Cauliflower Crust Pizza with Spinach and Goat Cheese

If you want to add more Mediterranean recipes to your collection, Cauliflower Crust Pizza with Spinach and Goat Cheese might be a recipe you should try. This recipe makes 4 servings with 107 calories, 9g of protein, and 5g of fat each. For $1.11 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Beach Ready Now requires black pepper, cauliflower, egg, and salt. From preparation to the plate, this recipe takes roughly 40 minutes. It works well as a reasonably priced crust. It is a good option if you're following a gluten free diet. 150 people found this recipe to be flavorful and satisfying. With a spoonacular score of 68%, this dish is solid. Similar recipes include Cauliflower Pizza Crust with Sausage, Spinach, Tomatoes and Pesto, Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust, and Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust.

Servings: 4

 

Ingredients:

¼ tsp. freshly ground black pepper

1 head cauliflower

1 egg, large

1 tsp. minced garlic

½ cup Parmesan cheese, grated/shredded and not packed

¼ tsp. salt

Equipment:

baking paper

baking sheet

oven

frying pan

sauce pan

bowl

Cooking instruction summary:

Crust DirectionsPreheat oven to 425 degrees. Line a round pizza baking sheet with parchment paper or use a Silpat (I learned this the hard way! Your crust will stick to the pan if you don't). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes. Stir Parmesan cheese, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust. Bake in the preheated oven until lightly browned, about 15 minutes.

 

Step by step:


1. Crust Directions

2. Preheat oven to 425 degrees. Line a round pizza baking sheet with parchment paper or use a Silpat (I learned this the hard way! Your crust will stick to the pan if you don't).

3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

4. Add cauliflower, cover, and steam until tender, about 15 minutes.

5. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes. Stir Parmesan cheese, egg, garlic, salt, and pepper into cauliflower until evenly incorporated.

6. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.

7. Bake in the preheated oven until lightly browned, about 15 minutes.


Nutrition Information:

Quickview
104k Calories
8g Protein
4g Total Fat
7g Carbs
11% Health Score
Limit These
Calories
104k
5%

Fat
4g
7%

  Saturated Fat
2g
16%

Carbohydrates
7g
3%

  Sugar
2g
3%

Cholesterol
55mg
18%

Sodium
406mg
18%

Get Enough Of These
Protein
8g
18%

Vitamin C
69mg
84%

Folate
88µg
22%

Vitamin K
22µg
22%

Calcium
188mg
19%

Phosphorus
176mg
18%

Vitamin B6
0.31mg
15%

Potassium
463mg
13%

Manganese
0.26mg
13%

Vitamin B5
1mg
12%

Fiber
2g
12%

Vitamin B2
0.19mg
11%

Selenium
7µg
11%

Magnesium
28mg
7%

Zinc
0.9mg
6%

Vitamin B1
0.08mg
6%

Iron
0.95mg
5%

Vitamin B12
0.26µg
4%

Vitamin B3
0.78mg
4%

Copper
0.07mg
4%

Vitamin A
165IU
3%

Vitamin D
0.31µg
2%

Vitamin E
0.28mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peach Bran Muffins
Minted potato salad
Roasted Garlic Chicken
zucchini fritters with roasted red pepper dipping sauce
Roasted Tomato Basil Soup
Spring Cobb Salad with Raspberry Basil Vinaigrette + Mason Jar Salad
slow roasted marinara sauce
Pumpkin Cheesecake Hand Pies
Pappa al Pomodoro
Baked Oreo Churros
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

What did Bacon say to Tomato? Lettuce get together!

Popular Recipes
The Secret Ingredient (Dijon Mustard): Filet Mignon with Mustard Butter

Serious Eats

Farfalle Pasta with Prosciutto, Spinach, and Pine Nuts

Magnolia Days

What a Juls’ Kitchen cooking class tastes like: Torta della nonna

Jul's Kitchen

Cashew Tofu Quinoa Bowls

Oh My Veggies

Sausage and Pumpkin Pasta

Emily Bites