The Carb-less Pizza
Friday, March 15, 2013
Yes. You read that correctly...
Yesterday, a miracle occurred in my kitchen. I enjoyed a whole pizza. Minus the calories.
Most people would read the title of this post and say 'when pigs fly' or some other cynical and sarcastic common phrase. If I hear someone make one of these remarks, I'm going to tell them pigs must be flying because (despite the other times many foodies, myself included have had this dream) I was not dreaming!
Someone could make millions off of the concept but I'm going to give it to you for free because it would just be selfish not to share!
There is one small technical issue with this post.. my pictures will not upload for some reason!
I always make sure there's a photo for each step of the way for the culinarily challenged readers.
I promised a few people I would post the recipe today (I guess some people are that desperate to commit faux-carbocide) so I'm going to post the recipe today and once I've figured out my tech problem I'll add the rest!
It's still a very easy recipe!!
YOU WILL NEED:
(FOR THE CRUST)
1 CAULIFLOWER CUT INTO SMALL PIECES (OR EQUIVALENT AMOUNT PRE-CUT)
2 TSP GARLIC PASTE
1 TBSP GRATED CHEESE (PREFERABLY MOZZARELLA)
2 TSP OLIVE OIL
SALT AND PEPPER
(FOR THE SAUCE)
1 CLOVE OF GARLIC (CHOPPED)
1 CAN CHERRY TOMATOES
2 TSP SUGAR
1/2 CHILLI FLAKES
FRESH BASIL LEAVES
1/2 TEASPOON OREGANO
SALT AND PEPPER
LOW FAT MOZZARELLA CHEESE
Preheat oven to 400 Degrees F.
Blend the cauliflower in a food processor until it has become a grainy paste. Pour into a mixing bowl and mix in the garlic paste, olive oil, egg and grated cheese. Mix all the ingredients together. Add a pinch of salt and pepper.
Cover a flat baking tray with parchment paper. Grease the paper with a little bit of olive oil. Sprinkle a pinch of polenta mixture on to the tray.
Take about 3 heaps of cauliflower and flatten it out onto the tray with a spatula into the pizza shape of your choice.
You should have enough 'dough' left over for 1 another medium sized pizza. Repeat sequence with the rest of the dough.
Bake for 20-25 or until golden. With a large spatula, carefully turn the pizza crust over and bake the other side for 10 minutes. (You may put the crusts under the broiler for a few minutes to make them extra crispy but make sure they don't burn!)
While the crusts are baking, make the sauce. In a pan, heat up a tablespoon of olive oil, add the chopped garlic, sauté until softened a little and add the can of tomatoes. Smash the pieces of tomato so the sauce is a little smoother. Add the rest of the ingredients.
Once the pizza 'dough' is golden and hard, smooth a large amount of the sauce on top and leave about a half inch space around the outside to make the crust. Top with (low fat) fresh mozzarella cheese and top with a little olive oil, salt and pepper.
Add your favourite toppings. Bake for 10 minutes. Sprinkle some basil leaves for decoration and