Excerpts from Kurweil's Cauliflower Pizza Crust Tutorial
Ingredients:
Crust:
1 cup shredded cauliflower (2 Greens)
1 oz low fat ricotta with 2 - 3 g of fat/oz (1/8 Lean)
1 oz light mozzarella with 3 - 6 g of fat/oz (2/8 Lean)
1/4 cup Egg Beaters (1/8 Lean)
1/8 tsp garlic powder (1/4 Condiment)
1/4 tsp dried basil (1/8 Condiment)
Toppings:
2 oz light three cheese blend 3 - 6 g of fat/oz (1/2 lean)
1/2 cup Italian or Rotel diced tomatoes - less than 5 g of carbs per 1/2 cup (1 Green)
Directions:
Puree diced tomatoes if desired in a small chopper for a few seconds. Set aside.
Weigh/measure cauliflower (1 cup of raw cauliflower = 100 grams), then wash it. Next, add the 1/4 cup egg beaters. Then add 1 oz light ricotta. Next, add the 1 oz light mozzarella. Stir together well.
You can add any condiments/seasonings you want at this point and stir them in. I like garlic powder. Other people recommend oregano, etc. You can also choose to add those to your sauce instead.
Line a pan with parchment paper sprayed lightly with cooking spray. The weight of one crust (uncooked) is right around 228 - 229 grams using the ingredients I used if you are making a large batch and need to portion them. Use the back of your spoon to spread them out. They really won't spread much during cooking (they'll actually shrink a bit), so you can get the crusts close together. The thinner, the crispier.
You will need to toy with your oven/times to get them how you like them. I bake for 40 minutes straight at just below 425 without even looking at them, first. (I baked for only 30 minutes). Then take them out and flip them. When flipping them, make sure you get the spatula under all parts first, it can stick in areas and break/fold your crust, then you'll cry. Put back in the oven and bake for another 15 - 20 minutes (I baked for another 10 minutes).
Add tomato sauce and cheese on top. Broil until cheese is melted about 5 to 10 minutes.
Cool completely and toss them in a gallon Ziploc bag in the freezer. They freeze and reheat VERY well. I used to put waxed paper in between them so they wouldn't stick, but I didn't do it last time, and guess what? As long as you cool the crusts before freezing, they won't stick anyway. Waste of waxed paper and a hassle (again, the lazy). (I add my tomato sauce, cheese and toppings to the crust and then freeze but you can do it this way as well. I wrap each pizza individually in foil and then put 2 or 3 pizzas in one gallon sized Ziploc bag. Then I bake for 15 minutes at 425 degrees.)
*To reheat and finalize cooking, pop a frozen one back in the oven at 425 on parchment for 10 - 12 minutes. Then add my tomato puree, cheese, and toppings and cook it for another 5 minutes to get the sauce and cheese hot and melted.
*Note You can also use Walden Farms Marinara Sauce, but 1/4 cup is considered to be 2 condiments and is not a vegetable. You would have to add a third of veggies to your meal if you choose this option. You could use the veggies as your toppings!
1 Complete Lean and Green Meal with less than 1 Condiment (Not even 1 Condiment!) No Healthy Fat Required
