Cauliflower Pizza Cups
Prep: 25 minutes plus standing
Bake: 30 minutes • Serves: 6
1 large head cauliflower, coarsely chopped
2 large egg whites
cup grated Parmesan cheese
1/4 cup low-fat ricotta cheese
2 teaspoons no salt added Italian seasoning
24 slices turkey pepperoni, chopped
1/2 cup low sodium marinara pasta sauce
1/2 cup shredded part-skim mozzarella cheese
Chopped fresh parsley for garnish (optional)
1.Preheat oven to 400°. Liberally spray 12-cup muffin pan with cooking spray.
2. In food processor, pulse half the cauliflower 10 times or to rice-like consistency; transfer to large microwave-safe bowl (you should have about 6 cups). Repeat with remaining cauliflower.
3.Heat cauliflower in microwave oven on high 8 minutes or until tender; stir in eggs, remaining pepperoni, 1/2 cup Parmesan cheese, ricotta cheese, Italian seasoning and ½ the pepperoni. Heat cauliflower mixture in microwave oven on high 2 minutes; stir.
4.Firmly press cauliflower mixture into prepared cups; with back of spoon, make small well in center of each. Bake cups 18 minutes or until browned; add sauce, mozzarella cheese and remaining 1/2 the pepperoni. Bake cups 10 minutes or until cheese melts; sprinkle with remaining 1/4 cup Parmesan cheese. Cool cups in pan 5 minutes; remove cups and serve sprinkled with parsley, if desired.
Approximate nutritional values per serving:
147 Calories, 7g Fat (3g Saturated), 29mg Cholesterol, 523mg Sodium,
9g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 13g Protein
Dietitian’s Dish:
Cauliflower is a low-carb alternative to traditional breads and crusts, with lots of nutritional benefits.
