this is how I am doing my crust now in a small rectangular pan!!!
This is one of my most favorite recipes ever. I almost always have the ingredients and all I have to do is pick up the riced cauliflower now that is sold almost everywhere. This is a total game changer, you’ll still have to make sure the cauliflower is dry and that is a little time-consuming but worth the effort! The single most important thing about this recipe is getting the moisture out of the cauliflower (see directions below) It is so worth the effort. It is low in carbs, high in protein and really delicious. I think the crust alone would be great but with the sauce and cheese it really was like eating pizza but guilt free. I don’t really do the “diet” food thing but every once in a while something grabs my attention like this recipe and it is really good.
I now only make the pizza in a small rectangular pan–9×12 is the size I use
*apparently it’s 155 calories per serving –6 servings — Joel and I finish 1 whole pizza — just saying. You can make as an appetizer but it is best served Hot. You can re heat in the microwave if you happen to have left overs. It’s also nice with a green salad!
Original recipe from http://www.joybauer.com/recipes
For the crust:
1 head cauliflower, coarsely chopped or a package of cauliflower crumbles — it’s a 16 oz. package it is sold in the produce section and Green Giant makes one as well
3/4 cup shredded part-skim mozzarella
3/4 cup grated parmesan
4 egg whites, beaten genlty
1/2 teaspoon garlic powder
1 Tablespoon Italian Seasonings (available in most supermarkets in the spice section)
Kosher Salt to Taste
Freshly Ground Black Pepper , to taste
this is what I did but you can use any vegetable toppings you like ( peppers, onions, mushrooms, spinach etc.)
app. 1/2 cup of tomato sauce, I always keep my own sauce in the freezer for times like this. If you don’t have “home-made” use jarred sauce. I have a great recipe on my blog under the title “Sunday Night Red Sauce” or my Basic Tomato Sauce originally posted August, 2011 . You can make your own red sauce if you have a little extra time.
1/2 cup shredded part-skim mozzarella
1/4 cup grated parmesan cheese
sprinkle of oregano –optional
sprinkle of crushed red pepper–optional
Preheat oven to 425 degrees.
Place chopped cauliflower into a bowl that can go in to the microwave. Cover bowl with a paper towel and microwave for 8 minutes until cooked through. Allow cauliflower to cool briefly before squeezing out as much water as possible with a cheese cloth or good paper towels. I really tried to get the water out , it makes for a crispy crust. I did it in batches and put between towels and really squeezed it out. Do not try and rush through this step because you will ruin the dough. Cloth towels work the best but you’ll need a thin cloth one to do the job. Paper towels are a bit messy but you can triple up on them and squeeze the water out.
Mash the cauliflower and let cool for about 10 minutes.
I also whisk my 4 egg whites gently before adding into the other ingredients.
Add the mozzarella cheese, parmesan cheese, Italian seasonings, garlic powder, egg whites, salt and pepper to the mashed cauliflower. Mix thoroughly.
Get out your baking sheet if you have one and spray generously with a cooking spray . You can also make a round pizza on a larger baking sheet, the presentation wasn’t as beautiful but it worked and tasted great. Or pick up a small rectangular pan , I promise it won’t owe you a dime when you’re done with it.
Pour the cauliflower mixture into the pan and spread it out to the corners making sure there is enough cauliflower all over, it works perfectly don’t leave holes. Play with the crust a bit till it covers the whole bottom of pan. Place in oven for 15-20 minutes until golden brown and crispy.
After 20 minutes remove from oven and add sauce, cheese, any toppings you would like. I just added sauce, cheese, and some seasonings.
Place under broiler until cheese is hot and bubbly, this time will vary depending on your own oven, so keep an eye on it.
Slice and Enjoy!