Crust
1 c grated raw cauliflower
¼ cup egg substitute
½ cup or 2 oz 2% reduced fat 3 cheese Mexican Blend
⅛ tsp garlic powder
¼ tsp basil
Toppings
¼ cup + 2 tbsp reduced fat mozzarella cheese
½ c Italian diced tomatoes, canned- less than 5g of
carbs per serving
Anything else you want!
Directions
Measure out ½ c diced tomatoes and puree, set aside.
Preheat oven to 425.
Place parchment paper on a cookie sheet and spray
lightly with cooking spray.
Combine cauliflower, egg beaters, cheese, garland and
basil until mixed completely.
Spoon mixture on prepared pan. Use the back of a spoon
to thin out and form a circle about the size of a dinner plate. The thinner the better.
Bake for 30 minutes.
Carefully flip crust over and back an additional 10-15
minutes until edges are brown and crisp.
Let cool. Add tomato sauce and toppings. Broil until
cheese is melted- about 5-10 minutes.
If making multiple crusts you can wrap and freeze.
When ready to serve bake 15 minutes at 425 until cheese is melted.
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