per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories from Fat 16
% Daily Values*
Total Fat 1.81
Saturated Fat 0.07
Polyunsaturated Fat 0.14
Monounsaturated Fat 0.03
Total Carbohydrate 23.86
Dietary Fiber 4.80
Vitamin A 1.00%
Vitamin C 78.75%
* Nutritional Values are estimated and may vary
This will make you feel like you're eating a cheat day meal, but there's nothing bad about it. It is also gluten-free, and sugar-free, with a vegan option.
100g cauliflower (~1 C de-stemmed)
1/4 C egg whites (use flax egg to make vegan)
1/4 C quinoa flakes
1 tsp fresh rosemary
1/2 tsp fresh thyme
1/4 tsp dried oregano
Freshly ground pepper, to taste
Pre-heat oven to 425 degrees.
Place raw cauliflower florets in a food processor or blender. Blend until it is â€œricedâ€ (in very small rice-like pieces).
In a small bowl, combine cauliflower, quinoa flakes, egg, and spices.
Cut 2 circles of parchment paper the size of a 10 inch pizza stone or baking sheet. Press your â€œdoughâ€ onto one sheet of parchment, spreading to create a thin crust (1/8-1/4 inch thick). Place other sheet on top of crust and bake for 20 minutes.
Meanwhile, prepare toppings.
When crust is done (should have turn slightly golden and firmed up), remove from oven and flip over so that the bottom is now to top. Remove the top sheet of parchment.
Top crust as desired. Return to oven and bake for 15 more mins.
Remove from oven and sprinkle with your favorite additions. I used (vegan) Parmesan and red pepper flakes.
Note: If crust doesnâ€™t seem done after the first 20 mins, remove top sheet and bake ~5 mins more before adding topping.
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