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Cauliflower-Crust Pizza with Vegetable Topping and Balsamic Glaze

Cauliflower Crust Pizza with Vegetable Topping and Balsamic Glaze
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Cauliflower-Crust Pizza with Vegetable Topping and Balsamic Glaze

Nutrition Facts

Cauliflower-Crust Pizza with Vegetable Topping and Balsamic Glaze
CaloriesCalories
206 Per Serving
ProteinProtein
20g Per Serving
FiberFiber
6g Per Serving
×
Calories 206
Total Fat 4.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 55 mg
Sodium 536 mg
Total Carbohydrate 24 g
Dietary Fiber 6 g
Sugars 14 g
Protein 20 g

Dietary Exchanges
2 vegetable, 1 other carbohydrate, 2 lean meat

Ingredients

Servings   4   Serving Size   2 slices

Ingredients

  • Cooking spray
  • 2 cups finely chopped cauliflower florets and stems (about 1/4 of a large head of cauliflower)
  • 1/4 cup shredded or grated Parmesan cheese
  • 2 large egg whites
  • 1 large egg or 1/4 cup egg substitute
  • 1 teaspoon dried oregano, crumbled
  • 1 8-ounce can no-salt-added tomato sauce
  • 1/4 cup coarsely chopped basil (fresh)
  • 1/4 teaspoon salt
  • 1 1/4 cups frozen meatless crumbles, thawed
  • 1/2 cup sliced button mushrooms
  • 1/2 cup sliced orange bell peppers
  • 1/2 cup sliced yellow bell peppers
  • 1/2 cup sliced green bell peppers
  • 4 sun-dried tomatoes, snipped into 1/2-inch pieces
  • 1/2 cup shredded mozzarella cheese (low-fat)

Glaze Ingredients

  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey (or) OR
  • 1 tablespoon pure maple syrup

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray the slow cooker with cooking spray. In a medium bowl, stir together the cauliflower, Parmesan, egg whites, egg, and oregano. Using your hands, gently press the mixture to form a crust in the bottom of the slow cooker.
  2. In the same medium bowl (rinsed and wiped clean), whisk together the tomato sauce, basil, and salt until combined. Spread over the cauliflower crust.
  3. Place the meatless crumbles, mushrooms, and all the bell peppers on the tomato sauce. Sprinkle the sun-dried tomatoes over all. Cook, covered, on low for 4 to 5 hours or on high for 2 to 2 1/2 hours, or until the mushrooms are soft and the bell peppers are tender.
  4. Quickly sprinkle the mozzarella over the vegetable topping. Re-cover the slow cooker and cook for 30 minutes on low or 15 minutes on high, or until the mozzarella has melted.
  5. While the mozzarella is melting, in a small saucepan, stir together the vinegar and honey. Bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer for about 8 to 10 minutes, until the mixture is reduced by half (to about 1/4 cup), swirling the pan and stirring occasionally.
  6. Using a wide spatula, gently lift the pizza from the slow cooker and transfer to a work surface. Drizzle the glaze over the pizza. Cut into slices.
This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the 蜜芽传媒. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

Nutrition Facts

Cauliflower-Crust Pizza with Vegetable Topping and Balsamic Glaze
CaloriesCalories
206 Per Serving
ProteinProtein
20g Per Serving
FiberFiber
6g Per Serving
×
Calories 206
Total Fat 4.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 55 mg
Sodium 536 mg
Total Carbohydrate 24 g
Dietary Fiber 6 g
Sugars 14 g
Protein 20 g

Dietary Exchanges
2 vegetable, 1 other carbohydrate, 2 lean meat

Ingredients

Servings   4   Serving Size   2 slices

Ingredients

  • Cooking spray
  • 2 cups finely chopped cauliflower florets and stems (about 1/4 of a large head of cauliflower)
  • 1/4 cup shredded or grated Parmesan cheese
  • 2 large egg whites
  • 1 large egg or 1/4 cup egg substitute
  • 1 teaspoon dried oregano, crumbled
  • 1 8-ounce can no-salt-added tomato sauce
  • 1/4 cup coarsely chopped basil (fresh)
  • 1/4 teaspoon salt
  • 1 1/4 cups frozen meatless crumbles, thawed
  • 1/2 cup sliced button mushrooms
  • 1/2 cup sliced orange bell peppers
  • 1/2 cup sliced yellow bell peppers
  • 1/2 cup sliced green bell peppers
  • 4 sun-dried tomatoes, snipped into 1/2-inch pieces
  • 1/2 cup shredded mozzarella cheese (low-fat)

Glaze Ingredients

  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey (or) OR
  • 1 tablespoon pure maple syrup

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray the slow cooker with cooking spray. In a medium bowl, stir together the cauliflower, Parmesan, egg whites, egg, and oregano. Using your hands, gently press the mixture to form a crust in the bottom of the slow cooker.
  2. In the same medium bowl (rinsed and wiped clean), whisk together the tomato sauce, basil, and salt until combined. Spread over the cauliflower crust.
  3. Place the meatless crumbles, mushrooms, and all the bell peppers on the tomato sauce. Sprinkle the sun-dried tomatoes over all. Cook, covered, on low for 4 to 5 hours or on high for 2 to 2 1/2 hours, or until the mushrooms are soft and the bell peppers are tender.
  4. Quickly sprinkle the mozzarella over the vegetable topping. Re-cover the slow cooker and cook for 30 minutes on low or 15 minutes on high, or until the mozzarella has melted.
  5. While the mozzarella is melting, in a small saucepan, stir together the vinegar and honey. Bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer for about 8 to 10 minutes, until the mixture is reduced by half (to about 1/4 cup), swirling the pan and stirring occasionally.
  6. Using a wide spatula, gently lift the pizza from the slow cooker and transfer to a work surface. Drizzle the glaze over the pizza. Cut into slices.
This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the 蜜芽传媒. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

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