1 cup grated cauliflower (2 green)
1/4 cup egg beaters (1/8 lean)
3/8 cup shredded part-skim mozzarella (6g fat/oz) (3/8 lean category)
1/8 tsp garlic powder (1/4 condiment)
1/8 tsp onion powder (1/4 condiment)Topping:
1/2 cup shredded part-skim mozzarella (1/2 lean)
1/4 cup thinly sliced Roma tomatoes (1/2 green)
1/4 cup thinly sliced mushrooms (1/2 green)
3 fresh basil leaves, thinly julienned (1/4 condiment)
1 Tbsp shredded Parmesan (1 condiment)
1 small clove of fresh garlic, thinly sliced (1 condiment)
Preheat oven to 425 degrees. Line a 1/4 sheet cake pan with parchment paper.
Grate 1 cup of cauliflower and place in a medium-sized bowl. Add 1/4 cup egg beaters, 3/8 cup shredded part-skim mozzarella cheese. Add a 1/8 tsp of garlic powder, onion powder and crushed basil leaves. Add salt and pepper to taste. Mix with a spoon and spread on the parchment. Spread it as thin as possible, avoiding holes in the mixture. Bake at 425 degrees for 30 minutes. The crust will be browned and look a bit like a quiche looks on the top.
Meanwhile, thinly slice the tomato, mushrooms, garlic clove and basil leaves. Top the baked crust with a layer of 1/4 cup of the sliced tomato, 1/4 cup sliced mushroom, a sprinkle of basil and the sliced garlic. Sprinkle 1/2 cup shredded part-skim mozzarella on top. Follow with 1 Tbsp of grated Parmesan.
Return the pizza to the oven under the broiler (500 degrees) until the cheese melts and is bubbly (this happens FAST so watch it carefully!!!)
Remove from the oven, cut into six slices and devour the entire thing!
Recipe makes 1 serving.
L&G Calculations:
1 Lean
3 Green
3 Condiments
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