In this video you’ll learn how to take flavorful vegetables and turn them into healthy pizza crust alternatives.
1 carrot crust 90 calories (8 serving)
Ingredients
crust
8 oz grated carrot
1/4 cup grated low fat mozzarella
1 egg
Toppings
1 olive oil
7 oz ground chicken
1/4 tsp cumin powder
1/4 tsp chilli powder
1/4 tsp ground ginger
1/4 tsp ground cilantro
1/4 tsp paprika
salt and black pepper
1/4 tsp garlic powder
1/4 medium green pepper
1/4 medium red onion
2 oz tomato sauce
1/2 oz grated low fat mozzarella
Preheat oven to 350F. Line a 13 inch circle pizza pan with parchment paper. Set aside.
Take the grated carrot and, using a cheesecloth or kitchen paper, strain as much water (carrot juice) out of the carrots as you can.
Combine the strained carrots Mozza cheese, and egg into a bowl until well blended.
Using a spatula, spread out carrot mixture onto prepared cookie sheet or pizza pan.
Bake at 350 for 12 – 15 minutes, until just starting to brown around the outside and top appears dry.
meanwhile heat oil in a large non-stick skillet over medium-high heat add ground chicken and add spices cook until brown Using wooden spoon, break up meat add green bell pepper and onion and cook a few minutes.
Spread tomato sauce over pizza crust. Top with chicken mixture and mozzarella cheese. Bake 5-7 minutes or until cheese is melted.
can be stored in the refrigerator for 4-5 days
2 spinach pizza 45 calories (8 serving)
Ingredients
crust:
5 oz spinach
1/4 tsp garlic powder
salt and black pepper
1/3 cup grated low fat mozzarella
2 eggs
Toppings:
2 oz tomato sauce
10 red and yellow grape tomatoes
1/4 medium red onion
1 tbsp black olives
1/2 oz grated low fat mozzarella
Preheat oven to 350F. Line a 13 inch circle pizza pan with parchment paper. Set aside.
In a blender or food processor, add the baby spinach leaves and blend.
in a bowl combine blended spinach ,garlic salt and black pepper mozza cheese and eggs.
Using a spatula, spread out spinach mixture onto prepared cookie sheet or pizza pan.
Bake at 350F for 15 – 20 minutes, or until the sides are darker and crispy.
Spread tomato sauce over pizza crust. Top with grape tomatoes slices red onion, black olives and mozzarella cheese. Bake 5-7 minutes or until cheese is melted.
can be stored in the refrigerator for 4-5 days.
3 cauliflower rice crust 60 calories (8 serving)
Ingredients
crust:
15 oz riced cauliflower
salt and black pepper
1 egg
1/3 cup grated low fat mozzarella
1/4 tsp Italian seasoning
Toppings:
2 oz tomato sauce
3 red bell pepper slices
5 yellow grape tomatoes
3 oz canned tuna
1 tbsp black olives
1/2 oz grated low fat mozzarella
Preheat oven to 350F. Line a 13 inch circle pizza pan with parchment paper. Set aside.
in a large non-stick skillet over medium-high heat add riced cauliflower and sauté for 5 minutes.
in a bowl combine riced cauliflower salt and black pepper mozza cheese italian seasoning and egg.
Using a spatula, spread out cauliflower mixture onto prepared cookie sheet or pizza pan.
Bake at 350F for 15 – 20 minutes, or until just starting to brown around the outside and top appears dry
Spread tomato sauce over pizza crust. Top with grape tomatoes slices red bell pepper slices, tuna, black olives and mozzarella cheese. Bake 5-7 minutes or until cheese is melted.
can be stored in the refrigerator for 4-5 days.
4 broccoli crust 70 calories (8 serving)
Ingredients
crust:
15 oz broccoli florets steamed and riced and drained
1/4 tsp italian seasoning
salt and black pepper
1 egg
1/3 cup grated low fat mozzarella
Toppings:
1 tsp olive oil
4 oz lean beef
1/4 medium red onion
1/4 tsp garlic powder
1/4 tsp italian seasoning
salt and black pepper
1 tbsp parsley
2 oz tomato sauce
4 slices tomato
5 yellow grape tomatoes
1/2 oz grated low fat mozzarella
Preheat oven to 350F. Line a 13 inch circle pizza pan with parchment paper. Set aside.
Combine the drained broccoli Mozza cheese, Italian seasoning and egg into a bowl until well blended.
Using a spatula, spread out broccoli mixture onto prepared cookie sheet or pizza pan.
Bake at 350 for 20-25 minutes, until just starting to brown around the outside and top appears dry.
meanwhile heat oil in a large non-stick skillet over medium-high heat add ground beef red onion garlic powder salt and black pepper italian seasoning and cook until brown Using wooden spoon, break up meat add parsley and cook a few minutes.
Spread tomato sauce over pizza crust. Top with tomato slices, yellow grape tomatoes, beef mixture and mozzarella cheese. Bake 5-7 minutes or until cheese is melted.
can be stored in the refrigerator for 4-5 days
5 zucchini crust pizza 60 calories (10 serving)
Ingredients
crust:
15 oz grated zucchini drained
1 egg
1/3 cup grated low fat mozzarella
1/4 tsp italian seasoning
salt and black pepper
Toppings:
1 tsp olive oil
1 garlic minced
4 oz shrimp peeled and deveined
1 tbsp lemon juice
1/4 tsp dried oregano
2 oz tomato sauce
5 green bell pepper slices
1 oz corn
1 oz grated low fat mozzarella
Preheat oven to 350F. Line a 13 inch circle pizza pan with parchment paper. Set aside.
in a bowl combine grated zucchini drained salt and black pepper mozza cheese italian seasoning and egg.
Using a spatula, spread out cauliflower mixture onto prepared cookie sheet or pizza pan.
Bake at 350F for 15 – 20 minutes, or until just starting to brown around the outside and top appears dry.
meanwhile heat oil in a large non-stick skillet over medium-high heat add garlic ,shrimp lemon juice and dried oregano and cook a few minutes.
Spread tomato sauce over pizza crust. Top with green bell pepper slices, cooked shrimp corn and mozzarella cheese. Bake 5-7 minutes or until cheese is melted.
can be stored in the refrigerator for 4-5 days.
6 pumpkin bread 150 calories (10 serving)
Ingredients
crust:
2 cups almond flour
2 eggs
2 tbsp melted coconut oil
1/4 tsp salt
Toppings:
2 oz tomato sauce
2 white mushrooms
3 slices tomato
3 yellow bell pepper slices
3 red bell pepper slices
3 green bell pepper slices
1/2 oz grated low fat mozzarella
Preheat the oven to 350 degrees Line a baking sheet with parchment paper.
Mix all the crust ingredients together until a dough forms (you can use a food processor or just mix well manually).
Place the dough between two pieces of parchment paper and roll out to 1/4 in (.6 cm) thick.
Remove the top piece of parchment paper. Transfer the crust on the parchment paper to a pizza pan. Poke a few times with a fork to prevent bubbling.
Bake for 15-20 minutes, until golden.
Spread tomato sauce over pizza crust. Top with mushroom ,tomato, green bell pepper, red bell pepper, yellow bell pepper and mozzarella cheese. Bake 6-10 minutes or until cheese is melted.
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