Cauliflower Pizza Recipe for Medifast
Ever since Chris
and I started Medifast I have been scanning the web for lean and green Medifast
recipes. I found a few recipes for Cauliflower Pizza and I decided I had to try
it. It was a little time consuming and requires some dedicated and finesse, but
it was SO worth it. It came out freaking delicious and it more than satisfied my
cravings for pizza or other “cheat food”.
So, so, so good!
So, here you have
it –
Medifast Cauliflower
Pizza Recipe with Pictures
What you need:
Crust:
1 cup shredded
cauliflower (2 Greens)
1 oz low fat
ricotta with 2 - 3 g of fat/oz (1/8 Lean)
1 oz light
mozzarella with 3 - 6 g of fat/oz (2/8 Lean)
OR
2 oz of one or the
other cheese
1/4 cup Egg Beaters
(1/8 Lean)
1/8 tsp garlic
powder (1/2 Condiment)
1/4 tsp dried basil
(1/4 Condiment)
OR
1/4 tsp of dried
Italian Seasoning
OR
Use ½ tsp total of
all of your favorite seasonings – I added Garlic salt
Toppings:
1/2 cup diced tomatoes from the can - less than 5
g of carbs per 1/2 cup (Instead of counting this as a Green, I counted it as a condiment so I could have "green" toppings)
2 oz light three
cheese blend 3 - 6 g of fat/oz (1/2 lean)
1/2 cup of your
favorite greens (peppers, mushrooms, spinach, etc)
Recommended for Cooking:
A food processor or
automatic chopping device (I have an old school Chopster) – If you don’t have,
you will need a cheese grater
A digital food
scale or at very least a big measuring cup
Pizza Trays or
Baking Sheets
Parchment Paper
Cooking Spray
Directions:
Preheat the oven to
425 (one user did it at 400, another user said 440 – I did 425)
*Note, oven temperatures
vary – so watch your crusts!
Steam your cauliflower – be careful not to overcook it. You
want it to be tender NOT mushy. Drain it, cool it…. (be patient, you want it to
cool off). Then grate 1 cup. Trust me on this one, using a food
processor/Chopster is worthwhile – manually grating it would suck.
Mix your grated cauliflower with your eggbeaters, seasonings
and cheese.
Prep your pizza pan or cookie sheet with parchment paper (NO
wax paper – parchment only) and spray generously with cooking spray.
Evenly spread your mixture onto the paper so that you make a
nice round cauliflower crust – thinner will make it crispier. It should be about
the size of a round dinner plate (about 10”).
Bake for about 20-25 min (it should start to brown). *Note –
just watch your crust – I read 40 min per side and I read 15. I did about 25.
Remove, carefully flip and bake for another 15-20 min. Don’t
overcook it, but let it brown. If you leave it in a little longer the edges
will burn, that’s okay, you want your crust to be crispy!
Remove.
Add your tomato sauce. I processed my chunky tomatoes to
make a spread – you can also use your favorite no-sugar-added pizza sauce.
Add your cheese.
Add your other toppings. I wanted a variety, so I used:
· Low fat ground turkey – precooked
· Spinace
· Mushrooms
· Fresh Tomatoes
· Bell Peppers
· Low fat ground turkey – precooked
· Spinace
· Mushrooms
· Fresh Tomatoes
· Bell Peppers
Other ideas: Olives, turkey pepperoni
Now put it back in the oven under the broiler and watch
it carefully – keep an eye on the cheese
and once it’s melted and your veggies wilt, it should be done.
*Note: At this point remove the parchment paper, otherwise it will burn!
*Note: At this point remove the parchment paper, otherwise it will burn!
I let mine rest for a minute the edges did taste a little
burnt (some users said it may look burnt but doesn’t taste burnt – mine did) so
I cut off the edges a tiny bit, sliced it into 4 pieces and put it on a dinner
plate.
*Note – each Pizza is about 405-420 calories each (less if
you use low fat cheese and take it easy on the toppings)
This whole process took like 2 hours, so by the time it was
done I was STARVING.
We picked it up and ate it like a “real” pizza. I don’t think
we talked once the whole time, except to say “OMG, this is so good!”.
It was AMAZING and worth the process, although next time I
will do what some other users did and make a whole bunch at once and then wrap
them in foil and freeze them. Since they will be fully cooked (you can even add
the sauce and cheese) you can top it with fresh veggies (or freeze them too)
and cook it for about 15 min to heat it from frozen at 425 degrees. Much easier
than the 2 hour process again (which BTW, is the only reason I haven’t made
this again yet).
I hope you enjoy! If you try it, let me know how it turns out!