Cocoinaustin

This was an amazing pizza I made last night. Borderline cheat meal but honestly when I added up the calories for the fat free mozzarella and small amount of pesto- I was still well within my daily calorie range. If you like cheese bread, make this, add whatever toppings you want and kick that carby pizza craving goodbye!

cauliflower crust pizza

Serves 2; Adapted from Your Lighter Side.

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese (I used fat free kraft and 3/4 cup in the mix, saving another 1/4 cup for toppings.)
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional) I did not need this!

pizza sauce (I used low cal pesto, 1 tbsp), shredded cheese and your choice of toppings*

directions:

To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9” round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

These pics do not do the recipe justice! Trust me, its well worth it!

Just the crust: (LOOKS LIKE CHEESE BREAD & tastes like it too!)

After the pesto, 1/4 cup cheese and veggies are added.

Egg Salad is the perfect school lunch! It’s hearty, tasty and takes no time at all to prepare. Trade the fatty, mayonnaise-laden version for this Eat-Clean recipe from Tosco’s latest book, The Eat-Clean Diet® for Family and Kids!  Make sure to pack it in a cooler.   This sandwich is sooooo good, I make into a lettuce wrap for lunch!

Ingredients

• 1/4 cup / 60 ml fat-free cottage cheese
• 1 Tbsp / 15 ml skim milk
• 1 tsp / 5 ml mustard
• 4 hardboiled egg whites, diced
• 1 hardboiled yolk
• 2 Tbsp / 30 ml chopped green onion
• 2 Tbsp / 30 ml chopped celery (i omit)
• Dash curry powder
• 1/4 tsp / 1 ml sea salt (i omit)

Preparation

1. Whip cottage cheese and milk until smooth in medium-sized mixing bowl.
2. Blend remaining ingredients except egg whites with cottage cheese mixture.
3. Add diced egg whites to cottage cheese mixture. Mix well.
4. Eat open faced on your favorite clean bread or use butter lettuce like I do!