Here’s a tasty twist on traditional pizza that is so good it’s sure to become a pizza night favorite! Cut up cauliflower is put into a food processor to form coarse crumbs. It is then combined with egg substitute and mozzarella cheese to form the pizza crust. The “sauce” is cream of mushroom soup that is topped with fresh tomatoes, red pepper and zucchini. It’s a deliciously different way to enjoy a Friday night favorite.
cost per recipe: $7.50
The price is determined by the national average.
small head cauliflower, cut up
cup cholesterol-free egg substitute
cup shredded part skim mozzarella cheese
can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
small tomato, chopped (about 1/2 cup)
small red bell pepper, chopped (about 1/2 cup)
small zucchini, chopped (about 1 1/4 cups)
tablespoons chopped fresh basil leaves
Heat the oven to 425°F. Spray a baking sheet with vegetable cooking spray.
Place the cauliflower into a food processor. Cover and process until the cauliflower resembles coarse crumbs. Pour the cauliflower into a large microwavable bowl. Add the water. Cover the bowl.
Microwave on HIGH for 6 minutes or until the cauliflower is tender. Drain the cauliflower well in a colander, pressing out all the liquid. Return the cauliflower to the bowl. Stir in the egg substitute and cheese. Firmly shape the cauliflower mixture into a 12-inch circle on the baking sheet.
Bake for 20 minutes or until the cauliflower crust is lightly browned and crisp.
Spread the soup on the cauliflower crust to within 1/2 inch of the edge. Top with the tomato, pepper and zucchini.
Bake for 10 minutes or until hot. Sprinkle with the basil.