Ingredients:

  • 2 cups (280g) cauliflower florets, finely riced
  • 1 medium (120g) zucchini, grated
  • 1 large (33g) egg white
  • 1/4 cup (30g) chickpea flour
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (150g) red bell pepper, diced
  • 1 cup (150g) zucchini, sliced into half-moons
  • 1/2 cup (75g) red onion, thinly sliced
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (50g) low-fat mozzarella
  • 1 tbsp (15ml) fresh basil, chiffonade

Instructions:

  1. Pulse cauliflower in a food processor until it resembles grains of rice and grate the zucchini using a box grater.
  2. Place the riced cauliflower and grated zucchini into a clean kitchen towel; twist and squeeze over the sink until no more liquid drips to create a dry vegetable pulp.
  3. In a large bowl, mix the squeezed vegetables with the egg white, chickpea flour, garlic powder, salt, and pepper.
  4. Divide the mixture into two equal portions and press them into circles about 1/4 inch thick on a parchment-lined baking sheet.
  5. Bake at 400°F (200°C) for 15–20 minutes.