Tomato Arugula and Feta Cauliflower Pizza
Prep: 25 minutes plus standingCook: 30 minutesServes: 4
- 2 packages (about 2½ pounds) AFS® Cauliflower Rice
- ¼ cup water
- 2 large egg whites
- ½ cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 garlic cloves, minced
- 2 Roma tomatoes, sliced crosswise
- 1/3 cup crumbled feta cheese
- ½ cup packed baby arugula
- In large microwave-safe bowl, stir Cauliflower Rice and water; cover with plastic wrap and heat in microwave oven on high 12 minutes or until very tender; let stand 30 minutes. Transfer Cauliflower Rice to clean kitchen towel; squeeze until very dry.
- Preheat oven to 450°. Line cookie sheet with parchment paper.
- In same bowl, stir steamed Cauliflower Rice, egg whites, mozzarella cheese, Parmesan cheese, 1½ teaspoons oil, salt and pepper. Press Cauliflower Rice mixture into 14-inch circle on prepared cookie sheet. Bake 24 minutes or until browned.
- In small bowl, stir garlic and remaining 1½ teaspoons oil. Brush crust with oil-garlic mixture; top with tomatoes and feta cheese. Bake 7 minutes longer or until top is lightly browned.
- To serve, sprinkle pizza with arugula; cut into 8 wedges.
Note from Dietitian
Cauliflower rice is an excellent source of vitamin C and lower in carbohydrate and calories than most pizza crusts. This recipe contains 11g fat (51% of total calories) and 5g saturated fat (23% of total calories) per serving. The Dietary Guidelines for Americans recommend limiting saturated fat to no more than 10% of total daily calories. Limit saturated fats in other daily meals as part of a balanced approach to a healthy diet. Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.
U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 - 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at https://health.gov/dietaryguidelines/2015/guidelines/
Approximate nutritional values per serving
- 196 Calories
- 11g Fat (5g Saturated)
- 22mg Cholesterol
- 446mg Sodium
- 15g Carbohydrates
- 6g Fiber
- 7g Sugars
- 0g Added Sugars
- 13g Protein