Cauliflower Pizza Crust

1 Complete Lean and Green Meal
0.37 Condiments

No Healthy Fat required

Crust:

1 cup Grated Raw Cauliflower (2 Greens)
1/4 cup Egg Beaters (1/8 Lean)
1/4 cup Reduced fat Mozzarella Cheese ( 1/4 Lean)
1/8 tsp garlic powder – optional (1/4 Condiment)
1/8 tsp basil – optional (1/8 Condiment)

Toppings:
2/3 Cup reduced fat Mozzarella cheese (2/3 Lean)
1/2 cup tomato sauce  – less than 5 g of carbs per serving or an approved pasta sauce such Gefen Pizza Sauce (1 Green) OR 1/4 cup tomato sauce and 1/4 cup of an alternative vegetable such as mushrooms or broccoli.
Directions:

Grate the Cauliflower and then place it in a cloth towel and SQUEEZE out all excess liquid. Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and spray lightly with cooking spray. Combine grated cauliflower, egg beaters, cheese, garlic powder and basil until mixed completely. Spoon mixture on prepared pan. Use the back of a spoon to thin out mixture (or your hands) and form a circle about the size of a dinner plate without the rim. The thinner the crust the less chance of it being soggy. Bake for 25 minutes. Carefully flip the pizza crust over using a spatula to lift all edges of the crust off the parchment first. Bake an additional 10 to 15 minutes until edges are really brown and crisp. Mine are usually burnt around the edges but it won’t taste burnt. Let cool.

Add tomato sauce and cheese on top. Broil until cheese is melted about 5 to 10 minutes. If you are making several cauliflower pizza crusts like I usually do, you can put the cooled crusts in gallon size Ziploc bags. I usually can fit 4 to 5 pizza crusts in a Ziploc bag. No need to wrap each one in foil. They won’t stick to each other. When ready to eat, take it out of the freezer as you would a normal store bought frozen pizza. Top with sauce and toppings. Bake for about 10 minutes at 425 degrees or until cheese has completely melted. I can usually get 4 to 5 pizzas from one head of cauliflower! Enjoy!

PAREVE CRUST: I don’t add the cheese so I use a 1/3 cup egg beaters. Make as directed.

Original Source: Sandy’s Kitchen Adventures

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