Day 2: Cauliflower Crusted Pizza

After I posted my blog entry yesterday I realized that I needed to eat some more calories, so I had a small bowl of Crisp Rice Cereal (TJ's knock-off of Rice Krispies) and Gorilla Munch with some Vanilla Almond Milk.

And for today:

Breakfast:
Spinach, mushroom, tomato, and cheese omelet (with an egg and egg whites).
Toast with some butter
Tea with some honey from my friend's bees (the honey tastes delicious and so different from what you get in the stores!)

Lunch:
Rotisserie Chicken (breast meat)
Sweet Potato Soup

Dinner:
Cauliflower Crusted Pizza (see recipe below)

Snacks:
Almonds
Dried Cherries
Popcorn
Frozen yogurt with granola and kiwi

Cauliflower Crusted Pizza



I had originally found a recipe on Pinterest (you should really check out the site if you haven't, although it could become a bit addicting!) for a cauliflower crust pizza. The site that I had found is no longer around, so I had to do a Google search and I came upon this recipe from Eat.Drink.Smile. It looked like a good one to try out, so I did. It turned out really great and tasty. I wouldn't say that it tasted exactly like pizza dough, but it wasn't a bad substitute.

Cauliflower Crusted Pizza

Ingredients:
1 cup cooked, riced cauliflower
2 cups shredded lite mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp minced garlic
1/2 tsp garlic salt
1/3 cup pizza sauce
3 slices of Canadian Bacon, chopped
1 cups of Spinach, raw
1/2 Tomato, diced
1/2 medium Zucchini, sliced
1/4 cup Mushrooms
Olive Oil (optional, I did not use it)

Directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and the remaining cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.* I cooked the spinach, mushrooms, zucchini, and Canadian bacon in a skillet until the spinach was wilted and the zucchini was softened.

Nutritional Information: (I get the nutritional information from My Fitness Pal's recipe calculator and it seems like it is pretty accurate).
2 Servings (4 slices when cut into 8 slices)
Calories: 268
Carbs: 13g
Fat: 12g
Protein: 28g
*I don't know the rest of the nutritional information