with Cauliflower Crust
RECIPE SUMMARY
Deep Dish Pizza with Cauliflower Crust
Makes 4 servings: Counts towards 1½ cups Vegetables (¼ cup restricted vegetables), 1½ dairy options, ½ an egg, 1 personal serving of animal protein
Homemade Marinara
Makes 5 servings: Counts towards ½ cup restricted vegetables, ½ tablespoon of oil
INGREDIENTS
DIRECTIONS
In a pan heat the Olive oil over medium high heat, add in the onion and the garlic and stir.
Cook until the onion and garlic become aromatic then add in the tomatoes, Walden Farms tomato basil sauce, dried basil, oregano and bay leaves. Turn the heat down to medium low and simmer for 45 minutes stirring regularly.
Once the sauce is cooked, remove the bay leaves and use a blender or immersion blender to create a smooth sauce.
Use for pizza sauce, over zoodles, or as a basic infused tomato sauce.
Preheat the oven to 375ºF and lay the riced cauliflower out along a parchment lined baking sheet and place in the oven for 10-15 minutes, or until the cauliflower is cooked through. Remove the cauliflower from the oven and allow it to cool for several minutes.
Bring the oven up to 400ºF.
Pour the cauliflower on the sheet pan onto a linen towel, gather the corners and edges of the towel and squeeze out the moisture.
In a food processor pulse 2 tablespoons of the reduced fat feta cheese until it is similar in size to the cauliflower.
Place the cauliflower in a bowl, add the Italian Seasoning, sea salt, and black pepper, stir to combine.
Spray an oven safe pan with oil and place cauliflower mix in the pan and gently pat into the form of the pan.
Place the pan in the oven and cook until the crust is lightly brown (15-25 minutes) remove the crust from the oven.
Heat a pan over medium high heat and add the Isernio’s Sausage, and cook until no longer pink. Slice or dice the mushrooms and bell peppers.
Place sausage in the bottom of the pizza crust and top with the ¼ cup the 30/10 marinara, add in the mushrooms and bell peppers and top with another ¼ cup of 30/10 marinara, cover with spinach and the feta cheese.
Place the pizza in the oven and cook for 15-20 minutes or until everything is heated through.
Ingredients
Directions
In a pan heat the Olive oil over medium high heat, add in the onion and the garlic and stir.
Cook until the onion and garlic become aromatic then add in the tomatoes, Walden Farms tomato basil sauce, dried basil, oregano and bay leaves. Turn the heat down to medium low and simmer for 45 minutes stirring regularly.
Once the sauce is cooked, remove the bay leaves and use a blender or immersion blender to create a smooth sauce.
Use for pizza sauce, over zoodles, or as a basic infused tomato sauce.
Preheat the oven to 375ºF and lay the riced cauliflower out along a parchment lined baking sheet and place in the oven for 10-15 minutes, or until the cauliflower is cooked through. Remove the cauliflower from the oven and allow it to cool for several minutes.
Bring the oven up to 400ºF.
Pour the cauliflower on the sheet pan onto a linen towel, gather the corners and edges of the towel and squeeze out the moisture.
In a food processor pulse 2 tablespoons of the reduced fat feta cheese until it is similar in size to the cauliflower.
Place the cauliflower in a bowl, add the Italian Seasoning, sea salt, and black pepper, stir to combine.
Spray an oven safe pan with oil and place cauliflower mix in the pan and gently pat into the form of the pan.
Place the pan in the oven and cook until the crust is lightly brown (15-25 minutes) remove the crust from the oven.
Heat a pan over medium high heat and add the Isernio’s Sausage, and cook until no longer pink. Slice or dice the mushrooms and bell peppers.
Place sausage in the bottom of the pizza crust and top with the ¼ cup the 30/10 marinara, add in the mushrooms and bell peppers and top with another ¼ cup of 30/10 marinara, cover with spinach and the feta cheese.
Place the pizza in the oven and cook for 15-20 minutes or until everything is heated through.