Saturday, January 29, 2011

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 www.mymedifast.com 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!

*Note: I wanted to add that I just learned from Nutrition Support, you are able to have up to an additional 2 oz of protein but just know that you would be adding additional calories and fat. You can increase the cheese to 1/2 cup (2 oz) instead of 1/4 cup + 2 tbsp (1.5 oz) for the topping to make one full lean without the need to count the 1/4 cup of egg beaters. Nutrition support has already approved a recipe similar to this pizza recipe without counting the egg beaters.




Cauliflower Pizza Crust
(Slightly adapted from Qiana Jackson)

Ingredients:

Crust:
1 cup Grated Raw Cauliflower or 100 g (2 Greens)
1/4 cup Egg Whites from the carton (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 (1/4 Condiment)
1/8 tsp basil - optional (1/8 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 or an approved pasta sauce such as 1/4 cup Bella Vita Roasted Garlic Pasta Sauce  found at www.netrition.com (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. Or you can use an approved pasta sauce such as Bella Vita roasted garlic pasta sauce. It also comes in spicy tomato, tomato basil, and meat flavored.

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

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95 comments:

  1. I just came across your blog today and LOVE it!!! I'm on week 8 of MF and love all the recipes you've provided for creative ideas. Can't wait to try this specific one!!!! I used to do WW and plan to rejoin later down the road after MF to help keep me in check so your other recipes will come in handy then. Congrats to you on your success and keep up the great work!! I look forward to checking back in from time to time!

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  2. What a great blog!!! Thanks for all your efforts! I'm in week one of my recommitment and am so excited to try your recipes!

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  3. Hi Sandy- I just discovered your blog today and I am so excited! I tried this recipe today and it was FANTASTIC! I had a couple questions:

    Can you just food process raw cauliflower and then cook it- or does it need to me cooked 1st before you put it in the processor? I tried it today raw- and it tasted good. But I was wondering if there is a difference in the taste..

    Also- when you saw 1 oz- do you mean a measured out 1/8 of cup? My digital scale needs new batteries so I had to choose this way.

    Thanks again for all of your hard work on this blog. It is so helpful to have all of this organized. I have been on and off medifast for 2 years- I have always struggled with my lean and green ( I am avegetarian who eats fish, cheese, and dairy). Your organization is getting me pumped to stay 100% OP! :)

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  4. I personally have only tried it raw. I think making the pizza crust with raw cauliflower helps it from getting too mushy. I only use cooked cauliflower for the cauliflower mashed "potatoes" and for "rice" : )

    1 oz means 1/4 cup because 4 oz of grated cheese is 1 cup.

    Thanks for all the compliments :) Good luck on your weight loss journey! I am glad you found a recipe you liked :)

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  5. I tried this pizza yesterday and I loved it!!! Thanks Sandy. I told my health coach I was really having a hard time with not having pizza. Well this worked definitely and my whole family loved it!.

    Thanks again - keep up the great blogs.

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  6. Made this tonight! Turned out wonderful. Yeah for Pizza that is on plan. :) SOOOO happy. I actually feel like I can do this now.

    -S

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  7. Made this tonight...with just an extra dash of splenda and salt (i don't really measure seasonings)...it was AWESOME!

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  8. I prefer to use canned Crushed Tomatoes that is made with Italian Seasoning. It usually contains @ 4 grams of carbs per 1/4 c and since it already has the italian seasoning, it makes the pizza a little simpler.

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  9. That's a good idea. I have tried using diced tomatoes with Italian seasonings and it worked well too! Very yummy :)

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  10. Can you freeze the crusts? I'd like to make a bunch at once with the cauliflower I have on hand. Thanks! :)

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  11. BBQ yes you can :) I just made 5 cauliflower pizza crusts from one head of cauliflower. I wrap them each individually in foil and then put them in gallon size ziploc bag. Usually I can fit about three into those bags. Then when I want one. I take it out and bake it at 425 degrees for about 10 to 12 minutes. Then add my cheese and toppings for another 5 minutes or until cheese has melted. Just keep an eye on it so it doesn't burn because every oven is different :)Also, I have done it where I already add the tomato sauce, cheese and toppings. Put it in the freezer for about 30 min or so so the toppings and sauce get frozen. Then wrap it in foil and stick in the ziploc bag. That way I have a pizza ready to go when I want it like a frozen pizza from the store! Just bake about 15 minutes at 425 degrees. Voila! Done! I usually do the last method most often.

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  12. Thank you!! Can't wait to try it out!!

