Measure out 1/2 cup diced tomatoes and puree in blender or chopper. Pulse for a few seconds. Set aside. You can also use an approved pasta sauce such as Rao's Marinara Sauce.
Preheat oven to 425 degrees. Place parchment paper (not waxed paper) on a baking sheet and spray lightly with cooking spray. Combine grated cauliflower, egg whites, 1/2 cup cheese, garlic powder, and dried oregano until mixed completely. Spoon mixture on prepared baking sheet. 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 better. Bake for about 22 to 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 brown and crisp. Mine are usually burnt around the edges but it won't taste burnt. Let cool.
Add tomato sauce and 1/2 cup of cheese on top. Bake for an additional 5 to 7 minutes or until cheese is melted. If you are making several cauliflower pizza crusts like I usually do, you can put the cooled crusts in gallon sized Ziploc bags to store in the freezer. I usually can fit 4 to 5 pizza crusts in a Ziploc bag. No need to wrap each one separately in foil. They won't stick together. 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 to 15 minutes at 425 degrees or until cheese has melted. Enjoy!
1 Cauliflower crust is 1/2 a Lean, 2 Greens and 1.7 Condiments
Adding 1/4 cup Rao's marina sauce is 1 Green
and topping the crust with an additional 1/2 cup reduced fat cheese is 1/2 a Lean. This would give you 1 Lean and Green meal.
If you want to add veggies, you could add just 2 tbsp Rao's marinara sauce as 1 Condiment so that you can top the crust with a Green of your choice. Ex) 1/4 cup mushrooms and 1/4 cup assorted sweet bell peppers
Other ways to top your pizza:
1/4 cup reduced fat cheese (1/4 Lean) and 1/2 a link of Al Fresco Andouille Sausage or Italian Sausage (1/4 Lean)
1/4 cup reduced fat cheese (1/4 Lean) and 1 oz turkey pepperoni (1/4 Lean)
1/4 cup reduced fat cheese (1/4 Lean) and 1.5 oz Jennie-O Sweet Italian Turkey Sausage (1/4 Leaner Lean)
1/4 cup reduced fat cheese (1/4 Lean) and 1.25 oz 93% ground beef (1/4 Lean)
1/4 cup reduced fat cheese (1/4 Lean) and 1.5 oz grilled chicken breasts (1/4 Leaner Lean)
1/4 cup reduced fat cheese (1/4 Lean) and 1.75 oz 99% ground turkey (1/4 Leanest Lean)
1/4 cup reduced fat cheese (1/4 Lean) and 1.75 oz shrimp cooked (1/4 Leanest Lean)
*Reduced fat cheese is cheese that falls under the Lean category with 3 to 6 grams of Fat per 1/4 cup or ounce. If you use another type of cheese, calculations may be different.
Topping options counting as Condiments or Optional Snacks:
2 tbsp Rao's marinara sauce (1 Condiment)
2 tbsp Bertolli light alfredo or light garlic alfredo (1 Condiment)
2 tbsp red salsa (2 Condiments)
2 tbsp sugar free BBQ sauce such as G Hughes or Guy's Sugar Free BBQ sauce (2 Condiments)
2 tbsp Trader Joes Green Goddess Dressing (1 Condiment)
2 tbsp Trader Joes Cilantro Dressing (2 Condiments)
2 tbsp Frank's hot sauce (1 Condiment)
1 tsp sriracha sauce (1 Condiment)
1 wedge light laughing cow cheese (1 Condiment)
1 tbsp reduced fat cream cheese (1 Condiment)
2 tbsp reduced fat blue, feta cheese, parmesan cheese (1 Condiment)
1/2 tsp taco seasoning (1 Condiment)
2 tbsp fresh basil, chopped (1/4 Condiment)
2 tbsp fresh chives, chopped (1/2 Condiment)
2 tbsp fresh cilantro (1/8 Condiment)
1 oz jalapeno from the jar (1 Condiment)
1 oz banana peppers (1 Optional Snack)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 19.6mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.9g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5
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