LOW CARB MUSH­ROOM CAU­LI­FLOWER PIZZA

Northern Living - - RECIPE -

IN­GRE­DI­ENTS

Crust: 400g. cau­li­flower 1 large egg, lightly beaten 200g. shred­ded moz­zarella cheese, di­vided 5 tsp. grated parme­san cheese Sea salt, to taste Freshly ground black pep­per Crushed red pep­per flakes Fresh basil 4 1/2 tbsp. tomato sauce

Top­pings: Fresh but­ton mush­rooms Fresh spinach Parme­san cheese, grated Moz­zarella, grated Quesong puti, crum­bled Olive oil Fresh tomato sauce Pep­per­oni

PRO­CE­DURE

1. Line a rimmed bak­ing sheet with parch­ment pa­per and pre­heat oven to 220ºC. 2. Place the cau­li­flower in a mi­crowave-safe bowl and add a splash of water. Cover. Mi­crowave for 3 min­utes or un­til ten­der. Al­low to cool. Dry out in a low oven. 3. Grate cau­li­flower. 4. Add the egg, moz­zarella cheese, parme­san cheese, salt, pep­per, red pep­per flakes, and basil. Stir to com­bine all of the in­gre­di­ents. 5. Pour the cau­li­flower mix­ture onto the bak­ing sheet and form crust into the shape you de­sire. Pat down to cre­ate a flat sur­face. 6. Lightly spray with cook­ing spray, then bake for 20 to 25 min­utes or un­til golden and firm to the touch. 7. Spread tomato sauce over crust. Top with cheeses, mush­rooms, and pep­per­oni. 8. Bake for another 10 min­utes un­til cheese is melted.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.