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  13. Absolutely feels like I'm totally off the diet, it tastes so incredibly good and is so satisfying to taste, chew, swallow, the works. Thank you so much for your creativity and for sharing it with all of us!!!
    ---gagliano

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  14. I LOVE your blog! Thank you thank you thank you for posting and adapting recipes for L&G and the meals! It is so nice to have pizza again and since I get so many crusts from one head of cauliflower, this is a very cost effective meal too! I share this site with everyone I know. :)

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  15. this is the most amazing find ever! My husband even loved it ( with extra jalapenos of course)
    this satisfied my pizza craving...very grateful! thanks so much :) I am a happy girl!

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  16. Thank you so much for sharing all of your recipes! Every one I try I love! This pizza is so good~ I can actually pick it up like "real" pizza.

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  17. This recipe has changed my life! I just finished my first cauliflower "pizza" topped with soy chorizo from Trader Joe's. I could eat this every night. Thanks so much :)

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  18. I LOVE YOUR BLOG!!!!! FYI Haha. Just to clarify though, one pizza counts as one lean and green right? So we don't need to split the serving or anything?

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  19. Yes, one pizza is one full lean and green! This is one my favorite lean and green meals!

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  20. Oh man...this was so good. I was in 7th heaven!! I made it last half an hour. I didn't want the lovely flavors in my mouth to cease.

    I'm wondering. Does it work for a meal to use the pizza crust and then to use the creamy buffalo chicken bake as the topping (another delicious, mouth watering concotion).

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  21. Thank you so much for keeping this amazing treasure of recipes!
    I am only on day 25 of medifast(down 15 lbs) and you've really helped me make more interesting and healthy dishes that I can keep eating even after all the weight comes off!

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  22. Trying this tonight. The trick with the blender (my processor has disappeared and I'm too cheap to buy a new one) is to put in about a handful of cauliflower at a time. Takes a little longer because you need to get what you chopped out each time, but it works.

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  23. Sounds like a great idea if you do not have a food processor :)

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  24. Hi Sandy,
    I don't know if my last comment went through. I just made this and it was great! Thank you so much for these recipes as they are helping me make it through as I start medifast. I'm only on my second week. I seem to be getting mixed messages about cheese though - is this something we are allowed at this stage of medifast? thanks.

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  25. Mary, you are allowed cheese as a lean option. Reduced fat cheese is recommended over fat free because it has less carbs. You are allowed 4 oz of this type of cheese which falls between 3 to 6 g of fat per oz. You can have 6 oz of fat free, but keep in mind that it brings your carb count pretty close to your daily allowance. Besides, reduced fat cheese tastes better and melts better than fat free :) Surprisingly, you are not the only one who has mentioned about getting mixed messages about cheese which is kind of strange that everyone isn't aware. I started Medifast over a year ago and was always told I could have it. Cheese is considered a meatless lean option. Here is a list that includes the meatless options. It falls under the lean catergory which is the third column. http://www.medifastmedia.com/shared/docs/meatless_options_list.pdf I hope that helps some :) Happy Medifasting!

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  26. Mary, I alwso wanted to let you know that all the lists of leans, greens, condiments, etc are under the medifast info tab on my blog if you ever need any reference. Take care!

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  27. I have been interested in this recipe for a while as I have a family member who has many many food allergies and I believe with the exception of the mozzarella (swapping it out for goat's cheese) she could eat this. Anyway, about the soggy crust. I was reading on another site to microwave the grated cauliflower and then put it in an impeccably clean white linen dishtowel and squeeze out all the liquid. Hope that helps.

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  28. Thanks for the suggestion Katy! That's a great idea!

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  29. I am so gonna make this, I heard so many people rave about it. I have one question~ I see you list this as 1 lean & green. When I read the recpie I see 3 Greans (1c cauliflour & the tomatos). Is that right? Thank you for all your great recpies...
    Joann

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  30. Joann it is 1 complete lean and green meal so it is 1 lean and 3 greens. The whole thing is one serving :) Enjoy!

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  31. Thank you soooo much for this recipe as I am a big pizza lover. Got my cauliflower and the rest of the ingredients and will try tomorrow...hmmm maybe tonight after work...lol. Craving some pizza. This website is a life saver for folks doing the Medifast/TSFL plan. Thanks again Sandy!!! I'm so excited...>singing it like the Pointer sisters.

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  32. Sandy... I am a Take Shape for Life Health Coach, and I wanted you to know that have shared your Medifast link with many of my clients and they LOVE the recipes you have posted! I have to ask... have you ever considered becoming a TSFL Health Coach yourself?! You are already such an AMAZING supporter and resource for other people! :)

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  33. Thanks Suzzane! I have been approached by a few people about becoming a health coach but right now isn't the right time for me. Thanks for all the nice words and sharing my blog :)

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  34. I tried this today (have been on Medifast five days and found your blog right away), and am blown away by how good it is. I used the 2% italian blend instead of mozzarella and it was amazing! Thanks so much!

