Roasted Cauliflower Pizza with Spinach
Indulge in a low-carb pizza night with our delicious diabetes-friendly cauliflower crust pizza! Made with low-carb cauliflower crust and topped with tomato, mozzarella, spinach and basil. It is a satisfying and healthy choice for any meal.
Servings: 8
Calories: 175.9kcal
Ingredients
For the Crust
- 4 cup cauliflower riced
- ½ cup spelt flour
- ½ cup almond flour
- ½ tsp garlic powder
- 1/2 tsp salt
- 1 egg beaten
- ½ cup mozzarella cheese finely grated
- 2 tbsp olive oil
Toppings
- 1/2 cup mozzarella cheese shredded
- 12 cherry tomato quartered
- 1 handful spinach
- 10 leaves basil torn
Instructions
- Preheat oven to 500˚F and place the oven rack on the second from the lowest position. Heat a cast iron flat top sheet or a cookie sheet (lined with foil if you wish) in the oven as it preheats.
- Measure 4 cups of riced cauliflower in a microwave safe bowl. Microwave on high for 4 minutes. Stopping halfway to toss. When cool enough to handle, squeeze the liquid out of the cauliflower using paper towels. Set aside and allow the cauliflower to cool.4 cup cauliflower
- Add the spelt flour, almond flour, garlic powder, salt and stir well. Add the egg and cheese and work the dough with your hands so that it is all evenly distributed.1 egg, ½ cup spelt flour, ½ cup almond flour, ½ tsp garlic powder, 1/2 tsp salt, ½ cup mozzarella cheese
- Carefully remove the sheet from the oven, place it down on a heatproof surface. Brush the sheet with the olive oil. Spread the cauliflower mixture in a large oval, making a lip, like a “pizza crust edge.2 tbsp olive oil
- Bake the crust without the toppings for 10 min, remove from the oven and sprinkle the crust (starting with the cheese) with all the toppings. Bake for another 8-10 minutes.1/2 cup mozzarella cheese, 12 cherry tomato, 1 handful spinach, 10 leaves basil
- Remove from the oven, let cool for a few min, cut and enjoy!
Cooking Tips
- Squeezing the cauliflower: Ensure to thoroughly squeeze out as much water as possible from the riced cauliflower to prevent a soggy crust.
- Pre-baking the crust: Pre-baking the crust before adding toppings helps to achieve a firmer, more pizza-like texture.
- Substitutions: For a gluten-free version, substitute spelt flour with a gluten-free flour blend. For a dairy-free version, use dairy-free cheese alternatives.
- Even thickness: Using a rolling pin over parchment paper can help achieve an even thickness for the crust, which ensures even cooking.
Nutrition
Nutrition Facts
Roasted Cauliflower Pizza with Spinach
Serving Size
1 slice
Amount per Serving
Calories
175.9
% Daily Value*
Fat
11.1
g
17
%
Saturated Fat
2.9
g
18
%
Trans Fat
0.003
g
Cholesterol
31.5
mg
11
%
Sodium
268.9
mg
12
%
Potassium
322
mg
9
%
Carbohydrates
12.5
g
4
%
Fiber
3.6
g
15
%
Sugar
2.6
g
3
%
Protein
8.1
g
16
%
Vitamin C
44.7
mg
54
%
Vitamin D
0.2
µg
1
%
Calcium
111
mg
11
%
Iron
1.4
mg
8
%
Magnesium
19
mg
5
%
Zinc
0.7
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.