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Cauliflower Caprese Pizza (Stage 3)
INGREDIENTS:
  • - Crust:
  • - Medium head (~4 cups) cauliflower
  • - 1/3 cup park skim mozzerella cheese
  • - 1/4 tsp. salt
  • - 2 tsp. crushed or minced garlic
  • - 1 tsp. onion powder
  • - 2 tsp. Italian seasoning mix
  • - 2 tbsp. ground flaxseed
  • - 1/2 cup liquid egg whites
  • - Toppings:
  • - 1/4 cup Fini brand balsamic glaze
  • - 1/2 cup shredded part skim mozzarella cheese
  • - 2 tbsp. parmesan cheese
  • - 3/4 cup sliced tomato
  • - 10 oz. cooked chicken breast, sliced into strips
  • - Basil, for garnish

1. Preheat oven to 425°F. Put a pizza stone or pan in the oven to heat. Cut off florets of cauliflower and put in a food processor. Pulse for about 30 seconds until cauliflower is crumbled like "snow". 

2. Put cauliflower in a bowl, cover and microwave for 4 minutes. Dump cooked cauliflower onto a clean dish towel and allow to cool. Once cooled, wring out as much liquid as you can from the cauliflower. The more liquid you get out, the better the crust will be. 

3. Put the drained cauliflower into a bowl. Add the remaining crust ingredients and mix well with your hands. 

4. On a piece of parchment paper coated with cooking spray, pat out the cauliflower mixture into the pizza crust. Pack as tightly together as possible while you form the crust. Aim for a little less than 1/4 inch thick. Make a ridge around the outer edge with your fingertips. 

5. Carefully transfer the parchment paper with the crust to the heated pizza stone. Bake the crust for 15 minutes, or until golden brown. While crust is cooking, assemble your pizza toppings. 

6. Once crust is browned, remove from the oven and add your toppings. Spread the glaze and distribute toppings evenly on crust. 

7. Carefully put the pizza back into the oven and cook another 12 minutes. Remove from oven and garnish with chopped fresh herbs like basil or oregano. Slice into 4 pieces and enjoy!

Prep Time 00:25; Total Time 00:50; Calories 260; Carbohydrates 12g; Cholesterol 77mg; Fat 10g; Fiber 3g; Protein 31g; Saturated Fat 305g; Sodium 498mg; Recipe Yield 4 servings

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