1 head (1.5 lb) cauliflower ~1.5lb
1 cup mozzarella cheese; grated
2 lg egg; beaten
nonstick spray


Steam the cauliflower until tender. Drain thoroughly. Put the cooked cauliflower in a food processor or blender and process until smooth. (You should end up with around 3 cups of processed cauliflower.)
Add the grated mozzarella and the beaten eggs to the cauliflower and mix well. (If the cauliflower is still fairly warm it will begin to melt the cheese which helps keep it together.)
Spray a cookie sheet with nonstick spray and spread out the cauliflower mixture as thinly and as evenly as possible. Cover with toppings. Bake in a 425°F-220°C oven for 15 minutes.
Per Serving (excluding unknown items): 65 Calories; 4g Fat (57.4% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 204mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1/2 Fat.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June. 2001 e-mail Tony@carb-lite.au.com web site www.carb-lite.au.com Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes Nutr. Assoc. : 0 3562 0 0
NYC Nutrition Analysis (per serving or yield unit): water=105.7 g; calories=115.7; protein=10.47 g; total fat=6.14 g; carbohydrate=5.52 g; dietary fiber=2.19 g; ash=1.71 g; calcium=216.3 mg; phosphorus=197.7 mg; iron=0.63 mg; sodium=179.8 mg; potassium=305 mg; magnesium=21.24 mg; zinc=1.2 mg; copper=0.05 mg; manganese=0.14 mg; vitamin A=268.7 IU; vitamin E=0.29 mg ATE; thiamin=0.06 mg; riboflavin=0.21 mg; niacin=0.5 mg; pantothenic acid=0.75 mg; vitamin B6=0.23 mg; folate=58.35 ug; vitamin B12=0.37 ug; vitamin C=40.6 mg; saturated fat=3.41 g; monounsaturated fat=1.82 g; polyunsaturated fat=0.4 g; cholesterol=70.22 mg; selenium=8.63 ug; refuse=42.35%; %cal as carb:prot:fat=19:35:46; WW Pts=2.39; (incomplete analysis)
Contributor: Wendy
Preparation Time: 0:20
NYC Nutrilink: N2345^11135,N29^01028,N113^01123,N0^00000