Preheat oven to 425 degrees. Line a baking sheet with parchment paper; lightly spray with nonstick spray.
Cut carbs when you use fresh steamed cauliflower to make the base of these pizza sticks. To turn this appetizer into an entree, keep the crust whole and top as desired.
Servings and Ingredients
|1 large head cauliflower, cored and cut into florets (6 c.), divided|
|2 Hy-Vee large eggs, lightly beaten|
|1 c. Hy-Vee finely shredded Italian cheese blend|
|1 c. Hy-Vee grated Parmesan cheese|
|¼ c. fresh oregano leaves, chopped, plus additional for garnish|
|2 tbsp. fresh basil, finely chopped|
|2 tsp. Hy-Vee garlic salt|
|¼ tsp. Hy-Vee ground black pepper|
|½ c. Hy-Vee shredded sharp Cheddar cheese|
|1 tsp. Hy-Vee crushed red pepper|
|Hy-Vee marinara sauce, for serving|
Things To Grab
- Baking sheet
- Parchment paper
- Hy-Vee nonstick cooking spray
- Food processor
- Microwave-safe bowl
- Clean dish towel
- Large bowl
- Wire cooling rack
Reserve 1 cup florets for topping. Working in batches, place remaining cauliflower in a food processor and finely mince. Transfer to a microwave-safe bowl and cook on HIGH 8 minutes or until softened, stirring once. Cool. Transfer to a clean dish towel and squeeze out as much liquid as possible.
Hyvee Culinary Expert TipMake sure to squeeze out as much liquid as possible from the steamed cauliflower. That's what creates a crisp crust.
Combine drained cauliflower, eggs, Italian and Parmesan cheeses, chopped oregano, basil, garlic salt, and black pepper in a bowl. Spread mixture into a 12x6-inch rectangle on prepared baking sheet. Top with reserved florets. Bake 20 minutes. Remove from oven; slide pizza onto a wire rack. Place rack on baking sheet. Sprinkle with Cheddar cheese and bake 20 minutes more or until crisp and edges start to brown.
Cut pizza crosswise into ten 1-inch strips. Halve each strip to make twenty 1x3-inch sticks. Sprinkle with crushed red pepper and, if desired, garnish with oregano leaves. Serve with marinara sauce.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 55mg
- Sodium: 680mg
- Total Carbohydrates: 6g
- Protein: 9g