Classic Favorite
Grilled Vegetable Pizza with Cauliflower Crust
Ingredients
- 2 lb cauliflower florets
- 2 large eggs
- ¼ cup almond flour
- 1 tsp kosher salt
- 2 Tbsp olive oil
- 2 zucchini, cut into ½-inch-thick slices
- 1 red onion, cut into ½-inch-thick slices
- 1 cup pizza sauce
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 (6-oz) pkg sliced pepperoni
Instructions
- Preheat oven to 425°F. Process cauliflower, in batches (if necessary), in a food processor until a rice-like consistency.
- Spoon into a microwave-safe bowl. Add ½ cup water; cover and microwave at HIGH 12 to 15 minutes, stirring occasionally, or until cauliflower is very tender.
- Drain and squeeze cauliflower very dry with paper or kitchen towels.
- Return to bowl, and stir in eggs, almond flour and salt.
- Press into 2 large (¼-inch-thick) rounds on parchment paper-lined baking sheets. Coat with cooking spray.
- Bake 22 to 25 minutes or until lightly browned.
- Meanwhile, preheat grill or grill pan to medium-high heat. Brush oil over zucchini and onion.
- Grill vegetables, covered with grill lid, 4 to 5 minutes per side or until tender.
- Spread pizza sauce over crusts. Top with grilled vegetables, mushrooms and pepperoni.
- Bake 10 minutes or until mushrooms are tender. Cut into wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 |
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