cauliflower crust calzone (gluten-free)

makes three medium size calzones (feeds 3)

Crust

1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
1 free range egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper

Filling

6 tablespoons thick tomato sauce
½ cup / 1.7 oz / 50 gr mozzarella cheese
pinch of salt

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle. Grease baking sheet.
Steam and rice cauliflower.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).
Place in the oven and bake for 10 (no more no less, 10 minutes).
Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part.
Use your fingers to push the edges of each calzone together and seal in the filling.
Bake in the oven for an additional 12 minutes.
Serve hot!

Nutrition facts

One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.

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recipe and nutritional facts from the iron you

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I made three big pizzas with the “dough,” and wasn’t impressed with the chewy crust that tended to stick to the cookie sheets. Weird consistency, time-consuming cleanup, and overall a lot of work for not a lot of results. I tasted a cauliflower crust pizza last year that impressed me, so I’m not sure what I did wrong. Any ideas?

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