Cheese, Mushroom and Spinach Cauliflower Crust Calzone

Cheese Mushroom and Spinach Cauliflower Crust Calzone

Ingredients

Makes three calzones (enough for 3 people)

Cauliflower Crust

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

1 free-range organic egg, lightly beaten

½ cup / 1.7 oz / 50 gr shredded mozzarella cheese

½ teaspoon fine grain sea salt

¼ teaspoon ground black pepper

Filling

1 tablespoon olive oil

1 8 oz package sliced crimini (baby bella) mushrooms

1 garlic clove, minced

½ teaspoon dried oregano

3 cups baby spinach

¾ cup shredded mozzarella cheese

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease it with olive oil. Set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until mushrooms are brown, stirring every so often, about 5 minutes. Add garlic and oregano and cook for 1 further minute. Add spinach stirring just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper and set aside.

In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use for making calzones.

Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.

Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).

Place in the oven and bake for 10 (no more no less, 10 minutes).

Remove from the oven and, working quickly, top with a bit of mozzarella cheese, then mushroom mixture, distributing evenly. Sprinkle some more mozzarella over mushrooms. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that’s ok if the disc brakes a bit).

Use your fingers to push the edges of each calzone together and seal in the filling.

Bake in the oven for an additional 12 minutes.

Serve hot!