Quite some time ago, Nurse Z mentioned to me a cauliflower pizza crust she made without flour. I admit, when I first heard it, I was pretty skeptical. Plus, she told me it wasn't that lo-cal so I kind of put it on the back burner. But at some point, something clicked and I did some quick math and I decided I could a) lower her calorie counts and b) totally make it part of a good meal that wouldn't set my calorie budget way back.
The story of cauliflower pizza night is one of my typical kitchen experiments. I went to the gym after work and grocery shopped after that, arriving home by just before 8pm. I started to prep before hopping in the shower, and the instructions seemed so easy I had Boyfriend take over the work while I was gone. He did wonderfully, even taking a very aesthetically pleasing Ingredients picture! But, the pizza crust wouldn't be done before 9pm so if it didn't work out (and cauliflower pizza crust? who thought this would be a good idea?!?) we would be pretty hungry. But it DID work out, and it made for a delicious lunch (uh..i mean breakfast) the next day. But it did work, and it worked so well that I think cauliflower and eggplant will just always be in my fridge.
-psst, could be a little lighter....
*Makes 6 servings/slices*
1.25 cups (or about 10 oz) "riced" cauliflower --> 70 cal
2.5 servings fat free cheddar cheese (70g) --> 110 cal
2.5 servings fat free cheddar cheese (70g) --> 170 cal
1 egg --> 80 cal
Salt, Italian Seasoning, pepper (to taste)
Total: 430 cal = just over 70 cal/slice
2) "Rice" the cauliflower in a food processor or use a grater
3) Dump in remaining ingredients and spices and blend until the cheese melts with the hot veg and becomes kind of gooey (see pic)
Spread out the dough to desired thickness (1/4 inch?)
Bake at 400 degrees for about 20 minutes.
**Broil for 5 minutes, flip and broil for another 3 minutes for crispness**
Notes: 1) It takes a bit of creativity to flip this thing. I put it onto a big plate then held the cookie sheet under it with an oven mitt. 2) Crispness is important when topping it, but I only broiled on one side when I made it.
1) slice eggplant into thin (1/4 inch) round pieces
2) Pam spray and heat grill pan
3) Spray or brush one side of the rounds with olive oil, season the rounds on one side with salt and pepper.
4) Grill first on unseasoned side until you see grill marks, flip and do the other side. (4 mins each side?)
It turned out wonderfully, tasted a LOT like regular pizza and really filled me up.
Mmm....that leaves lots of room for dessert!!