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  35. Sandy, my husband & I are TSFL coaches also. Thank you for checking things with Nutrition Support. It gives me confidence when clients miss familiar dishes to send them to you & know they are in good hands. I finally made this recipe last night (tweaked for Maintenance). Why did I wait so long? It was much easier than I expected! The flavors were so good & felt so comforting because I used basil, oregano & marjoram -- just like when we were fat. I did cook mine on a silicone baking sheet so got to eliminate the parchment & flipping the crust since it cooks on both sides. What a treat! Thanks for all your efforts.

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  36. OMG...This will be a staple for me on MF. Your site rocks! I am pinning you on Pinterest!

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  37. Hello Sandy,

    Just wanted to thank you for sharing your "kitchen" with all of us. I know that a lot of my sucess with Medifast is thanks to you! I love the variety you have added to my meals. Thank you again!

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  38. Thanks so much everyone for all your nice comments! :)

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  39. I can't wait to make this. Today is my first day. Is a whole pizza count for your lean and green or half the pizza? Thanks.

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  40. The whole pizza is your entire lean and green for the day so eat up :)

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  41. When we were ready to flip it, we just placed another piece of parchment paper on top of it, flipped it over and peeled off the other piece of parchment. Was worried the pizza would break so we tried this method and it worked great. The cauliflower, bbq sauce and cheese pizza is wonderful and I can't wait to make it again.

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  42. Hi Sandy. So far I have tried the taco bake, buffalo chicken bake and the cheese bread sticks and all I can say is you are my NEW BEST FRiEND! They were all amazing! Going to try pizza next. 1 question though, do you grate the florets or all the white of the cauliflower? Thanks for saving me on this weight loss plan!

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  43. What about using a food dehydrator to cook the crust? Would that work? It should pull all the moisture out and eliminate the chance of burning.

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  44. Hi Sandy,
    I am new to Medifast and loving your recipes! Thank you! One question, is this 1 cup of already grated cauliflower, or should I measure out 1 cup before I grate?

    ~Carrie

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  45. I measure 1 cup of already grated cauliflower or 100 grams of fresh caulliflower that is grated.

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  46. Hi Sandy!!
    First, thank you so much for sharing these recipes. I have loved the Potato soup and Cheesy bread sticks. It looks like there is some sort of meat on the pizza, is it meat? Did I miss it somewhere in the ingredients?

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  47. There are a few pieces of the Morning Star sausage crumbles. I didn't add it to the ingredients because you can put whatever you choose on your pizza. A few pieces will not throw you off plan :)

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  48. May I just say, THANK YOU!!! It's very hard to believe, but this pizza is delicious. I made a couple of extra and have them in the freezer so when my family orders pizza I can join in the fun!

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  49. Thanks Sandy!!

    Does the morning star sausage taste like regular jimmy dean or anything close? I havent made the leap yet to faux meats.

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  50. Oh my gosh Sandy "thank you" for this delicious recipe. I made it this evening for hubby and me. I served it with 2 servings of collards on the side. It was scrumptuous. Oh I'm so excited that I can have pizza again. Thank you so much. hugs and kisses to you. I am in the middle of my 4th week on Medifast. So you know what I'm going through. love love love this.

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  51. Thank you SO much for all your effort on these recipes!!! I started Medifast about 1 1/2wks ago and was told about your site a few days ago. I printed out several recipes to try, and we had our first one tonight, the cauliflower pizza, and it was great! I so look forward to trying out more. Please know that your efforts are appreciated and help others on this journey.

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  52. Sandy,
    You are the bomb! Made the pizza and the revolution rolls today. Haven't tried the rolls yet, but had the pizza for lunch. Husband is also on Medifast with me and hates cauliflower. He raved about this pizza and can't wait to eat more. I made up the spares and froze them. We are you newest fans. Congrats on your new baby!

