If you are sensitive to wheat or grains, try this option to reduce inflammation and belly bloat. This is a great swap when needing a “bread” sub.
Ingredients:
1 CUP Raw grated fresh cauliflower
¼ CUP Liquid Egg or egg substitute
1 CUP Shredded mozzarella cheese
Preferred seasonings to taste (garlic salt/powder, Italian herb seasoning, or everything but the bagel seasoning)
Marinara sauce or ½ cup diced Italian tomatoes
Directions:
Preheat oven to 350-400 degrees F.
Puree diced tomatoes and reserve for later.
Combine riced cauliflower, ¼ liquid egg, and ¾ cup shredded mozzarella cheese in a bowl.
Prepare a loaf pan with parchment paper and lightly spray with cooking spray.
Pour prepared cauli mixture into pan (no more than 1” deep) and bake at 350-400 deg F for 30 minutes or until set. Carefully lift edges of parchment paper to place bread and paper on metal baking tray or cookie sheet.
Using spatula or long flat tool, lift edges of dough off paper and flip onto other side and bake at 450 degrees F for an additional 10-20 minutes until golden brown.
Remove from oven and let cool for 5 minutes. Cut dough with pizza cutter or sharp knife and slice into 1-2” strips and separate.
Brush with butter or spray with avocado oil, sprinkle with seasonings of choice and mozzarella cheese.
Bake for another 10 minutes at 450 degrees F until cheese is bubbly and melted. Serve with marinara sauce or pureed diced tomatoes
