Healthy Veggie-Crust Pizzas: Squash-Crust Cheese Pizza, Cutie-Pie Cauliflower-Crust Pepperoni Pizzas
Squash-Crust Cheese Pizza
1/2 of recipe (1 pizza): 277 calories, 11.5g total fat (7g sat. fat), 755mg sodium, 22.5g carbs, 5.5g fiber, 14.5g sugars, 23.5g protein
This may be our best veggie-crust pizza yet! Grab some yellow summer squash, and shred it into pizza-crust perfection...
Prep:
20 minutes
Cook:
45 minutes
Cool: 10 minutes
Ingredients:
Crust
1 3/4 lbs. (about 4 medium) yellow squash
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/4 cup shredded part-skim mozzarella cheese
2 tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/8 tsp. each salt and black pepper
Topping
1/2 cup canned crushed tomatoes
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Italian seasoning
1/2 cup shredded part-skim mozzarella cheese
2 tbsp. finely chopped fresh basil
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Using the shredder side of a box or hand grater (the one with larger holes), shred squash. Place in a large microwave-safe bowl. Cover and microwave for 3 minutes.
Uncover and stir. Re-cover and microwave for another 3 minutes, or until hot and soft.
Transfer squash to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle.
Using a clean dish towel (or paper towels), firmly press out as much liquid as possible -- there will be a lot of liquid.
Return squash to the large bowl, and add all remaining crust ingredients. Mix thoroughly.
Divide crust mixture into two circles on the baking sheet, each about 1/4 inch thick and 7 inches in diameter. Bake until the tops have browned, about 30 minutes.
Meanwhile, in a medium bowl, combine all topping ingredients except mozzarella and basil. Mix well.
Spread seasoned tomatoes over squash crusts, leaving 1/2-inch borders.
Sprinkle with mozzarella and basil. Bake until cheese has melted and crusts are crispy, 5 - 7 minutes.
MAKES 2 SERVINGS
Cutie-Pie Cauliflower-Crust Pepperoni Pizzas
1/6th of recipe (1 mini pizza): 93 calories, 4g total fat (2g sat. fat), 312mg sodium, 6.5g carbs, 2.5g fiber, 2.5g sugars, 8.5g protein
What's better than adorable portion-controlled pizzas? Ones with under 100 calories each! (You're welcome.)
Prep:
20 minutes
Cook:
40 minutes
Cool: 10 minutes
Ingredients:
Crust
5 cups roughly chopped cauliflower (about 1 medium head)
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/4 cup shredded part-skim mozzarella cheese
2 tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. black pepper
1/8 tsp. salt
Topping
1/3 cup canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Italian seasoning
1/2 cup shredded part-skim mozzarella cheese
1/2 oz. (about 8 pieces) turkey pepperoni, roughly chopped
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs, working in batches as needed.
Transfer to a large microwave-safe bowl; cover and microwave for 3 1/2 minutes.
Uncover and stir. Re-cover and microwave for another 3 1/2 minutes, or until hot and soft.
Transfer to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle.
Using a clean dish towel (or paper towels), press out as much moisture as possible -- there will be a lot of excess liquid.
Return cauliflower to the bowl, and add remaining crust ingredients. Mix thoroughly.
Evenly distribute crust mixture into six circles on the baking sheet, each about 1/4-inch thick and 3 1/2 inches in diameter. Bake until the tops have browned, about 28 minutes.
Meanwhile, in a medium bowl, add all topping ingredients except mozzarella and pepperoni. Mix well.
Spread seasoned tomatoes on the crusts, leaving 1/2-inch borders. Sprinkle with mozzarella and chopped pepperoni.
Bake until cheese has melted and crusts are crispy, about 5 minutes.
MAKES 6 SERVINGS
Hungry for More Veggie-Crust Pizza Recipes?
Chew on this:
WOW. On this day, September 29th, back in 2005, we debuted our Yum Yum Brownie Muffins recipe. ELEVEN years ago!
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