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  53. When you say 1/2c diced tomatoes, you say that, per serving, it has to be less than 5g carbs. What is the serving from the can? 1/2c or 1/4c? 'Cause if it's 1/4, that would make 1/2 10g! Should I assume you mean 1/2c = 5g carbs? That's what I'll do since you may not get this message before I cook this later tonight! LOL

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  54. Yes, I mean 1/2 cup of Italian diced tomatoes must be less than 5 grams of carbs. I noticed when shopping for canned diced tomatoes that the name brand had more carbs. Some had 10 grams of carbs for 1/2 cup! You have to be very careful when choosing the right can. I found that the generic store brands had only 5 grams of carbs. I use Walmart's Great Value Italian Diced Tomatoes with only 5 grams of carbs per 1/2 cup. Just make sure to check your labels :)

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  55. Yes, I mean 1/2 cup of Italian diced tomatoes must be less than 5 grams of carbs. I noticed when shopping for canned diced tomatoes that the name brand had more carbs. Some had 10 grams of carbs for 1/2 cup! You have to be very careful when choosing the right can. I found that the generic store brands had only 5 grams of carbs. I use Walmart's Great Value Italian Diced Tomatoes with only 5 grams of carbs per 1/2 cup. Just make sure to check your labels :)

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  56. Love your recipes and your blog. The Ranch Baked Tilapia was out of this world.
    Just tried your pizza and can not believe these recipes are good for you.
    Just having problems finding these low fat cheeses. What brands do you use ?

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  57. Hi Sandy

    Thanks for this recipe, my husband and I love the crust. I don't really miss the real crust when eating this.

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  58. Thank you for all of these great recipes! I have a question. Is all of the recipes under "Medifast Only" meet medifast requirements? I saw some recipes that had laughing cow wedges in it and did not know that was an opition!?

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  59. Yes, laughing cow cheese is considered to be a healthy fat I believe. It has been awhile since I have been on Medifast but I think 2 light wedges makes 1 healthy fat. You can always ask nutrition support just to be sure at www.mymedifast.com

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  60. Sandy..this recipe was sitting out front at my Medifast office. I love pizza ..so I grabbed a copy. I got around to making it today and I was BLOWN AWAY at how delish it is.

    My store did not carry the brand of marinara you suggested, but chose one that was all natural...no sugar etc. This version was even spicy so it pepped it up a bit more.

    Bravo to you. Can't wait to try others. As I get to this last 10 pounds, I find it more difficult to not stray!!

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  61. I am allergic to eggs...will this recipe work using Egg Substitutes like ENER-G Egg Replacer?

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  62. Sandy...you are a lifesaver! Now I can enjoy pizza with my family during the holidays. I started Medifast right after Thanksgiving. I just made and ate the cauliflower pizza. I am making quite a few to freeze. Do you drain the canned tomatoes prior to measuring and blending for the topping?

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  63. I've been on Medifast for a while now, and have always wanted to try this recipe but was really intimidated for some reason. Anyway, I finally summoned up enough courage to give this recipe a try. Oh. My. Goodness. So delicious! Plus, I was surprised at how easy it really was to make. I am going to make a couple more today to put in the freezer - thanks so much for that tip. Also, I used someone's tip to bake it in a spring-form pan, and that worked great for me! I think today I'm going to try to make them in my round cake pans and see how that turns out. Anyway, thank you sooo much Sandy! I really appreciate all the hard work you do to create these recipes. It must take a lot of time and creativity to figure out what to make, then do all the calculations for the leans, greens, condiments, healthy fats, etc. Then, after all that work, you still take time out to post the recipes for everyone else! You are a generous soul, and I wish you all the best. You are truly appreciated.
    P.S. I hope Vegas is treating you well :-)

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  64. If I don't have any Egg Beaters in the house, can I just use the whites of an egg instead?

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  65. I have never tried it wth egg whites so I am no sure how it would turn out but I don't see why not. Let me know if it works :)

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  66. So I finally tried this tonight, and I have to say...OMG Sandy! I now want pizza twice a week, at least! lol

    Splurged and added some black olives for healthy fat, and a few slices of turkey pepperoni to cheat. But still much healthier than ordering from one of the chains.

    FYI, the Great Value brand Italian Diced Tomatoes are 5gm of carbs for the 1/2 cup.

    Awesome recipe Sandy!

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  67. Hi Sandy! I tried this today and really enjoyed it! I learned that 30min in my oven is way too long so will cut that down next time. Otherwise really good!

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  68. I just made this. Awesome! I've been on TSFL/ Medifast for 4+ months & was getting bored with my usual fare. Thanks! (My mom loved it too.)

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  69. I don't really like cauliflauer. Does it actually taste like cauliflauer?

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  70. what brand of cheese is everyone using for this recipe so it is on program...and for the above comment ..cant even taste the cauliflower!

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  71. I use kraft or sargento shredded reduced fat cheese.

