We’ve all heard of vegetables on our pizza, but what about under it? Cauliflower plays a supporting role in this recipe and takes the place of traditional flour to form a thin, crunchy crust. A small drizzle of a sweet, tart glaze makes a big splash over a rainbow topping of vegetables.
Slow Cooker Size/Shape: 3- to 4 1/2-quart round or oval
Slow Cooking Time: 4 to 5 hours on low plus 30 minutes on low, OR 2 to 2 1/2 hours on high plus 15 minutes on high
Nutrition Facts
Cauliflower-Crust Pizza with Vegetable Topping and Balsamic Glaze
Calories
Protein
FiberNutrition Facts
| Calories | 206 | |
|---|---|---|
| Total Fat | 4.5 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 55 mg | |
| Sodium | 536 mg | |
| Total Carbohydrate | 24 g | |
| Dietary Fiber | 6 g | |
| Sugars | 14 g | |
| Protein | 20 g | |
Dietary Exchanges
2 vegetable, 1 other carbohydrate, 2 lean meat
Ingredients
Servings 4
Serving Size 2 slices
Ingredients
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Cooking spray -
2 cups finely chopped cauliflower florets and stems (about 1/4 of a large head of cauliflower) -
1/4 cup shredded or grated Parmesan cheese -
2 large egg whites -
1 large egg or 1/4 cup egg substitute -
1 teaspoon dried oregano, crumbled -
1 8-ounce can no-salt-added tomato sauce -
1/4 cup coarsely chopped basil (fresh) -
1/4 teaspoon salt -
1 1/4 cups frozen meatless crumbles, thawed -
1/2 cup sliced button mushrooms -
1/2 cup sliced orange bell peppers -
1/2 cup sliced yellow bell peppers -
1/2 cup sliced green bell peppers -
4 sun-dried tomatoes, snipped into 1/2-inch pieces -
1/2 cup shredded mozzarella cheese (low-fat)
Glaze Ingredients
-
1/2 cup balsamic vinegar -
1 tablespoon honey (or) OR -
1 tablespoon pure maple syrup
Directions
Tip: Click on step to mark as complete.
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Lightly spray the slow cooker with cooking spray. In a medium bowl, stir together the cauliflower, Parmesan, egg whites, egg, and oregano. Using your hands, gently press the mixture to form a crust in the bottom of the slow cooker. -
In the same medium bowl (rinsed and wiped clean), whisk together the tomato sauce, basil, and salt until combined. Spread over the cauliflower crust. -
Place the meatless crumbles, mushrooms, and all the bell peppers on the tomato sauce. Sprinkle the sun-dried tomatoes over all. Cook, covered, on low for 4 to 5 hours or on high for 2 to 2 1/2 hours, or until the mushrooms are soft and the bell peppers are tender. -
Quickly sprinkle the mozzarella over the vegetable topping. Re-cover the slow cooker and cook for 30 minutes on low or 15 minutes on high, or until the mozzarella has melted. -
While the mozzarella is melting, in a small saucepan, stir together the vinegar and honey. Bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer for about 8 to 10 minutes, until the mixture is reduced by half (to about 1/4 cup), swirling the pan and stirring occasionally. -
Using a wide spatula, gently lift the pizza from the slow cooker and transfer to a work surface. Drizzle the glaze over the pizza. Cut into slices.
This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the ÃÛÑ¿´«Ã½. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.
