What if your guilty pleasure didn’t have to feel so guilty? That’s right — pizza that tastes just as delicious, but without the grease, high-carb content and high sodium. With its protein, vitamins, minerals, fiber and phytonutrients, this pizza runs circles around the everyday variety. You’ll love the fantastic, gluten-free crust, topped with veggies, Parmesan and Italian herb toppings. Make it for dinner tonight and convert your pizza-loving family and friends to a new favorite.
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1/4 head of cauliflower, cut into florets
3/4 cup chickpea flour
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1/2 zucchini, thinly sliced into rounds
1/2 red bell pepper, thinly sliced into rounds
1/2 yellow bell pepper, thinly sliced into rounds
2 tablespoons grated Parmesan
1 tablespoon fresh oregano or 1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
- In a food processor, pulse the cauliflower until very finely chopped. Measure 1/2 cup and put into a medium bowl.
- Add the chickpea flour and salt. Stir in 3/4 cup of water and let stand for 20 minutes.
- Heat the oven to 450° F. In a 9- or 10-inch ovenproof skillet, heat 1 tablespoon of the oil over medium-high heat.
- Pour in the batter and let cook until the underside is golden brown, 3 to 4 minutes. Flip the crust and remove from the heat.
- Top with the zucchini, red bell pepper and yellow bell pepper, drizzle with the remaining 1 tablespoon oil and sprinkle with the Parmesan.
- Bake until the vegetables are tender, 12 to 15 minutes. Sprinkle with the oregano and red pepper flakes, slice and serve.
Nutrition information (per serving)
Makes 2 servings
Total fat: 18.5 g
Saturated fat: 3.5 g
Protein: 13.8 g
Carbohydrate: 32.4 g
Dietary fiber: 7.3 g
Sugar: 8.3 g
Added sugar: 0 g
Cholesterol: 5 mg
Sodium: 356.5 mg
—Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness.