Saturday, August 18, 2012

Love it. The BEST. Cauliflower Pizza Crust

I tried this out during a long TDY a while ago and loved it. I swear by it actually. Who needs the carbs of pizza? Well, I don't, that is for sure. So this helps to get my pizza fix without the guilt and gut-busting grease.

As with everything, I make my own substitutions and changes. I suggest you do the same. But here it is. Even DH likes it. Full serving of veggies and protein. Its only plate size and that's it. And it does take a bit of time but I have heard its good to freeze and cooks like a store bought pizza.. If you are not on a diet then add whatever toppings you want. Since it has to be flipped, I do not suggest making it any bigger than dinner plate. The flip is hard enough already.

If you are not on a diet and need to eat more than just this to feel full, I suggest making it and maybe adjusting the cheese amounts or egg. Or maybe make a few smaller ones for left overs or freezer.

I got this recipe from another MFer and her wonderful blog. She has some real food too, its worth a look at. Just click the other tabs at the top. She supposedly gets about 5 pizzas from one head of cauliflower. I get about two from a small bag of frozen, it all depends. I am strict on the measuring for this recipe, though. And while its an extra step, for me the frozen to cooked is easier than grating raw. HOWEVER, food processors are key to ease and less cleanup. I am still holding out on it until I am sure I can use it for more than one recipe or need.

Sandy does have two different crust recipes. I am pretty sure the one copied below is the one use.
http://www.sandyskitchenadventures.com/p/medifast.html

My substitutions include regular or homemade tomato sauce, frozen then cooked cauliflower which is chopped or grated, and mozz cheese in the crust. If I were you, I would use the Mex blend, it might have less moisture, and therefore be crispier.


Cauliflower Pizza Crust


Ingredients:

Crust:
1 cup Grated Raw Cauliflower or 100 g (2 Greens)
1/4 cup Egg Beaters (1/8 Lean)
1/2 cup or 2 oz 2% Reduced Fat Three Cheese Mexican Blend (4/8 Lean)
1/8 tsp garlic powder - optional (1/2 Condiment)
1/4 tsp basil - optional (1/4 Condiment)

Toppings:
1/4 cup + 2 tbsp or 1.5 oz 2% reduced fat Mozzarella cheese (3/8 Lean)
1/2 cup Italian diced tomatoes or Rotel tomatoes, canned - less than 5 g of carbs per serving (1 Green)

Directions:
Measure out 1/2 cup diced tomatoes and puree in blended or chopper. I just pulsed for a few seconds in my little chopper. Set aside.

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 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 30 minutes. Carefully flip the pizza crust over by 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.

SANDY'S COMMENTS:
 If you are making several cauliflower pizza crusts like I usually do, you can wrap the pizza individually in foil tightly with the cheese and sauce already on top. Stick them in gallon size Ziploc bags. I usually can fit 2 or 3 pizza crusts in a Ziploc bag. When ready to eat, take it out of the freezer as you would a normal store bought frozen pizza. Bake for about 15 minutes at 425 degrees or until cheese has completely melted. I can usually get 4 to 5 pizzas from one head of cauliflower! Enjoy!

6 Month-ish recap

Well, I haven't written in this diet blog, or any of my blogs, recently despite typing up a few articles in a Word document. So here goes...

I have lost 60 lbs so far. Yay! OMG. Holy Moly! Amazing actually. I am way behind the curve compared to some others (whom I personally know) on this same diet plan. I have been on the plan for over a year now and sometimes I am a bit down on myself for not losing more, trying harder, sticking closer to the rules. Like with a friends wedding coming up...

But.

I know me. I know that I will cheat, that I can't have just three tablespoons of creamer and no other fat for the day, or only two tablespoons of dressing a day as my fat. Do you know how small two tablespoons actually is on three cups of salad?!?!?!?! So I took what I wanted from this diet, tried to follow the rules, and was fine breaking the ones that revolved around spices and flavor. Technically I am a failure, a cheater, and a poor example for others interested, and a dishonor to those who really do dedicate themselves. But then again, I am still successful, healthier, and most importantly, sticking with the diet and a new lifestyle.

The reason I am not down on myself, despite the admissions, is because I still see results even with my laxity. Actually, and more to the point, I have found the happy medium where I am not gaining, at all, and am living healthier. 

Sure I want the last 50lbs to hurry up and get gone. But I am still sticking with it. I weigh the protein so I don't over eat when I am not super physically active. I make we have a salad and another veggie, or two depending on the recipe. And I try not to make Crock Pot recipes, or any for that matter, that use condensed soups. Sure, once in a while we need to try something new. But then I have to work out even more! Let's face it, I am lazy. Why work out more when I don't have to?

Most of the time I skip the carbs, refined or otherwise, and do pretty good. I won't mention that I ate most of a bag of chips over the course of a few weeks. But I will say it wasn't in one sitting. I won't say I am dying for a quesadilla from one particular restuarant. But I will say I now refuse to go there because it is just too fried, too oily, despite all ingredients being extremely fresh. I just know myself. And with this diet I have practiced the will power to avoid. 

I still celebrate with food, cheaper than a pair of shoes, but I don't wallow in it when I get bad news. Or rejection after rejection for job applications. Or when the movers bring me ruined furniture, which brings me to my next point.

We moved across country and all I had were soups and drinks. Had I been thinking I would have ordered some bars and puffs for easier eating while driving. Needless to say we ate take out or restaurant food almost three meals day, if not more depending on the length of the day. We stopped to see family along the way, so real food and diet food flowed then. However, my point in this story is that I only gained 5 lbs. That's it. Two months of basically off plan eating but good choices in spite of it all. As soon as we got our furniture and the power turned on for the fridge to hold some food I lost those five and returned to my plateau. I joined the Y and did Zumba three days in a week and lost 2 pounds! That plateau is busted!

So the long and the short of it is I have succeeded in making the lifestyle change. Sure, I still want a beer now and then or yummy fried artichoke hearts. And I might have one someday. But the point is I decide what I want to have and then adjust the rest of the day or week accordingly, I don't just add it on. If I am bad today I have to try to stick to good for another 7 days. The number isn't important, its a gauge to keep me from saying, oh ok, why not?

I am so excited about Zumba and Yoga. All of the muscles hurt in my body, muscles I never knew were there. But I still know most of the dance moves and I am still pretty limber. Just takes practice.

So I think that about sums up the diet bit. The treadmil survived the move ok and I realized I need to get on it in the morning, my recent schedule, and if I don't my whole day is kind of off. A great and terrible realization. Off to buy more veggies.