), sprinkle cheese and arrange your ingredients over the top and make it your own.  May leave out sauce and make white pizza variation instead and it will still be delicious!
 
Return to oven under broiler on high for 2-3 minutes. 

That’s it!! I hope you love it!
ENJOY!

Xoxo, Ana?
Count Colors, Not Calories!?⠀⠀ ⠀
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