Personal Pepperoni Cauliflower Pizzas
Ingredients
- 1 (12-oz.) pkg. fresh cauliflower rice or crumbles (about 4 cups)
- 2 Tbsp. water
- Canola oil cooking spray
- ⅔ cup blanched almond flour
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ½ tsp. kosher salt
- ½ tsp. baking soda
- ¼ cup tomato-basil pasta sauce
- 1 cup shredded part-skim mozzarella cheese
- ¼ cup uncured turkey pepperoni slices, quartered
Instructions
- Place cauliflower and water in a microwavable bowl; cover with plastic wrap, and microwave on HIGH until tender, about 4 minutes. Spread cauliflower over a clean kitchen towel to cool slightly, 5 minutes. Gather ends of towel, and squeeze cauliflower to remove excess moisture.
- Preheat oven to 400°F. Line a baking sheet with parchment paper, and lightly coat with cooking spray.
- Stir together cauliflower, almond flour, Parmesan, egg, salt, and baking soda in a medium bowl. Knead until well combined, about 1 minute. Divide dough into 4 (¼-cup) portions; shape each portion into a ball. Place dough portions on prepared baking sheet, and shape each into a 5-inch circle. Bake in preheated oven until crusts are golden brown, about 16 minutes, gently turning crusts over after 10 minutes .
- Top each crust with 1 tablespoon sauce, leaving a ½-inch border around edges. Sprinkle each with ¼ cup mozzarella, and arrange pepperoni over pizzas. Bake until cheese is melted, 5 to 7 minutes.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
268
|
268
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 17 | 17 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 334 | 334 |
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