Low Carb Pizza
You'll need:
1 cup 2% Cottage Cheese
15 oz. Hunts' Zesty and Spicy Spaghetti Sauce
15 oz. Frozen Spinach (Completely Thawed and Drained) or 1.5# Fresh Chopped
3 cups Sargento R/F 4 Blend Italian Cheese
3/4 Cup Egg Beaters (Original)
Spray Canola Oil
Large Pizza Pan or Large Cookie Sheet
Directions:
Preheat oven to 400
Spray your Pizza Pan or Cookie Sheet with Canola Oil
Blend Cottage Cheese, Spinach, Egg Beaters, 1/2 cup Ital. Cheese and 1/2 cup Sauce
Spread mixture evenly onto your pan (no wholes' or gaps)
Top with remaining cheese, drizzle with remaining sauce
Bake for 20-25 minutes until cheese is golden and bubbly, remove from oven
Allow to cool for about 20 minutes
Cut into 8 slices
This is excellent as a lunch or dinner
Tip: if you wrap up your 8 individual slices in separate foil packets, and refrigerate, it will become stiffer for handling
I have had no problem with this being refrigerated for a week, taking 1 slice a day for a meal
Amazing Low-Carb Pizza Crust and Sauce
Crust:
1 C. cooked riced cauliflower
(use frozen cauliflower, cook as directed, let cool and shred using cheese grater)
1 C. Mozzarella cheese
1 Egg
½ tsp. fennel
1 tsp. oregano
2 tsp. dried parsley
Combine Cauliflower, egg and Mozzarella cheese in bowl. Press evenly on a sprayed cookie sheet or pizza pan coated with Pam.
Sprinkle top with fennel, oregano and parsley.
Bake 450 degrees for 12-15 min.
Sauce:
1 (15oz) can of tomato sauce
1 (6oz) can tomato paste
1 Tbs. oregano
1 ½ tsp. dried minced garlic
1 tsp. paprika
½ Tbs. basil
1-2 tsp. sugar
½ tsp. onion powder
Mix tomato sauce and paste until well blended in bowl. Add all seasonings until well blended.
After you bake crust top with sauce and add your favorite pizza toppings, then top with cheese place under broiler until cheese is melted.