Cauliflower Pizza Crust Healthy Recipe

Cauliflower pizza crust has gained a huge popularity in the past few years among low carb dieters and mainly fitness enthusiasts. Because you are indulging with pizza, America’s favourite comfort food, and not wrecking your nutrition numbers. I held off making cauliflower pizza because I simply was confused by various cooking methods and knew it would take me some time to come up with a foolproof recipe. And I was right, it took me 3 pizzas and 2 days (on and off) and here we are.
This cauliflower pizza crust is foolproof. It’s not mushy and you can really hold it by a slice. And it is delicious! I won’t lie, the crust doesn’t taste like dough crust (duh!) but is super tasty plus the toppings on top => to die for.

Cauliflower Pizza Crust Healthy Recipe

Ingredients

• 1 head cauliflower 7 - 8" wide
• 1 egg, large
• 1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
• 1 tsp Italian (or rosemary, basil, parsley) herb seasoning
• 1/8 tsp salt
• 1/4 tsp freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until "rice" texture. Some coarse chunks are fine.
3. Place on a prepared baking sheet and bake for 15 mins.
4. Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth.
5. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)
6. Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
7. Bake for 15 - 20 minutes and remove from the oven.
8. Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.

Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the crust tightly wrapped in plastic, for 1 month.

Nutritional Info (crust only, no toppings)
Servings Per Recipe: 8
Amount Per Serving = 1 slice:
Calories: 63.7
Total Fat: 2.7 g
Cholesterol: 28.2 mg
Sodium: 191.6 mg
Total Carbs: 5.7 g
Dietary Fiber: 2.6 g
Protein: 5.5 g
WW Points+: 2

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Healthy Zucchini Soft “Taco” Tortilla Shells Recipe

Last year it started with this crazy zucchini inspiration because we couldn’t hardly find any reference to it online: let’s make healthy zucchini taco tortilla shells! Why not? Everyone was making pizza crusts with cauliflower so why not use up all this leftover zucchini? As odd as it many have sounded it actually has become one of our favorite year round recipes and can’t believe we’re finally sharing it almost a year later.
Last summer when we drowning in zucchini recipes for our future magazine project, we had these zucchini soft taco tortilla shells on the top of our list. We invited 5 of our neighbors over for taste testing on the majority of our magazine recipes and these zucchini taco shells had some of the most enthusiastic responses. Maybe it was unique and something they had ever seen or tasted before. Or maybe it was healthy. What ever it was, it was always mentioned as the memorable and delicious tasting zucchini recipe they’ve ever had.

Healthy Zucchini Soft “Taco” Tortilla Shells Recipe

Ingredients:

• 4 cups (950ml) zucchini, coarsely grated
• 1 large egg
• 1/2 cup (120ml) grated parmesan cheese
• 1/4 cup (60ml) bread crumbs
• 1/2 teaspoon freshly grated black pepper
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin

Directions:

1. Pre-heat oven to 450 degrees F.
2. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
3. Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
4. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
5. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

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PIZZA STUFFED MUSHROOMS HEALTHY RECIPE

I love stuffed mushrooms… any kind.  Cream cheese, cheese & bacon, crab, cheeseburger stuffed or even a simple salsa… it doesn’t matter what you put in them, it’s always the appetizer I go for first!  Of course these Pizza Stuffed Mushrooms top my list!

Mushrooms just have such a rich earthy flavor and stuffing them is easy to do.  I like to wash my mushrooms and pull out the stem, I then use a tomato/strawberry huller to make the hole a little bigger (hello!!… more filling!).  I don’t always use the stems but this recipe calls for chopping the stems and cooking them with a little garlic for some extra flavor! Naturally low carb and totally huge in flavor, this is one appetizer everyone agrees on!

PIZZA STUFFED MUSHROOMS HEALTHY RECIPE

Ingredients

• Follow Spend With Pennies on Pinterest for more great recipes!
• 24 mushrooms
• 1 clove garlic
• 2 teaspoons olive oil
• 1 can pizza sauce
• mozzarella cheese
• mini pepperoni (or your favorite toppings)
• basil for serving

Instructions

1. Preheat oven to 375 degrees.
2. Clean mushrooms and remove stems. Using a small spoon, scoop out insides of mushrooms to allow enough room for filling.
3. Finely chop mushroom stems. Add olive oil, garlic and chopped mushroom stems to a pan over medium heat. Cook 5 minutes, cool slightly.
4. Stuff mushroom stems in mushroom caps. Top each with 1 tablespoon pizza sauce, 1 tablespoon cheese and 3 mini pepperoni.
5. Bake 18-20 minutes or until mushrooms are cooked and cheese is browned and bubbly.
6. Cool slightly before serving.

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