Cauliflower Crust Pizza

Standard

Healthy pizza

Healthy pizza

I was craving pizza all day today, and even though it is my “cheat day” I didn’t want to blow all the work I have done this week by ordering a pizza, so I decided to make one. I remembered seeing a recipe on a blog or Pinterest for pizza with a cauliflower crust and decided to give it a shot.

A quick google search brought me to several recipes. I picked one that looked pretty good, modified it a bit, and it turned out great! It has a different consistency than I am used to, but I really enjoyed it. Sorry pizza fans, you can’t pick this up by the slice and eat it, you are going to have to use a fork and plate. It’s worth it though!

This recipe serves three people.

DSC_8140a

Healthy (yummy) pizza

Crust ingredients

  • 1/2 head cauliflower riced
    1 tablespoon minced garlic
    1/2 teaspoon onion salt
    1 teaspoon Italian seasoning

 

 

Directions for crustDSC_8144a

  1. Preheat oven to 450
  2. Take riced cauliflower and microwave for four minutes, uncovered.
  3. Combine cauliflower, garlic, onion salt, egg, and Italian seasoning. Mix thoroughly.
  4. On a greased cookie sheet, form mixture into a circle to form the pizza crust.
  5. Bake for 15 minutes.

Here is what I put on my pizza, but everyone has their own tastes, so get creative!

DSC_8145a

Ingredients for pizza

  • 1 cup shredded mozzarella cheese
  • 4 artichoke hearts
  • 13 slices of turkey pepperoni
  • 8 mushrooms
  • 2 Tablespoons light ranch dressing

 

 

Direction for pizza

  1. After the crust is done baking, remove from oven, turn on broiler.
  2. Spread ranch dressing over crust.
  3. add 1/2 cup of cheese over the dressing.
  4. Add artichoke hearts, pepperoni and mushrooms.
  5. Sprinkle remaining cheese over the top.
  6. Broil for 3-5 minutes (long enough for cheese to melt.
  7. Cut into slices and enjoy! (serves three)

This recipe gets an A from CalorieCount.com

This is the nutrition information I came up with for each serving of the CRUST ONLY if you want to try different toppings.

This is the nutrition information I came up with for each serving of the CRUST ONLY if you want to try different toppings.

This is the nutrition information for one serving (1/3 of the pizza) for the toppings I used.

This is the nutrition information for one serving (1/3 of the pizza) for the toppings I used.

Note: This post was originally published on my other blog: http://www.fitwithlynn.wordpress.com

Freedom vegtable soup

Standard

Delicious low-calorie soup.

Delicious low-calorie soup.

“Don’t you dare call that my soup Lynn Marie.”

That’s what my aunt said to me when I told her I tried to make her soup recipe — with a few modifications.

She sent me the recipe yesterday, explaining it was delicious and, even better, very low calorie. I’m willing to they anything that fits that description.

Here is her recipe:

Freedom soup

  • 1/2 large red onion sliced and halved
  • 2 cups cubed turnip or rutabaga
  • 2 cups sliced carrot (fresh or frozen)
  • 1-2 cloves minced garlic
  • 2 cups cut green beans (fresh or frozen)
  • 1 small can tomato sauce
  • 1 large can diced tomatoes (do not drain)
  • 1/2 head med. cabbage cut in med. shreds
  • 1 tsp oregano
  • 1 tsp basil
  • 6-8 cups fat free beef broth
  • salt and pepper to taste
  • 2 cups cubed zucchini

Directions

  1. In large pot- spray bottom with nonstick spray.
  2. Saute first 4 ingredients for 10 min.or until turnips are el dente. (use some of the broth if necessary to keep from sticking).
  3. While sauteing, prepare next 4 ingredients and combine in bowl.
  4. When turnips are ready, add broth, cabbage mixture, oregano, basil,salt and pepper.
  5. Bring to boil over med heat.
  6. Simmer 10 min.
  7. Add Zucchini and simmer another 10 min.

And here’s what it turned in to…
Kick-ass low-cal Soup

  • 1 large sweet onionSaute onion (cut into large chunks) in a large pot with 1/2 cup of beef broth and garlic. Add mushrooms.

    Saute onion (cut into large chunks) in a large pot with 1/2 cup of beef broth and garlic. Add mushrooms.

  • 5 large carrots
  • 2 pints of mushrooms
  • 2 tablespoons of minced garlic
  • 15 ounce can of tomato sauce
  • 8 ounce can of sauerkraut
  • 1 summer squash
  • 2 zucchini
  • 2 tablespoons Italian seasoning
  • 8 cups fat-free beef broth
  • 1/2 teaspoon cayenne pepper

Directions

  1. Saute onion (cut into large chunks) in a large pot with 1/2 cup of beef broth and garlic
  2. Add mushrooms (quartered)Looking yummy!

    Looking yummy!

  3. Saute for 5 minutes
  4. Add squash, zucchini, carrots, 1 cup of broth
  5. Saute for 5 more minutes stirring occasionally
  6. Add remainder of broth, the rest of the ingredients and two cups of water
  7. stir, cover and cook on medium-low for 10 minutes
  8. Enjoy!

I’ll have to compare it to the original recipe next time I go home, but I was repay happy with how it turned out. It is super-healthy and filling. The only down side is that it is pretty high in sodium (thanks to the sauerkraut and tomato sauce).

This makes a LOT of soup. I’m guessing about 12 1-cup servings. (The nutrition label is for 10 servings). I had some last night and will have some for dinner tonight. The rest I am going to put in single-serving bags and freeze for quick meals when I’m in a hurry.

Screen shot 2013-03-23 at 8.50.15 PM

Note: This post was originally published on my other blog, http://www.fitwithlynn.wordpress.com