Mini Cauliflower Crust Pizza

Some comfort food for this cold Memphis day!

INGREDIENTS:

  • 2 1/2 cups (8.8 oz) riced cauliflower – (5 greens)
  • 1/4 cup Rao’s marinara sauce tomato sauce – (1 green)
  • 2 eggs – (2/3 lean)
  • 1 cup (5 oz) reduced-fat shredded mozzarella, divided – (1 lean)
  • 3 Tbsp. grated parmesan – (3 condiments)
  • 1/2 tsp Italian seasoning – (1 condiment)
  • 1/8 tsp salt – (1/2 condiment)
  • 1 Tbsp. diced red onion – (1 condiment)
  • 5 1/4 second sprays of Cooking spray – (1/2 condiment)
  • 1.6 oz turkey pepperoni slices, chopped – (1/3 lean)

DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. Add cauliflower rice to medium-sized, microwave-safe bowl. Microwave for 10 minutes, stirring halfway through.
  3. Let cook, then add eggs, 1/4 mozzarella, parmesan, Italian seasoning, and salt.
  4. Divide mixture evening amongst 12 slots of a lightly greased standard-sized muffin pan. Press down lightly to form mini crusts. Bake for 20 minutes.
  5. Top each mini cauliflower crust with tomato sauce, remaining cheese, pepperoni, bell pepper, onion, and olives. Bake until cheese is melted, about 5 to 7 minutes.

YIELDS: 2 servings.

PER SERVING: 1 lean, 3 green, 3 condiments.

Annestasis
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