Cauliflower Crust Pizza Roll
Cauliflower Crust Pizza Roll - Filling with lots of fiber
Healthy, because
Even smarter
Nutritional values
Cauliflower is a great way to lose weight and stay slim - after all, the vegetable is low in carbohydrates and calories. Strong bones and firm teeth need calcium - cheese takes care of that.
Don't like Emmental? Then simply use your favorite type of cheese for the "pizza dough" - after all, the taste of the cheese plays one of the main roles in this recipe.
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 56.2 μg | (94 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 894 mg | (89 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 214 mg |
Ingredients
- Ingredients
- 22 ozs Cauliflower (1/2 cauliflower)
- 7 ozs Emmentaler cheese
- 1 ¾ ozs Whole Grain Spelt Flour (2 TBSP.)
- 3 eggs
- salt
- Nutmeg
- 6 ozs sun-dried tomatoes
- 1 garlic clove
- 1 oz Tomato paste (2 TBSP.)
- 8 ozs chunky tomatoes (can)
- peppers
- 4 sprigs Basil
- 5 ozs grated Mozzarella
Preparation steps
For the base, clean, wash and coarsely chop cauliflower and grind in a food processor or blitz chopper until crumbly. Grate Emmental cheese.
Mix cauliflower in a bowl with cheese, flour and eggs and season with salt and 1 pinch of freshly grated nutmeg. Spread cauliflower mix on a baking tray covered with baking paper. Bake in a preheated oven at 180 °C / 350 ˚F for 20 minutes until golden brown. Remove from oven, turn out onto baking paper, peel off the first paper and let cauliflower base cool for about 5 minutes. Cover the baking tray with baking paper again.
For the filling, chop dried tomatoes; peel and chop garlic. Mix both with tomato paste and chunky tomatoes, season with salt and pepper. Wash basil, shake dry and pluck the leaves.
Spread the base with the tomato mixture, sprinkle with basil and sprinkle with mozzarella. Carefully roll up the base using the paper and bake in the oven for another 15 minutes until the cheese has melted. Remove the pizza roll, let it rest for 5 minutes and cut into slices.
