This recipe has a long back story. I’m going to give you an abridged version, in case your attention span is as short as mine.
Since I’ve been tracking my food, I noticed I eat a lot of carbs. Like a lot. Most of them are good-for-you-carbs. And some of them are wine. I have no idea how many carbs one “should” consume… but lets just say the little pie chart at the bottom of the page is always a lot of carbs. And a little fat. And some protein.
Hm. Could this be why I’m seemingly always hungry?
I have no idea. But being the detective I am, I might start testing the theory, and trying to incorporate a little more protein and fat and a little less carbs. Nothing crazy, just a few tweaks here and there.
Now this is where things get interesting. It’s actually really difficult to find low carb vegetarian recipes. I don’t know why. Surely I’m not the only vegetarian who wants to reform from their carbaholism. Interesting.
I did however, stumble across a few “cauliflower pizza crust” recipes. In my opinion, cauliflower is like the tofu of vegetables. It’s boring. But it does take on flavors of other things pretty well. So I was willing to try it. Skip to about 2 hours later, I had a crust that absolutely would not budge from the olive-oil-sprayed-cookie sheet. It definitely wasn’t a crust that would hold pizza toppings. It was way too crumbly. But I’d already invested some cauliflower into this, and I’d already caramelized the onions. I wasn’t going back. It turns out the cauliflower tasted amazing, it just wouldn’t hold a crust shape. But I’m not one for appearances. Taste is really what matters. So I turned it into a scramble. It has all the flavors of a white pizza, but it’s tons healthier. And it’s a “low carb vegetarian” recipe. Or low-er carb. Whatever.
White Pizza Scramble
- 2 cups finely chopped cauliflower (about 1/2 head)
- 1 egg
- 1/4 cup plain greek yogurt
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/2 tsp salt
- 1/2 medium white onion
- 1 tsp olive oil
- 1/4 cup ricotta cheese
- 1/4 cup mozzarella cheese
In a food processor (or blender) chop the cauliflower into rice-sized pieces. Mix with egg, greek yogurt, and spices. Dump into a shallow baking dish and bake it in the oven at 400 degrees for about 20 minutes. While that’s cooking, slice your onion, and saute it in olive oil over medium heat until it begins to brown (about 8 minutes). Take the cauliflower mixture out of the oven and stir in the ricotta cheese, mozzarella cheese, and onions and bake in the oven for another 5-10 minutes or until it starts to brown just slightly. Scoop and serve!
It literally tastes like a white pizza, and the cauliflower helps bulk up the meal without a lot of extra calories.
I’m pretty sure I’ll have to test this with other flavors. I’m thinking a tomato basil would be pretty amazing. Perhaps some Feta in there? This could be the beginning a beautiful thing.