1 cup shredded cauliflower
1 oz low fat ricotta cheese
3 oz light mozzarella cheese, divided
1/4 cup Egg Beaters
1/8 tsp garlic powder
1/4 tsp dried basil
1/2 cup Italian or Rotel diced tomatoes - less than 5 g
of carbs per 1/2 cup
1/5 cup of chopped veggies for toppings
1 spray cooking oil
Puree diced tomatoes if desired in a small chopper for a
few seconds. Set aside. Weigh/measure
cauliflower (1 cup of raw cauliflower = 100 grams), then wash it and grate in a
food processor. Next, add the 1/4 cup egg beaters, 1 oz light ricotta, 1 oz
light mozzarella, basil and garlic powder and stir.
Line a pan with parchment paper sprayed lightly with cooking spray. Use the back of your spoon to spread them out. They really won't spread much during cooking (they'll actually shrink a bit), so you can get the crusts close together. The thinner, the crispier.
Bake for 30 minutes at 425. Take it out, flip it and then bake for another 10-15 minutes. If it needs longer, keep it in the oven longer.
Add tomato sauce, cheese and toppings on top. Broil until cheese is melted about 5 to 10 minutes.
Tip from Sandy:
Cool completely and toss them in a gallon Ziploc bag in the freezer. They freeze and reheat VERY well. I used to put waxed paper in between them so they wouldn't stick, but I didn't do it last time, and guess what? As long as you cool the crusts before freezing, they won't stick anyway. Waste of waxed paper and a hassle (again, the lazy). (I add my tomato sauce, cheese and toppings to the crust and then freeze but you can do it this way as well. I wrap each pizza individually in foil and then put 2 or 3 pizzas in one gallon sized Ziploc bag. Then I bake for 15 minutes at 425 degrees.)
*To reheat and finalize cooking, pop a frozen one back in the oven at 425 on parchment for 10 - 12 minutes. Then add my tomato puree, cheese, and toppings and cook it for another 5 minutes to get the sauce and cheese hot and melted.
Cool completely and toss them in a gallon Ziploc bag in the freezer. They freeze and reheat VERY well. I used to put waxed paper in between them so they wouldn't stick, but I didn't do it last time, and guess what? As long as you cool the crusts before freezing, they won't stick anyway. Waste of waxed paper and a hassle (again, the lazy). (I add my tomato sauce, cheese and toppings to the crust and then freeze but you can do it this way as well. I wrap each pizza individually in foil and then put 2 or 3 pizzas in one gallon sized Ziploc bag. Then I bake for 15 minutes at 425 degrees.)
*To reheat and finalize cooking, pop a frozen one back in the oven at 425 on parchment for 10 - 12 minutes. Then add my tomato puree, cheese, and toppings and cook it for another 5 minutes to get the sauce and cheese hot and melted.
1 Serving
239 Calories
8.6 g Fat
15.7 g Carbohydrates
21.6 g Protein
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