Cauliflower Pizzelles

Cauliflower Pizza

If you love pizza, like me, cauliflower pizzelles are great alternative!  I saw the idea on Dr. Oz last night, and just had to share it!  This will be more of a “how to” than a recipe, because there is a lot of room for creativity with pizza.  Have fun with the ingredients!  I used lots of spices and herbs to boost the flavor and health benefits.

Here are the ingredients I used:

Large Head of Cauliflower

Coconut Oil Spray

Salt and Pepper to Taste

Celery Seeds

Garlic Powder

Dried Oregano

Dried Basil

Fennel Seeds

Leftover Spaghetti Sauce (see the recipe link at the end of this if you want to really bump up the flavor)

Grated Mozzarella Cheese (for Emi we used the non-dairy kind from Trader Joe’s)

Heat the over to 400 degrees and line a large baking sheet with parchment paper.  Spray the parchment paper with coconut oil (of course you can use other oils, but the coconut is stable at high temperatures and won’t give you cancer…I couldn’t taste the coconut).  Slice your cauliflower into about 1 inch slices.  The sides will crumble off.  I was able to get 4 slices out of 1 head.  Place the slices on your prepared baking pan and spray them with coconut oil.  Sprinkle salt, pepper, herbs, and spices on top.  I saved the fennel for the next step, so that it wouldn’t fall through the cracks too much.  Bake for 20-30 minutes, or until the edges are a little brown.  Here’s what mine looked like at this phase:

Gluten Free Bruschetta

Sprinkle with some of the cheese, then top with the fennel seeds if you’re using them.  Then spread the sauce over the cheese.  By putting the cheese on the bottom you won’t lose sauce through the cracks.  Add a little more cheese on top if you’d like to.  Try not to add too much cheese…it’s definitely the least healthy part of this dish!  Bake for a few more minutes, until the cheese is melted (5-10).  Serve warm and enjoy!  My kids liked it, and it was actually very filling!

Here’s the recipe for the spaghetti sauce:



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