If you want to eat pizza and stay slim at the same time, you no longer have to make a deal with the devil. By making a few clever swaps, you can turn your favorite snack into a great source of nutrients, and even sneak in a serving of veggies in at the same time. Nutritionist Chelsey Amer recommends swapping out regular dough for cauliflower to create a crust that is low in carbs and high in flavor!
- 1 lb cauliflower florets
- 1 tbsp dried parsley
- 1 tbsp Italian seasoning
- 1/3 cup shredded mozzarella
- 2 tbsp grated Parmesan
- pinch salt
- freshly ground pepper
- 1/4 tsp red pepper flakes
- 1 egg, beaten
1. Pre-heat the oven to 350°.
2. Spray 2 baking sheets with cooking spray, top with parchment paper, and spray again.
3. In a food processor, grate the cauliflower until it turns into a fine, rice-like consistency. Transfer to a clean kitchen towel and squeeze out as much moisture as possible. Return cauliflower rice to the processor, add the rest of the ingredients, and process quickly until well-combined. Divide dough into 2 batches and form about 6-7 inch discs on each baking sheet.
4. Bake for about 35 minutes, rotating the baking sheets halfway through.
5. Remove from oven and top with your desired topping.
6. Return to oven for a few more minutes and then enjoy.
Optional toppings: Marinated mushrooms, artichokes, sun-dried tomatoes, roasted marinated peppers, and fresh basil.