The humble pinwheel - paragons of artifice and cloggers of arteries everywhere. These party-platter inhabitors from childhood really have no place in a post-surgery world.
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| Or so we thought... |
Ingredients:
Preparation:
Preheat oven to 400 F.
Place cauliflower in a food process and process until the largest pieces remaining are the size of rice grains.
Steam riced cauliflower for five minutes. This is most simply done in the microwave in a covered bowl.
Place steamed cauliflower in a dishtowel and, wearing heat-resistant gloves, wring as much moisture from the cauliflower as you can manage.
In a large mixing bowl, combine cauliflower, 1 cup mozzarella, eggs and salt. Stir until smooth.
Spread the resulting batter on a lined baking sheet into a rectangle roughly 1/8 inch thick.
Bake at 400 F for 20 minutes.
Removed parbaked pizza crust turn over onto a sheet of parchment paper.
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| Looking good! |
Spread marinara evenly over 3/4 of the crust, leaving one of the long-edges bare.
Spread mozzarella and pepperoni over the sauced portion of the crust.
Beginning on the sauced long-edge and using the parchment paper to lift the length of the crust evenly, fold
the first 2 inches of the crust over onto the rest.
Continue folding over the crust until a rolled log is created.
Slice the log into 10 even pinwheels.
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| Or11... |
Place each pinwheel onto the lined baking sheet.
Return to the oven at 400 F for 15 minutes.
Remove the pinwheels from the oven, allow to cool and enjoy!
Nutrition (per pinwheel):
Calories: 67
Fat: 7 g
Protein: 6 g
Carbs: 2 g
Sodium: 381 mg
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