Tricking yourself healthy for April Fools' Day - Tucson News Now

Tricking yourself healthy for April Fools' Day

TUCSON, AZ (Tucson News Now) -

With April Fools' Day almost upon us, how about tricking your taste buds?

On Fox 11 Daybreak, Karen Booth, Take Shape for Life Health Coach, shows us the health food frauds to stay away from and some good for you alternatives.

Ingredients:

Crust:

  • 1 cup Grated Raw Cauliflower or 100 g (2 Greens)
  • 1/4 cup Egg Whites from the carton (1/8 Lean)
  • 1/2 cup or 2 oz 2% Reduced Fat Three Cheese Mexican Blend (4/8 Lean)
  • 1/8 tsp garlic powder - optional (1/4 Condiment)
  • 1/8 tsp basil - optional (1/8 Condiment)

Toppings:

  • 1/4 cup + 2 tbsp or 1.5 oz 2% reduced fat Mozzarella cheese (3/8 Lean)
  • 1/2 cup Italian diced tomatoes or Rotel tomatoes, canned - less than 5 g of carbs
  • per serving or an approved pasta sauce such as 1/4 cup Bella Vita Roasted Garlic
  • Pasta Sauce found at www.netrition.com (1 Green)

Directions:

Measure out 1/2 cup diced tomatoes and puree in blended or chopper. I just pulsed for a few seconds in my little chopper. Set aside. Or you can use an approved pasta sauce such as Bella Vita roasted garlic pasta sauce. It also comes in spicy tomato, tomato basil, and meat flavored.

Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and spray lightly with cooking spray. Combine grated cauliflower, egg beaters, cheese, garlic powder and basil until mixed completely. Spoon mixture on prepared pan. Use the back of a spoon to thin out mixture (or your hands) and form a circle about the size of a dinner plate without the rim. The thinner the crust the less chance of it being soggy. Bake for 25 minutes. Carefully flip the pizza crust over using a spatula to lift all edges of the crust off the parchment first. Bake an additional 10 to 15 minutes until edges are really brown and crisp. Mine are usually burnt around the edges but it won't taste burnt. Let cool.

Add tomato sauce and cheese on top. Broil until cheese is melted about 5 to 10 minutes. If you are making several cauliflower pizza crusts like I usually do, you can put the cooled crusts in gallon size Ziploc bags. I usually can fit 4 to 5 pizza crusts in a Ziploc bag. No need to wrap each one in foil. They won't stick to each other. When ready to eat, take it out of the freezer as you would a normal store bought frozen pizza. Top with sauce and toppings. Bake for about 10 minutes at 425 degrees or until cheese has completely melted. I can usually get 4 to 5 pizzas from one head of cauliflower!

Enjoy!

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