Mine didn’t hold together well, but maybe I didn’t get enough water out.
Separate a head of cauliflower into flowerets and rinse. Chop in food processor until it is a rice-like consistency. Place in bowl and microwave 8 minutes. Absorb the moisture with cheese cloth or a linen towel. Squeeze all the moisture out of the cauliflower. Add 1 tablespoon parmesan cheese and 1 teaspoon Italian seasoning; combine well. Shape into flat circle on pizza pan. Bake at 350* for 15 minutes or until lightly browned. Top with your favorite pizza toppings and bake until cheese is melted. This makes one small pizza.
A tasty, bread-y dish.
ITALIAN PIZZA BAKE FOR 1 or 2
1/3 C Bisquick heart Smart Mix
1 egg white
1 TBSP of water
1/4 tsp Italian seasoning
dash garlic powder
dash onion powder
10 slices turkey pepperoni
1/4 C shredded mozzarella low fat cheese
Heat oven to 400°F. Spray small oven-proof dish with cooking spray. In small bowl, stir Bisquick mix, egg white, water, Italian seasoning, garlic powder, and onion powder; spread in pan. Chop pepperoni and sprinkle over dough. Sprinkle with cheese. Bake 20 to 23 minutes or until golden brown; loosen from sides and serve.
Yield: 1 serving= 284 Calories; 9g Fat (28.2% calories from fat); 20g Protein; 29g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 1088mg Sodium
Pepperoni Pizza Puffs
3/4 cup reduced fat Bisquick
2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
½ c. skim milk
1 egg, lightly beaten
½ c. shredded part skim mozzarella cheese
1/4 cup grated Parmesan cheese, reduced fat
21 slices turkey pepperoni
8 oz tomato sauce with oregano and basil (for dipping)
Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the Bisquick, Italian seasoning, and red pepper flakes; whisk in the milk and egg. Stir in the mozzarella and Parmesan, let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Chop pepperoni and press into batter. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Yield: 4 servings. Per serving (6 puffs each)= 211 Calories; 7g Fat (31.3% calories from fat); 14g Protein; 22g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 1022mg Sodium.
2 c. shredded potatoes
1 cup reduced fat shredded mozzarella cheese
1 oz turkey pepperoni
¼ c. diced green peppers
2 TB diced onion
1 c. unsweetened almond milk
2 egg whites
1 tsp. dried Italian seasoning
2 Tbsp. grated Parmesan cheese (I used reduced)
Preheat oven to 400 degrees F. Place frozen potatoes in pie plate sprayed with cooking spray. Microwave 1 minute. In medium bowl, combine cheese, pepperoni, green peppers, onion, milk, eggs, egg whites, Italian seasoning and Parmesan. (could also add mushrooms) Pour over potatoes. Bake pie at 400 degrees for 40-45 minutes or until knife inserted near center of pie comes out clean. Let stand for 15 minutes before cutting.
Yield:4 servings. Per serving= 240 Calories; 9g Fat (34.5% calories from fat); 18g Protein; 21g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol; 494mg Sodium.