Inspired by the Pizza Crust #2 on Sandy’s Kitchen Adventures
1 cup Raw Cauliflower processed in food processor (2 Greens)
1/4 cup Egg beaters from the carton (1/8 Lean)
1/2 cup or 2 oz part skim cheese blend (4/8 Lean)
1/8 tsp garlic powder – optional (1/4 Condiment)
1/8 tsp basil – optional (1/8 Condiment)
1/4 cup + 2 tbsp or 1.5 oz 2% reduced fat Mozzarella cheese (3/8 Lean)
1/2 cup Tomato sauce that is less than 5 g of carbs per serving such as Garlic Paesana or 1/4 cup tomato sauce that is 10g carbs per serving (1 Green)
Preheat oven to 350 degrees (I just don’t like cooking at higher temps than that – which is different from the original recipe). Place parchment paper on a cookie sheet and spray lightly with cooking spray.
Take cauliflower and microwave it for 30 sec-1 min. Take a towel and squeeze the water as much as you can out of the cauliflower (another important additional instruction).
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. (Hint: if you make two smaller pizzas, they are easier to flip!)
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 crisp. Let cool.
You can freeze the crusts individually and save for another day. A whole cauliflower can yield 4-5 large crusts, if you choose to make the whole head of cauliflower.
Make mini-crusts if you are challenged with flipping with a spatula. I am!
Add tomato sauce and cheese on top. You can broil until cheese is melted, or just let it bake (I like my cheese gooey).
1 Complete Lean and Green Meal, the spices are not even 1 condiment, with no Healthy Fat required.
You can also use the crusts as soft shell tacos or wraps!