Craving pizza but don’t want all the simple carbs and fat? Try this low-carb, low-fat and gluten-free version. The pizza crust uses a cauliflower base rather than a flour base. Cauliflower is a nutritious, fiber-rich veggie that is very versatile in a low-carb, high-fiber diet. It is high in anti-oxidants such as vitamin C, manganese and carotenoids. It also contains glucosinolates and thiocyanates which help increase the liver’s ability to neutralize potentially toxic substances. In addition to being a cancer-fighting veggie, it also has anti-inflammatory properties due to its high vitamin K and omega-3 fatty acid content.
2 1/2 cups cauliflower (about 1/2 a large head), grated or processed in food processor
1 large egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese for the crust + additional as a topping
2 tablespoons grated parmesan cheese
Salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup ground turkey, cooked and seasoned to taste
2 cloves garlic, sliced
1 cup broccoli florets
Fresh basil leaves, optional
Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
Grate the cauliflower using a box grater (or in the food processor) until you have 2 1/2 cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
Mix in the egg, 1/2 cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Don’t be aggressive with the crust as it won’t stay together like typical pizza crust. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
Top the pizza with the sauce, additional mozzarella, ground turkey, broccoli, garlic and basil (or any toppings of your choice). Bake in the oven until melted and bubbly, about another 10 minutes.
This recipe is adapted from the original version by Paula Deen. The original calls for a lot more cheese in the crust but we found it wasn’t necessary.