Tag Archives: low carb

Cauliflower Pizza Crust

cauliflower-pizza-crust-pizza
We all have those trigger foods that no matter what...we just can't resist! For me...without question...it's ice cream and PIZZA!!! But every time I give in and indulge, I get an upset stomach and literally have to sleep off my food coma. So instead of beating myself up with guilt, I always try to find healthy versions of the things I love. I posted this before, but I just had to post again because...it's so dang delicious!
I know what youre thinking...cauliflower...really??!?!?
But TRUST ME! Hold onto your hats kids because this baby is delish!!  BY FAR this is the most popular recipe Ive ever posted! so please take pics if you make it and post on my Facebook Wall!! Facebook.com/jenngraham57
I'll post step by step instructions with the pics and then a recap at the end so it's easy to read while you're making it! xoxoxo
 
Ingredients
  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed garlic
  • ½ teaspoon garlic salt
  • olive oil (optional)
  • pizza sauce, shredded cheese and choice of your toppings*  (I used spinach, peppers, diced tomatoes, mushrooms)

 

 To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.
  Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). 
 Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. Or I covered my pizza sheet with parchment paper.
Next! In a medium bowl, stir....
1/2 Teaspoon Garlic (I threw mine in the food processor)
 
1 Teaspoon Oregano
 
1/2 Teaspoon garlic salt. I recommend that you use less! this was a bit much for me!
 
1 Egg, beaten.  I hate that term!! poor egg 🙁
 
Put it all together and what do you get.....
 
Looks like mashed potatoes!
 
 Transfer to cookie sheet and pat out into a 9" round,  spritz with olive oil
 Put in over for 15 minutes at 450 degrees
 Remove from oven, add pizza sauce. You can buy or make your own!
 Add pre-cooked toppings! I went with onions, mushrooms, diced tomatoes, spinach & red and yellow peppers
 Cover with Cheese
 Place back in over or place under broiler for a few minutes
Enjoy!!!
Recap!! 
Ingredients
  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed garlic
  • ½ teaspoon garlic salt
  • olive oil (optional)
  • pizza sauce, shredded cheese and choice of your toppings*
InstructionsTo "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.To Make the Pizza Crust:
  1. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
  2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
  3. Bake at 450 degrees for 15 minutes.
  4. Remove from oven.
  5. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note: Toppings need to be precooked since you are only broiling for a few minutes.Give this recipe a try and tell me what you think in the comments below!

Zucchini Tots – Low Carb

Zucchini Tots Needing a side dish for dinner tonight?? WARNING ~ these are ADDICTING!! I know you are like 'what another zucchini recipe' but YES I mean I love zucchini already but these Zucchini tots top the cake for me!! Not only are they kid-friendly but zucchini tots are the perfect solution for helping the fam get their veggies while enjoying a healthier version of a tot! I prefer to make them in the mini muffin tins for a perfect little bite size dish! Be sure to SHARE so you can find it easier later! Zucchini Tots Ingredients: 1 cup zucchini, grated 1 large egg 1/4 medium onion, diced 1/4 cup reduced fat sharp cheddar cheese, grated 1/4 cup seasoned breadcrumbs salt and pepper to taste cooking spray Directions: Preheat oven to 400°. Spray a mini muffin tin with cooking spray. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin. Bake for 16-18 minutes, or until the tops are golden... I prefer mine a little well done, so just watch them to cook a little longer if you want it that way as well. Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!! Servings: 3 Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts • Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g Sodium: 262 mg (without salt)