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With Love From Bex

Sharing my random life is what I do best

Home » Cauliflower Heart Pizza – 8 points+
Dinner, Recipes

Cauliflower Heart Pizza – 8 points+

June 6, 2017 By Becky Leave a Comment

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Yes, you read the title right, it’s a pizza made of cauliflower…well the crust at least and it’s pretty tasty.

adapted from Slender Kitchen

Ingredients

1 cup(s) cooked cauliflower
1 large egg
3 slices cooked crisp turkey bacon
2 serving(s) Black Diamond Natural Cheeses Mozzarella
4 Tbsp Bull’s-Eye Honey garlic barbecue sauce
16 gm Romano cheese
1 tsp table salt
1 tsp black pepper
2 clove(s) garlic clove(s) (medium)
1 Tbsp crushed red pepper flakes

Instructions

Preheat oven to 450 degrees.
In a blender, blend cauliflower and garlic cloves until it looks like rice.
Microwave the cauliflower mixture in a microwave-safe bowl for 8 mins.
Leave in the microwave for 10 mins to cool down.
In the meantime, I cut the bacon into heart shapes and shredded the cheese.
Remove the cauliflower from the microwave. Drain the cauliflower well, I put mine in a towel to remove the moisture and excess water. Once the moisture is gone, add egg, cheeses and herbs/spices. mix together.
Put parchment paper on a pizza try and flattened the mixture into a heart shape
Put it in the oven for 15-20 minutes. The thinner the pizza the quicker it will become crisp. Keep an eye out for your crust and decide how well or not well you want the crust.
Remove the crust from the oven when crispy enough for your taste buds. Add the rest of the ingredients. Pop it back in the oven until your toppings are done, about 10 minutes
Remove and ENJOY with a loved one!!!!

Just a heads up, this is a pizza you will need to eat with a knife and fork, for classiness and because the sauce will make the crust really moist.

 

PointsPlus™ Value:    8
Servings:  2
Preparation Time:  20 min
Cooking Time:  30 min
Level of Difficulty:  Easy

 

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Grateful Mondays: June 12, 2017

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