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Cook Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided¼teaspoonsalt2Meyer lemons or 1 large regular lemon6oil-packed sun-dried tomatoes, drained and coarsely chopped⅓cupgreen or black olives, pitted and sliced1large egg, lightly beaten1cupshredded part-skim mozzarella cheese½teaspoondried oreganoFreshly ground pepper to taste¼cupslivered fresh basil
Cook Mode(Keep screen awake)
Ingredients
1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
¼teaspoonsalt
2Meyer lemons or 1 large regular lemon
6oil-packed sun-dried tomatoes, drained and coarsely chopped
⅓cupgreen or black olives, pitted and sliced
1large egg, lightly beaten
1cupshredded part-skim mozzarella cheese
½teaspoondried oregano
Freshly ground pepper to taste
¼cupslivered fresh basil
DirectionsPreheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper.Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.Meanwhile, with a sharp knife, remove the skin and white pith from the lemon(s) and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine.Add egg, cheese and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon- olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve.EquipmentParchment paperOriginally appeared: EatingWell Magazine, January/February 2014; updated February 2023
Directions
Preheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper.Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.Meanwhile, with a sharp knife, remove the skin and white pith from the lemon(s) and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine.Add egg, cheese and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon- olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve.EquipmentParchment paper
Preheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper.
Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.
Meanwhile, with a sharp knife, remove the skin and white pith from the lemon(s) and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine.
Add egg, cheese and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.
Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon- olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, January/February 2014; updated February 2023
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Nutrition Facts(per serving)200Calories14gFat10gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
