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!

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