Makes three medium size calzones
1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup mozzarella cheese, shredded
1 egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper
6 tablespoons thick tomato sauce
½ cup mozzarella cheese
pinch of salt
Preheat oven to 450°F and place a rack in the middle. Line a baking sheet with parchment paper and spray with cooking spray.
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 you can. This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
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 minutes.
Remove from the oven and top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (it’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.
One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.