About the Recipe
This dish is my take on a cauliflower breakfast pizza recipe I loved to make when I first started my wellness journey a year ago. In my version, I add bell peppers, baby spinach, and cheese, and use GF flour instead of ground oats. These tasty mods increase fats and complex carbs while keeping calories (and in my case, protein) low.
Nutritional Profile
Calories: 128
per serving
Macros: Fats 2.1 g
Carbs 14.6 g
| Protein 12.3 g
If not this, then that...
⬆️🥑 To increase fat, add another 28g serving of mozzarella.
⬇️🍳 To decrease protein, cut down egg whites to 200 grams and add a whole egg.
⬆️🍳 To increase protein, add 1/2 cup of non-fat cottage cheese and cook for ~7 mins longer.
⬆️ 🥞 To increase calories, replace 1:1 GF flour with 1 c. of ground oats.
Ingredients
50g sliced red bell pepper
25g sliced yellow bell pepper
66g sliced Roma tomato
96g cauliflower, finely diced
50g baby spinach
62g 1:1 gluten-free flour
334g egg whites
56g shredded part-skim mozzarella
2 tsp ground garlic & pepper
2 tsp Italian herb blend seasoning
Preparation
Preheat oven to 425 degrees.
Add cauliflower to food processor and pulse until finely diced (do this step even if using riced cauliflower).
Add cauliflower to steam-friendly bowl with ¼ c. of water, then cook in microwave until soft, ~5 mins.
In a large bowl, mix egg whites, flour, and cauliflower.
Stir in sliced peppers, then add seasonings.
Transfer mix to greased 9x9 baking dish (I used olive oil spray).
Layer spinach, then tomatoes evenly across top.
Sprinkle with shredded mozzarella.
Pop in oven for ~40 mins or until bottom has crusted nicely and top is golden brown.
Cut into 5 slices for meal prep. Enjoy with a side of berries.