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  72. Hi sandy!!! Can I use tuttorrosso crushed tomatoes with basil on my cauliflower pizza

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  73. Becky it really depends on how many carbs the tomatoes have per serving. It has to be under 5 grams of carbs per 1/2 cup. If it is more than 5 grams then I wouldn't use them. I have found all the name brand Italian diced tomatoes were really high some being 10 g per 1/2 cup! For some reason, I have found the most luc with generic store brands such as Wal-mart's great value.

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  74. I just looked it up on Calorie Count and it says 1/4 cup is 4 grams of carbs. Looks like you would be able to use 1/4 cup as a green.

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  75. Thank you so very much for your blog and all of your recipes. I've just started on medifast and was reaching desperation point. My tastebuds were bored out of their minds!! I'm super excited to start trying out your recipes.

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  76. Love this recipe! But I swap the cauliflower for broccoli and use egg white beaters. Thank you!

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  77. Hi Sandy! Thank you for sharing my video on your Facebook page. I thought I'd link it here, too, in case anyone who isn't on Facebook would like to watch. Thanks again!! http://youtu.be/yMx8Mt0i_9E

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  78. Thank goodness for this pizza crust! I just started Medifast, and I was having a hard time with some of the lean and green meals. They were bland and, although edible, not great. I made this pizza and was amazed! I love pizza, and this crust was possibly the best crust I have ever had, healthy or not! Thank you so much for this!

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  79. I just made this, and was pretty amazed. The crust ends up tasting like cheese with a little bread taste. I used one of those slightly dish shaped pizza pans with parchment on it, and it looked the same when turned....barely needed any more cooking. To flip i just laid another clean parchment over the top, grabbed both sheets in both hands pulling them tight to keep the crust fat, and flipped it. The first parchment peeled off the top clean! Next project...make a few of these for the freezer! One note, my 1/4 cup cheese topping looks a lot more scant than the picture on this site...not sure if i spread my cauliflower too thin or if the picture has more cheese!

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  80. My son and I made this tonight. It was SO delicious! Thank you for the recipe!

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  81. I prefer using real eggs, did you try with them? I reitterate all the previous comments thank you for sharing your creativity!

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  82. Am I the only person whose parchment paper melted to the crust?

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  83. Sandy!! I'm so happy to have found you!! You've spent so much time and effort, THANK YOU!!! I blog over at twistmepretty.com and just became a coach. I'm so happy to share your site with my clients!! Anyway I have a question for you. I have four mouths to feed. This pizza recipe is for one person ya? Should I just... double it and make a super large pizza? Or should I make a small one and then a separate larger one for my husband and kids? I'm thinking I'll go with the marinara sauce and then add olives and mushrooms. So excited!

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  84. My nutrition coach at Medifast recommended your site - so glad she did! I'm on maintenance after losing 25 lbs in early 2012 with MF...still learning how not to yo-yo. My biggest challenge is my love for finding new recipes and cooking, especially casseroles and slow cooker meals to fit with my work schedule. But most of the recipes I find don't fit with what I need to maintain my optimal weight nor do they fit with a healthier lifestyle. Viola, Sandy's recipes seem to fit the bill. So glad I found you Sandy!

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  85. Love your site. Just started back on MF today and enjoy all your tips. The pizza is terrific!

    I've been using this recipe, only slightly different method:
    http://thinspopro.blogspot.com/p/low-carb_16.html

    Keep up the good work!

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  86. I have read through the comments, and I'm wondering, When you are planning on making, and freezing the cauliflower crusts, do you freeze them without baking first, or do you bake first and then freeze? I've got a lot of cauliflower to use and don't want to waste it by preparing it incorrectly. Thanks!

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  87. I bake the crusts first and let them cool. I put them one on top of the other in a gallon sized ziploc bag, then freeze. I usually make between 5 to 7 crusts at a time with one head of cauliflower.

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  88. I made it tonight with 1/4 cup egg whites as I don't enjoy egg beaters. It worked just fine!

    I also processed 1/2 cup of fresh tomatoes with about 1/4 tsp garlic paste, 1/4 tsp basil paste, a little salt, and a little Splenda or Nectresse. I cooked it down until thickened to use as my sauce.

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  89. Hi,

    Is it possible to omit the cheese in this recipe?

    Thanks!

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  90. I don't think you should omit the cheese because I think it helps the crust stick together. Although, I have never tried it without the cheese so it is worth giving it a shot.

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  91. I have sort of a dumb question about the grating of the cauliflower...like how do you grate it? With a cheese grater? with a food processor? Thanks so much for your awesome recipes, btw!

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  92. I use a food processor but I have heard you could use a grater.

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  93. I used a mix of the three cheese and parmesan baked on a stone. The crust edges where pretty dark but over it was fairly crisp.

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