Prep Time: 10 minutes Cook Time: 40 minutes
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Sometimes I'm walking through the grocery store and end up, for one reason or another, strolling through the bakery section. In general, I don't remotely miss the doughnuts, even in the days of eating 2 or 3 at a time, they never really satisfied. But sometimes, every once in a while, I do miss a solid pizza bagel!
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| A little browned, but very good! |
I've gone a good year without any bagel of any sort, it's time to reclaim the goodness of the bagel for a post-bariatric life!
These are actually pretty straightforward and not entirely different in composition from Caulibread, but there are a few key changes that yield that chewy, bagel-like texture. So when you give this recipe a try, do be careful to note the distinctions.
Ingredients:
Eggs - 2
Cauliflower - 1 cup or 1/3 of a head
Mozzarella, shredded - 1 cup
Sun dried tomatoes - 1/4 cup
Turkey pepperoni - 25 pieces (though goat pepperoni is better!)
Fennel seed - 1/2 tsp
Garlic powder - 1 tsp
Chili flakes - 3/4 tsp
Preparation:
Preheat the oven to 400F and then prepare your mise en place
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| An over-abundance of the garden and the charcuterie |
Once you've got all your ingredient together, pop the cauliflower into a food processor and process until the texture of sand or else a puree, depending on how moist your cauliflower florets is.
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| You're going way beyond 'riced' here |
Dice the pepperoni pieces and combine all ingredients.
Once you've got your 'batter' together, spray or grease a donut/bagel pan thoroughly. This step is particularly important as if you don't the bagels will not release from the pan, regardless of how 'nonstick' you pan.
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| This can be done in a muffin tin, but is much more satisfying in the bagel form |
Spoon your batter into the greased bagel pan, being sure to fill each slot fully without spilling over ino the intermediate space.
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| YUM! Don't stress if they're not perfectly aligned to the pan, so long as you've greased all surfaces you're good. |
Place the bagels-to-be into the oven at 400F until golden brown (or darker).
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| If they're any less done than this, you need to cook longer |
Use a spatula to gently release the bagels from the edges of the pan and voila, pizza bagels. Do let them cool fully before you try them or the texture will be all wrong.
It's also worth noting that you can sub the pepperoni, fennel, and tomatoes for dried blueberries or even cinnamon and raisins.
Nutrition (per bagel/sixth of a recipe)
Calories: 115
Fat: 7 g
Carbs: 5 g
Protein: 11 g
Sodium: 326 mg
