A low-carb pizza with one of my favorite veggies.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower florets, cover, and steam until tender, 2 to 6 minutes. Allow to cool. Grate cauliflower and measure out 1 cup.
Preheat the oven to 450 degrees F (230 degrees C). Spray a circular or rectangular metal baking pan with cooking spray.
Combine grated cauliflower, 1/2 cup mozzarella cheese, and egg in a large bowl. Press mixture into the prepared baking pan evenly. Sprinkle with basil, parsley, oregano, fennel, and garlic powder.
Bake in the preheated oven until lightly browned, 12 to 15 minutes. Remove crust from the oven and sprinkle with bell pepper, onion, and tomato. Top with remaining 1/4 cup of mozzarella cheese.
Preheat the oven’s broiler. Return cauliflower pizza to oven and broil until cheese has melted and crust is crispy, about 5 minutes.
Per Serving: 110 calories; protein 8.6g; carbohydrates 9g; fat 4.9g; cholesterol 60.1mg; sodium 165.3mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.