Cauliflower Pizza Crust # 2

I love, love, love pizza! This is the second recipe I have tried for cauliflower pizza crust and I think I found my go to cauliflower pizza crust recipe! If you would like to see more of a tutorial on how to make cauliflower pizza crust, please go here.  I really like the flavor of the three cheese blend found in this pizza. I read on the message board forum on that someone tried the three cheese blend instead of mozzarella because the cheeses in the three cheese blend contain less moisture than the mozzarella cheese, which caused the crust to be less mushy and more crispy. I don't think the crust will ever get truly crispy completely without burning the edges, but this one had a very nice flavor that I enjoyed. Definitely, bake the pizza crust on parchment paper or no-stick aluminum foil to provide an easy cleanup. Also, another option is to use a spring form pan to make the crust. I still add the parchment to the bottom of the pan before snapping it closed and spread the mixture around the bottom completely. This helps to form a perfect round circle. That is what I did with the pizza crust below. The other pizza crust created by Kurzweil is still very good if you would like to try another variation using ricotta cheese. They are both really great pizza crusts and are sure to satisfy your craving for pizza while staying on plan. If you prefer to use mozzarella cheese, please do so. I just prefer the three cheese blend. The pizza below has a few Morning Star Farms Sausage Crumbles (just a few pieces), about 8 baby spinach leaves, and 4 sliced grape tomatoes. It was so delicious!  It really satisfied my craving for pizza! Pizza heaven!

Cauliflower Pizza Crust


1 cup Grated Raw Cauliflower or 100 g (2 Greens)
1/4 cup Egg Whites or egg beaters from the carton (1/8 Lean)
1/2 cup 2% Reduced Fat Three Cheese Mexican Blend (4/8 Lean)
1/8 tsp garlic powder - optional (1/4 Condiment)
1/8 tsp basil - optional (1/8 Condiment)

1/4 cup plus 2 tbsp 2% reduced fat Mozzarella cheese, shredded (3/8 Lean)
1/2 cup Italian diced tomatoes or Rotel tomatoes, canned - less than 5 g of carbs per serving or an approved pasta sauce such as 1/4 cup Rao's Marinara Sauce (1 Green)

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. Or you can use an approved pasta sauce such as Rao's Marinara Sauce.

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!

1 Complete Lean and Green Meal, 0.37 Condiments (Not even 1 Condiment!), with no Healthy Fat required

Powered by Blogger.