Cheese, Mushroom and Spinach Cauliflower Crust Cal
Category
Entrees - Maindishes
Sub
Category
Gluten-Free
Servings
3
Preptime
30 mins
Ingredients
Cauliflower Crust-
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
Filling-
1 tablespoon olive oil
1 8 oz package sliced crimini (baby bella) mushrooms
1 garlic clove, minced
½ teaspoon dried oregano
3 cups baby spinach
¾ cup shredded mozzarella cheese
Instructions
Preheat oven to 450°F (220°C) and place a rack in
the middle. Line a baking sheet with parchment
paper and grease it with olive oil. Set aside.
Heat 1 tablespoon of olive oil in a large
skillet over medium-high heat. Add mushrooms
and sauté until mushrooms are brown, stirring
every so often, about 5 minutes. Add garlic and
oregano and cook for 1 further minute. Add
spinach stirring just until wilted, about 1
minute. Transfer to medium bowl. Season with
salt and pepper and set aside.
In a food processor rice the cauliflower
florets (it should be evenly chopped but not
completely pulverized).
Transfer cauliflower rice (about 3 cups) to a
microwave-safe dish and microwave on high for 8
minutes, until cooked.
Place the cauliflower rice in a tea towel and
twist it to squeeze as much moisture as you can
(I usually squeeze out over a cup of liquid).
This is very important. The cauliflower rice
needs to be dry, otherwise you’ll end up with
mushy dough, impossible to use for making
calzones.
Transfer the cauliflower rice to a mixing bowl
and add egg, mozzarella, oregano, sea salt and
pepper. Mix well.
Using your hands, press the mixture onto the
baking sheet and shape into three discs
(diameter should be about 5 inches).
Place in the oven and bake for 10 (no more no
less, 10 minutes).
Remove from the oven and, working quickly, top
with a bit of mozzarella cheese, then mushroom
mixture, distributing evenly. Sprinkle some
more mozzarella over mushrooms. Using a large
spatula carefully lift the half of the disc
without filling and fold it over the other part
(that’s ok if the disc brakes a bit).
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!
Originally Submitted
2/10/2016
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