Cauliflower Flatbread Pizza

Welcome to another edition of the Healthy Teaching Kitchen, brought to you by the Miami VA Healthcare System’s Nutrition and Food Service. In honor of National Diabetes Awareness Month, here’s a tasty alternative to regular pizza.

Ingredients

Flatbread
• 1 cauliflower head, roughly chopped
• 1 tables spoon grated Parmesan cheese
• 2 large egg whites
• 1 garlic clove, minced
• Salt and pepper to taste
• Non-stick cooking spray (as needed)

Suggested Flatbread Toppings

*Topping can be adjusted according to your prescribed diet
• ½ cup low-sodium marinara sauce
• ½ cup shredded part-skim mozzarella cheese
• ½ cup pre-sliced cremini mushrooms
• ½ cup sliced red bell pepper
• 2 tablespoons of sliced drained black olives

Instructions

1. Preheat oven to 375 degrees.
2. Place roughly chopped cauliflower in a food processor; pulse 10 to 15 times or until finely chopped (cauliflower will resemble the look of rice). Transfer cauliflower to a microwave safe dish and microwave for 6 minutes (times may vary). Remove from microwave and let cool.
3. Place cooled cauliflower in a clean kitchen towel and squeeze until very dry.
4. Place cauliflower, Parmesan cheese, egg whites, minced garlic, salt and pepper in a bowl and mix until thoroughly combined.
5. Line a 9×13-inch cookie sheet with parchment paper and press cauliflower mixture out to an even thickness. Spray crusts with cooking-spray and par-bake for 15 minutes at 375°.
6. Remove flat bread from oven and place marinara sauce, mozzarella cheese, sliced mushrooms, red bell peppers, and black olives.
7. Bake for another 5-8 minutes at 375° or until cheese is melted. Remove from oven and dig

Nutrition Facts per Serving (with toppings)

Calories: 250 Kcal
Carbs: 29 grams
Protein: 19 grams