Cauliflower Pizza Crust
Eggplant Parmesan Pizza
Yes, cauliflower pizza crust!! Cauliflower, egg and cheese make a
delicious, grain-free crust perfect for your favourite toppings.
Makes 2 pies.
Using a prepared low-sodium marinara sauce makes this pizza
perfect for a quick weekend lunch. Make 1 family size pizza or 4
individual pies. Serve with cut up vegetables and hummus dip.
INGREDIENTS
INGREDIENTS
1 small head cauliflower
2 eggs, beaten
2 garlic cloves, minced
1 tsp (5 mL) dried oregano or basil
2 cups (500 mL) grated cheddar cheese or part-skim mozzarella
favourite toppings
DIRECTIONS
Place oven racks on top third of oven. Preheat to 400F (200C). Line a
large baking sheet with parchment.
Remove florets from cauliflower and whirl in a food processor until it
looks like rice. You may have to do this in 2 batches. It should measure
about 4 cups. Alternately you can grate the cauliflower.
Combine cauliflower ‘rice’ with eggs, garlic, oregano and cheese in a
large bowl. Divide into two portions. Mound a portion on one side of
prepared sheet and spread until 1/3 in. thick and 9 in. round. Repeat.
Bake in centre of oven until crusts are golden and crispy around the
edges, 25 to 30 min. Remove from oven and top with your favourite
toppings, making sure not to weigh down the crust. Continue baking in
top third of oven until cheese is melted and toppings are hot, 5 to 8 min.
Let pizzas stand for 3 min before cutting into wedges. Serve
immediately.
1 small eggplant, (about 12 ounces)
¾ cup (175 mL) prepared low-sodium marinara sauce
2 Tbsp (30 mL) chopped fresh basil
1 medium clove garlic, minced medium clove garlic, minced
¾ cup (175 mL) thinly shaved Parmigiano-Reggiano cheese
1-14 inch whole grain pizza crust or 4 small whole grain pitas
DIRECTIONS
Preheat oven to 450°F (230°C).
Preheat grill to medium-high. Cut eggplant into 1/2-inch thick rounds.
Grill, turning once, until marked and softened, 4 to 6 minutes. Let cool
slightly, and then thinly slice into strips. Spread marinara sauce on the
pizza crust or pitas, leaving a 1-inch border. Top with the eggplant, basil
and garlic. Lay the Parmigiano-Reggiano shavings on top. Bake in the
oven until the toppings are hot and the bottom of the crust has browned,
12 to 15 minutes. Makes 4 servings
Nutrition info per serving: calories: 359, fat: 7g, carbs: 59g, protein: 16g, fibre: 9g, sodium:
500g
Adapted from: http://www.eatingwell.com/recipes/eggplant_parmesan_pizza.html
Nutrition info unavailable
Source: http://www.chatelaine.com/recipes/chatelainekitchen/gluten-free-pizza-crust/
Black Bean Nacho Pizza
This Tex-Mex inspired pizza is sure to be a family favourite. Serve
with a green salad.
INGREDIENTS
1 cup (250 mL) canned black beans, rinsed
1/2 cup (125 mL) chopped jarred roasted red peppers
1 medium clove garlic, quartered
1 Tbsp (15 mL) chili powder
¼ tsp (1 mL) salt
1 cup (250 mL) shredded Monterey Jack cheese
2 medium plum tomatoes, diced
4 medium scallions, thinly sliced
¼ cup (60 mL) chopped pitted ripe black olives
2 Tbsp (30 mL) chopped pickled jalapeños
1 – 14 inch pre-made whole grain pizza crust (or crust of your choice)
DIRECTIONS
Preheat oven to 450°F (230°C). Place beans, peppers, garlic, chili
powder and salt in a food processor and process until smooth, scraping
down the sides as needed. Spread the bean mixture on the pizza crust
(on pizza stone or baking sheet), leaving a 1-inch border. Layer on
cheese, tomatoes, scallions, olives and pickled jalapeños. Bake for 1215 minutes. Cut into 6 slices.
Nutrition info per slice: calories: 317, fat: 8g, carbs: 46g, protein: 14g, fibre: 6g, sodium:
692g
Adapted from: http://www.eatingwell.com/recipes/black_bean_nacho_pizza.html
Spinach and Cheese Pizza
Spinach and goat cheese pair perfectly for this quick, delicious
solution to dinner-in-a-hurry.
INGREDIENTS
1 ½ Tbsp (22 mL) olive oil
1 jumbo onion, halved and thinly sliced
Pinch of each salt & pepper
10 oz frozen chopped spinach, thawed and squeezed dry
3 Tbsp (45 mL) goat cheese
1 - 14 inch round pre-made whole grain pizza crust (or crust of your
choice
DIRECTIONS
Preheat oven to 450°F (230°C). Heat oil in a nonstick skillet on mediumhigh. Add onion, salt and pepper. Cook; stirring until golden and soft. Stir
in spinach; spoon on pre-made pizza crust (on pizza stone or baking
sheet), leaving a 1/2-inch border. Crumble cheese on top.
Bake for 12-15 minutes. Cut into 8 slices.
Nutrition per 2 slice serving: calories: 384, fat: 12g, carbs: 63g, protein: 14g, fibre: 12g,
sodium: 667g
Adapted from: http://www.health.com/health/recipe/0,,50400000127153,00.html