🍕 No Guilt Cauliflower Crust Pizza 🍕

 

For the Crust:

• 1 - 16 oz. bag frozen riced cauliflower, cooked according to package directions
• 3 tbsp. liquid Just Egg (or one egg, beaten)
• 1 cup shredded fat free Mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp. minced garlic
• 1 tsp. onion powder
• 1/2 tsp. Italian seasoning
• 1/4 tsp. crushed red pepper flakes

Preheat oven to 425F.

Cook cauliflower according to package directions.  Drain any excess liquid in a dishtowel or paper towels.  Allow to cool for 10 minutes.  In a large bowl, combine cauliflower, cheeses and seasonings.  Mix to combine.

Move the cauliflower mixture to a baking sheet lined with parchment paper and flatten it out to form a crust about 1/4 inch thick.  Bake for 15 minutes, until lightly browned.  Pull the crust out of the oven (but leave oven on).

For the Toppings:

• 1 cup pizza sauce
• 1 green bell pepper, chopped
• 1 yellow, orange or red bell pepper, chopped
• 1/2 of a small red onion, chopped
• 1 tsp. minced garlic
• 1 1/2 cups fat free Mozzarella cheese
• 1/3 cup (12 slices) plant based pepperoni, quartered (or regular pepperoni)

While crust is cooking, sauté the bell peppers, onion and garlic until softened, about 5 minutes.

Top the cooked crust with pizza sauce and spread it out evenly.  Sprinkle one cup of Mozzarella and top with bell pepper & onion mixture.  Top with the sliced pepperoni.  Sprinkle the remaining 1/2 cup of Mozzarella over the top.  Bake for 10-12 minutes, until cheese is melted and starting to brown.

Let stand 5 minutes before slicing.

Enjoy!!! 

Baby Red Potato Salad

 

• 4 cups red baby potatoes, boiled first and then cut into fourths 
• 1/2 cup finely chopped green bell pepper
• 1/4 cup finely chopped red onion
• 3 green onions, white & dark green parts, chopped
• 1/4 cup chopped dill pickles
• 1/4 cup chopped celery
• 2 tsp. Dijon mustard
• 1 tbsp. avocado oil
• 1 tbsp. red wine vinegar
• 2 tbsp. reduced fat mayo
• 1/4 tsp. garlic powder
• salt & freshly ground black pepper, to taste

Boil the potatoes in a pot of salted water.  Cook until soft, around 15 minutes (check after 10).

While potatoes boil, combine the bell pepper, red onion, green onions, pickles and celery in a bowl.  Add the mustard, oil, vinegar, mayo,  and garlic powder.  Stir to combine and season with salt & freshly ground black pepper.

Once the potatoes are done, let cool, until you can easily handle, and slice into fourths.  

Toss the potatoes into the veggie/sauce mixture and mix well.  Season again with salt & pepper, as needed.

Refrigerate until you are ready to dig in!