Tuesday, April 7, 2015

Cauliflower Crusted Calzone

Cauliflower Crusted Calzone


1 small head cauliflower, cut into small florets
1/2 cup part-skim mozzarella cheese, shredded
1 egg, lightly beaten
1/2 tsp sea salt
1/2 tsp oregano
1/4 tsp ground black pepper

6 TBS tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
Pinch of salt


To make the crust: In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized). Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.

Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as possible. IMPORTANT: The cauliflower rice needs to be dry, otherwise you will end up with a mushy dough, not a crusty one.

While the cauliflower is draining and cooling slightly:

Preheat oven to 450 degrees and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.

Transfer the cauliflower rice to a mixing bowl and add cheese, egg, oregano, salt and pepper.

Using your hands, divide the mixture into three portions and place the mixture on the baking sheet. Shape into three discs (about 5 inches in diameter).

Place in the oven and bake for exactly 10 minutes. Remove from the oven and, working quickly, top one half of each disc with tomato sauce, mozzarella and salt.

Using a large spatula, carefully lift the half of the disc without filling and fold it over the filled half. If the disc breaks, simply 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!

Yield: 3 servings

1 comment:

Tins and Treasures said...

Hi, Lucy,
This looks delicious! Thanks for sharing your recipe. Take care ~Natalie