I did a huge batch that made three 9 inch crusts and four garlic breadsticks.
4 cups of riced raw cauliflower (see below)
1 cup of egg whites
1 cup of nutritional yeast (you might have to go to a health food store for this)
1 package of Kraft Fat Free Mozzarella (1 3/4 cup)
1/4 of regular Mozzarella
1 cup of grated Parmesan
1 tablespoon of garlic powder
seasoning of choice I used basil and an Italian herb mix
To "rice" the cauliflower: I did this with my Cuisenart with a grating blade. I have read that you can use the "s" blade or hand grate with a cheese grater. It should look like this.
Preheat oven to 425 degrees. Mix all ingredients in a large bowl. Measure out 1 cup for each pizza crust on a parchment paper lined baking sheet (I recommend this instead of spraying the pan because I tried that and it stuck!). Press mixture into a flat circle as thin as you can get it without having holes. For the bread sticks, divide the remaining mix into 4 equal portions and make 6 inch logs on a parchment lined baking sheet. Sprinkle with herbs.
Bake crusts for 20 min and carefully turn over and bake for another 10-15 min. They will look like this when done. The bread sticks take 30 mins and you do not turn them over. These browned perfectly.
To make pizza, top crust with sauce, toppings, and fat free cheese. Place under broiler until cheese is melted.
Serving size is 1 cup.
I am going to try this! Did you cook the cauliflower after you "riced" it?
ReplyDeleteNo, I did not. It cooks when it bakes.
ReplyDeleteI did make this again with only fat free moz and it still turned out great. Less fat and carbs!
ReplyDeleteDo you bake the crust first so both sides get brown then add on the toppings and bake again? I really want to try and make this.
ReplyDeleteCan we do this on Cycle 1, the cheese concerns me??
ReplyDeleteHi, my name is also Tracie and my husband and I are on day 16 of cycle 1. I am down 16 and he is down even more. Love this alternative, can't wait to try it!
ReplyDeleteI found the orginal recipe on The Doctors website as a Cyle one recipe. I was concerned with the cheese also because they just used regular mozarella. That is why I adjusted the recipe. Last time I used all fat free mozarella, parmesan and nutritional yeast. It is lower in fat and carbs than some other items in the book that are on cycle 1 so I did eat it.
ReplyDeleteYou do bake on both sides and then add toppings and put under the broiler.
When you say 1/4 reg mozz (which I also will sub for fat free) what do you mean? 1/4 cup? 1/4 of what type of package.
ReplyDeleteI have made the version on the Dr's site also and it is very difficult to get that version crispy, yours looks very crispy!
I am sorry, 1/4 cup. But I have been making it with 2 cups of fat free mozarella instead and it it taste the same. Please see my other post with the revised nutrional information. We have been using these as bread and buns, too. Had a hamburger on one last night!!
ReplyDeleteI made this and had a problem. It really stuck to the wax paper and I ended up eating the wax paper. Do you have any ideas to make that not happen. I loved the crust but this issue made it very difficult. It could be the oven was to hot. I had let the oven be on for awhile.
ReplyDeleteWell there is your problem. Wax paper is not the same as parchment paper.
ReplyDeletethank you... my sister figured that out for me!!! oops!!
ReplyDeleteMay be a stupid question, but about how many bunches of cauliflower does it take to get 4 cups of "rice"?
ReplyDeleteNot stupid, about one head.
ReplyDeleteCan you use a packet of yeast instead of nutritional yeast?
ReplyDeleteNo nutritional yeast is completely different, it is more for flavoring. you can just leave it out and increase the cheese instead.
ReplyDelete