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Welcome to GSD & Me
The content of this website is intended for UK patients. Information concerning liver Glycogen Storage Disease management is based upon UK practice. As dietary management may vary in different countries, please speak to your metabolic team at the hospital for individualised advice for your GSD.
Nutritional Information:
Energy
87kcals
Carbohydrates
16.8g
of which
sugars
3.1g
Protein
7.4g
Fat
4.5g
Method:
- Preheat oven to 180˚C/ fan 160˚C/ gas mark 4.
- In a blender blend cauliflower to a paste.
- Strain cauliflower through a doubled cheesecloth or a thin cotton tea towel and squeeze out excess water. Repeat until cauliflower is as dry as possible.
- In a bowl mix cauliflower, garlic, onion powder, oregano, a pinch of salt and pepper, shredded mozzarella, grated parmesan cheese and eggs together.
- Using a large baking sheet or pizza pan spray with cooking oil then spread cauliflower mixture out until thin.
- Bake the cauliflower base for 40-45 minutes until golden brown.
- Whilst the base is in the oven, fry mushrooms and broccoli in a non-stick pan until soft. Set aside.
- When the crust is cooked, remove from the oven and top with Marinara sauce and the shredded mozzarella. Bake for another 5-7 minutes.
- When the pizza is ready, remove from the oven and top with fresh basil and the fried mushrooms and broccoli.
- Cut into 8 equal sized slices and serve.
Other Dinner recipes:
Vitaflo International Ltd, Suite 1.11, South Harrington Building, 182 Sefton Street, Brunswick Business Park, Liverpool L3 4BQ, UK