Low Sodium Cauliflower Pizza
Indulge in the guilt-free pleasure of homemade **Low Sodium Cauliflower Pizza**, a wholesome and flavorful twist on traditional pizza. This recipe transforms a large head of cauliflower into a golden, crispy crust that's seasoned with garlic powder, oregano, and basil for an irresistible flavor. Topped with low sodium tomato sauce, fresh tomato slices, and gooey mozzarella, this pizza is perfect for those watching their salt intake without sacrificing taste. The secret to the perfect crust lies in thoroughly wringing out the moisture from the cooked cauliflower, ensuring a crisp texture that holds up beautifully under your toppings. Ready in just an hour, this nutritious, gluten-free, and low-sodium recipe is a crowd-pleaser for weeknight dinners or weekend indulgence. Garnish with fresh basil for a pop of color and aroma, and enjoy every bite!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 0.5 cup Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 0.25 teaspoon Black pepper
- 0.5 cup Low sodium tomato sauce
- 1 medium Tomato, thinly sliced
- 0.75 cup Low sodium mozzarella cheese, shredded
- 0.25 cup Fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the leaves and core from the cauliflower. Cut it into florets, then run them through a food processor until it resembles rice. Measure out 2 cups of this cauliflower rice.
Microwave the cauliflower rice in a microwave-safe bowl, uncovered, for 5-7 minutes until soft. Let it cool slightly.
Place the cooked cauliflower rice in a clean kitchen towel, and wring out as much moisture as possible. The drier it is, the better the crust will be.
In a large bowl, combine the dried cauliflower rice, 1/2 cup mozzarella, Parmesan cheese, egg, garlic powder, oregano, basil, and black pepper. Mix until fully combined.
Transfer the cauliflower mixture to the parchment-lined baking sheet. Shape it into a flat, round pizza crust, about 1/4 inch thick.
Bake the crust in the preheated oven for 20 minutes or until golden brown and firm.
Remove from the oven and spread the low sodium tomato sauce over the crust. Top with sliced tomato and 3/4 cup low sodium mozzarella cheese.
Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from oven, garnish with fresh basil leaves, slice, and serve.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 25.9 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1482 mg | 114% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3373 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
