We all love pizza! The tangy marinara sauce, gooey melted cheese, a flavorful garlic crust, what could be better! Wait, you're trying to lose weight—-we've got you covered. Traditional pizza crust is loaded in calories and carbohydrates, let's call it the kryptonite of weight loss. The solution is the simple, easy, and super tasty swap—cauliflower crust. The texture is a bit different but totally enjoyable, and the flavor actually has more depth that a traditional pie crust. Other reasons we LOVE this crust include:
* No Bloat - this gluten free pizza won't leave you bloated and fatigued.
* Hello Fiber - traditional pies have very little fiber, while this recipe packs about 5 grams per serving.
* Detox - Cauliflower is part of the cruciferous family, known to help naturally remove unwanted toxins from the body.
For cauliflower crust:
- 12oz cauliflower, grated (1/2 large head)
- 1 medium egg
- 8oz mozzarella cheese, grated
- 1 tsp. dried oregano
- 1 tsp dried basil
- 1 tsp olive oil
- 4 oz. low-fat ricotta cheese
- 2 oz. parmesan cheese, shredded
- 2 oz. mozzarella cheese, shredded
- 12oz spinach, cooked
- 8oz sliced roma tomatoes
- 1 Tbsp. minced garlic in ½ tbsp. olive oil
- Fresh basil to taste
Preheat oven to 400F. Line pizza pan with parchment paper. Grate 12 oz cauliflower. In a microwaveable bowl, cook cauliflower for about 5-6 minutes until soft. Remove and let it cool. Squeeze out excess moisture with a cheese cloth, remove as much moisture as possible. Return to bowl and mix in the egg, cheese and seasonings. Once combined, pat into pizza pan, about 10 inch round crust. Brush top with olive oil and bake for 15-20 minutes. While the crust is baking blend together ricotta cheese and minced garlic with oil. Once the crust is done, remove pizza and top with ricotta blend, spinach, cheese, tomatoes and fresh basil. Bake for another 15-20 minutes or until cheese is bubbly. Cut pizza into 4 even slices.
Replaces: 4oz protein and 8oz veggies
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