3 "Lean and Green (TM)" Cauliflower Pizzas. I've taken the more traditional and widely circulated Cauliflower Pizza recipe and modified it to have less carbohydrates, which for ME works better. This would be a "Meatless Option" or Vegetarian, but you can enjoy it even if you do eat meat!
I used 2 different types of pans so you could see the different ways you can make it, but whichever way you choose make sure you divide it into 3 servings.
I like the ease of the Trader Joe's products because it means I don't need to "rice" the cauliflower myself.
Ingredients:
1 bag (3.5 cups) Trader Joe's Riced Cauliflower (found in the refrigerated bagged section of vegetables, near the "other" cauliflower).
1 bag Trader Joe's "Light" shredded Mozzarella Cheese
2/3 cup 100% Egg Whites
1 TBSP Trader Joe's Double Concentrated Tomato Paste (in squeezy tube)
1.5 cups dry-roasted sliced vegetables of your choice.
(I chose asparagus, fennel and red peppers)
1 bag (3.5 cups) Trader Joe's Riced Cauliflower (found in the refrigerated bagged section of vegetables, near the "other" cauliflower).
1 bag Trader Joe's "Light" shredded Mozzarella Cheese
2/3 cup 100% Egg Whites
1 TBSP Trader Joe's Double Concentrated Tomato Paste (in squeezy tube)
1.5 cups dry-roasted sliced vegetables of your choice.
(I chose asparagus, fennel and red peppers)
First:
Dry-roast your "other" vegetables by arranging them on a baking sheet sprayed with Pam Cooking Spray, and also give the tops of the vegetables a quick spray with Pam. Then Broil a few inches from the broiler until they are slightly cooked and blackened. Remove and let cool while you prepare the crust.
Dry-roast your "other" vegetables by arranging them on a baking sheet sprayed with Pam Cooking Spray, and also give the tops of the vegetables a quick spray with Pam. Then Broil a few inches from the broiler until they are slightly cooked and blackened. Remove and let cool while you prepare the crust.
In a bowl, combine the riced cauliflower, 2/3rds of the bag of Mozzarella Cheese, and the egg whites. Mix with your hands until fully incorporated.
Spray your pans with Pam. I used a large casserole pan and a "muffin-top" pan. Spread the cauliflower mixture out evenly and as thinly as possible while still maintaining uniformity and having no gaps in coverage.
Bake at 375 for as long as it takes for it to look like the picture. Each oven is different so test it and figure out a time for your particular oven. Remove from oven and let cool enough to "flip" the crust over (so the moist side is on top now). You may need to cut it into portions for the flipping, I used a long spatula. Spread the 1 TBSP of Tomato Paste very thinly and evenly over the top, it is really just to give a little tomato flavor. Top with the rest of the Mozzarella and arrange your vegetables evenly, then return to oven and set to "Broil" until the cheese is melted and begins to bubble a little.
Remove from oven and enjoy 1/3 of the pizza for your Lean and green, let the other 2/3rds cool completely and then store in a ziplock bag in your refrigerator. It will keep for a couple of days in the refrigerator.
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As Prepared above, 1 serving (1/3rd of recipe) = a full Lean and Green on our program
308 Calories
18g carbs
14g fat
31g protein
5g fiber
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