PCOS NUTRITION CENTER BLOG

If pizza normally leaves you feeling like you overindulged, you’ll love this version with a crispy cauliflower crust. Over 100% of the recommended amounts for vitamins A and C are found in one serving of this tasty pie. Recipe from The PCOS Nutrition Center Cookbook: 100 Easy and Delicious Whole Food Recipes to Beat PCOS.

Serves 3

Ingredients

1 small head of cauliflower, cut into florets
1/2 cup almond flour
1/3 cup shredded cheddar cheese
1 tablespoon grated parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 eggs
Cooking spray
1 teaspoon canola oil
2 cups kale, chopped
1/8 teaspoon crushed red pepper
1 cup prepared pizza sauce
4 ounces shredded mozzarella cheese

Instructions

Preheat oven to 450 degrees F.

Place a medium sized cast iron skillet in oven while it heats.

Pulse cauliflower florets in a food processor until it resembles rice. Measure 3 1/2 cups of the riced cauliflower. Place in a microwave safe bowl and cook on high for 6 to 7 minutes. Remove from bowl and wrap in paper towels, pressing to remove excess water. Allow to cool 5 to 10 minutes.

In a large bowl, mix cauliflower, almond flour, cheddar and parmesan cheeses, oregano, basil, garlic powder, black pepper, half of salt, and eggs to form a dough.

Remove skillet from oven and spray with cooking spray. Press dough into bottom of skillet. Bake 15 minutes or until crust is golden brown. Remove from oven.

While crust cooks, heat oil in a medium saute pan over medium heat. Add kale and season with remaining salt and crushed red pepper. Saute 5 minutes or until leaves have softened. Set aside.

Top crust with sauce, leaving 1 inch uncovered at edges. Top with mozzarella and kale. Return to oven and cook 10 more minutes or until cheese is bubbling. Allow to cool slightly before serving.

Tips

• Add chopped fresh basil to your sauce to add extra flavor
• Kale can be substituted for spinach or other favorite vegetables
• Remaining riced cauliflower can be refrigerated up to 2 days and used in other recipes Stuffed Peppers

Nutrition information per serving

270 calories, 21 g carbohydrate, 8 g fiber, 20 g fat (8 g saturated fat), 25 g protein, 580 mg sodium