Tag Archives: Cauliflower Recipes

Cauliflower Pizza Crust


Cauliflower crust

1 medium sized head of cauliflower
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp garlic powder
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzerella
1 egg (or 1/4 cup egg beaters)
optional: a few shakes of red pepper flakes

Preheat oven to 425 degrees F. On a cutting board, place a large piece of parchment paper and spray with non-stick spray.

Wash and thoroughly dry the head of cauliflower. Cut off the florets and put them in your food processor. Pulse in your processor until the cauliflower is powdery and all the chunks are gone. You should end up with about 3 cups of fine cauliflower. Place the cauliflower in a microwave safe bowl and cover. Microwave for about 5 minutes. (if you do not have a microwave, you can steam the cauliflower with a little water in a pan on your stove.) Once cauliflower is cooked, dump on a towel and let cool.
Now that the cauliflower is cool enough to touch, wrap in up in the towel and wring as much water out of it as you can. Dump out the wrung out cauliflower into a bowl. Add the parmesan, mozzarella, salt, oregano, basil, garlic and red pepper. Mix. Next add your egg and mix it all together. (using your hand for mixing works best)

Once mixed together, use your hands to form dough into a crust on the oiled parchment paper. Careful not to make it too thick or too thin in spots. Using the cutting board slide the parchment paper onto your hot pizza stone or baking sheet. Bake for 8-10 minutes. Remove from oven, carefully lay a cookie sheet or pizza stone on the crust and flip the crust over. Peel off parchment paper.

Add sauce and cheese along with whatever other veggies and meats fits your taste and plan. Once all the topping are on, return to the over for an additional 10 minutes. Allow to cool slightly before slicing and serving.


This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.

Cauliflower Bread Sticks


1 cup raw grated cauliflower (2 greens)
1/4 cup egg substitute or egg whites (1/8 lean)
3.5 0z shredded light mozzarella cheese divided (7/8 lean)
Garlic salt  and Italian seasoning to taste

Marinara Sauce:
1/4 cup canned tomato puree (1 green)
1/8 tsp garlic powder
1/2 tsp basil
1/8 tsp oregano
1/8 tsp salt


Combine all ingredients for marinara sauce and set aside.

Preheat oven to 350. Mix cauliflower, 1/4 cup egg and 2.5 oz shredded mozzarella together in a bowl until combined. Line a 9×13 pan with parchment paper and lightly spray with Pam. Pour mixture into pan about 1-1/2 inch deep. (it is okay if the mixture does not cover the entire pan). Bake at 305 for 30 minutes or until set. Place a cookie sheet over the pan and flip over. The dough should now be upside down on the cookie sheet. Carefully peel off the parchment paper and bake an additional 10 minutes at 450 degrees. Take out fo the over and with a pizza cutter, slice into strips. Separate slighty. Sprinkle with garlic salt and remaining cheese. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. Serve with marinara sauce.

1 Complete Lean and Green Meal, No healthy fat required