NUTRITION

SERVINGS

INGREDIENTS

1 cup riced Cauliflower (107g)

1 large Egg (50g)

1 large Egg White (33g)

0.75 cup shredded Part-Skim Mozzarella (84g)

0.25 cup Tomato Sauce (62g)

1 teaspoon Olive Oil (5g)

Fresh Basil (a few leaves)

1 teaspoon Dried Oregano

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  In a food processor, pulse the raw cauliflower until it reaches a rice-like texture. Transfer to a microwave-safe bowl and microwave for 4-5 minutes until tender. Allow it to cool slightly.

• 3

  Once cooled, wrap the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.

• 4

  In a mixing bowl, combine the dried cauliflower, whole egg, egg white, dried oregano, and olive oil until thoroughly mixed.

• 5

  Press the mixture onto the prepared baking sheet in a thin, even circle to form the crust.

• 6

  Bake the crust in the preheated oven for 12-15 minutes or until it starts to turn golden and firm up.

• 7

  Remove the crust from the oven and spread the tomato sauce evenly over its surface, leaving a small border around the edges.

• 8

  Sprinkle the shredded part-skim mozzarella evenly over the sauce.

• 9

  Return the pizza to the oven and bake for another 7-10 minutes until the cheese is melted and bubbly.

• 10

  Once baked, garnish with fresh basil leaves and serve immediately.