NY Style Healthy Pizza



THIS is the pizza that I’ve been making for YEARS which is ridiculously amazing and helped me lose 60 lbs in just 14 short weeks! The ones you buy in the store can be way higher carbs, salt, and fat, so beware not all crusts are created the same! All I know is I LOVE PIZZA, and after eating this recipe my tummy is happy and so is my waistline! So since this was such a family favorite (especially on Fridays) we tweaked this recipe to be packed with pureed veggies for the sauce, to make this recipe super nutritious, for the kiddos too.


So this shape pizza recipe is fun and easy to make and eat and a favorite dish for the kiddos in my house! Savory, cheesy warm pizza in fun shapes. What kid can resist them? If only kids felt as excited about eating veggies as they do about pizza. That's when I got the idea to add in more veggies to help get in the proper nutrition to even the pickiest eaters.

NY STYLE CAULIFLOWER PIZZA: 1 Serving (Person Size Pizza)


INGREDIENTS:


Crust:

  • 1 cup grated cauliflower

  • 1/4 cup egg beaters

  • 3/8 cup shredded part-skim mozzarella (6g fat/oz)

  • 1/8 tsp garlic powder

  • 1/8 tsp onion powder


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Topping:

  • 1/2 cup shredded part-skim mozzarella

  • 1/4 cup thinly sliced Roma tomatoes

  • 1/4 cup thinly sliced mushrooms

  • 3 fresh basil leaves, thinly julienned

  • 1 Tbsp shredded Parmesan

  • 1 small clove of fresh garlic, thinly sliced



DIRECTIONS:


  • Preheat oven to 425 degrees.

  • Line a sheet pan with parchment paper.

  • Grate 1 cup of cauliflower and place in a medium-sized bowl.

  • Add 1/4 cup egg beaters, 3/8 cup shredded part-skim mozzarella cheese to the cauliflower mixture.

  • Add a 1/8 tsp of garlic powder, onion powder and crushed basil leaves to the cauliflower mixture.

  • Mix with a spoon and spread on the parchment. Spread it as thin as possible, avoiding holes in the mixture.

  • Bake at 425 degrees for 30 minutes.

  • The crust will be browned and look a bit like a quiche looks on the top.

  • Meanwhile, thinly slice the tomato, mushrooms, garlic clove and basil leaves.

  • Top the baked crust with a layer of 1/4 cup of the sliced tomato, 1/4 cup sliced mushroom, a sprinkle of basil and the sliced garlic.

  • Sprinkle 1/2 cup shredded part-skim mozzarella on top.

  • Sprinkle with 1 Tbsp of grated Parmesan.

  • Return the pizza to the oven under the broiler (500 degrees) until the cheese melts and is bubbly (this happens FAST so watch it carefully!!!)

  • Remove from the oven, cut into slices and enjoy the entire thing!


ENJOY!


1L/3G/3C


These are the tweaks I made for the kiddos (to get in more veggies):


INGREDIENTS:


Crust: See above


Sauce: (You will have extra you can freeze for next time)

  • 1/4 cup spinach (You can use kale or even a mixture of both)

  • 1/2 cup (1/2 medium) bell pepper

  • 1/4 cup, pieces or slices mushrooms, white or baby portabellas

  • 1/2 cup (1/4 medium) roasted butternut squash

  • 1/2 cup (1 medium) tomato, red

  • 1/2 cup (1 medium) carrot

  • 1/2 cup (1 medium) zucchini

  • 1 cup marinara sauce (We use Rao's)


Topping:

  • 1/2 cup shredded part-skim mozzarella

  • 1/4 cup of veggie sauce puree made above

  • 1/8 tsp Italian seasoning

  • 1/8 tsp garlic powder

  • 1/8 tsp onion powder

  • 1 Tbsp shredded Parmesan





DIRECTIONS:

  • Preheat oven to 425 degrees.

  • Line a sheet pan with parchment paper.

  • Start by making the crust as listed above.

  • Grate 1 cup of cauliflower and place in a medium-sized bowl.

  • Add 1/4 cup egg beaters, 3/8 cup shredded part-skim mozzarella cheese to the cauliflower mixture.

  • Add a 1/8 tsp of garlic powder, onion powder and crushed basil leaves to the cauliflower mixture.

  • Mix with a spoon and spread on the parchment. Spread it as thin as possible, avoiding holes in the mixture. (For the kiddos you can use cookie cutters to make into fun shapes)

  • Bake at 425 degrees for 30 minutes. The crust will be browned and look a bit like a quiche looks on the top.

  • Meanwhile chop veggies (two cups total vegetables) and saute for 3-4 minutes or until slightly tender.

  • Blend in a high powered blender with marinara sauce to make a puree.

  • Top the baked crust with a layer of 1/4 cup of the veggie puree, a sprinkle of Italian seasoning, garlic and onion powder.

  • Sprinkle 1/2 cup shredded part-skim mozzarella on top.

  • Sprinkle with 1 Tbsp of grated Parmesan.

  • Return the pizza to the oven under the broiler (500 degrees) until the cheese melts and is bubbly (this happens FAST so watch it carefully!!!)

  • Remove from the oven, let cool and enjoy!


Did you know studies show: Obesity among children and adolescents has tripled over the past three decades? With childhood obesity is on the rise, it's mind-blowing to think under-nutrition in children is still unresolved! Children are exposed to high-fat, high-sugar, high-salt, energy-dense, and micronutrient-poor foods, which tend to be lower in cost but also lower in nutrient quality. These dietary patterns, in conjunction with lower levels of physical activity, result in sharp increases in childhood obesity while under-nutrition issues remain unsolved.


Ok, now it’s your turn! Make your own pizza with this recipe and take a photo and tag us #HealthyWarner, so we can check it out!

The goal with these healthy recipes is to show that eating healthy doesn't have to be a struggle and can be delicious and good for you and the kiddos simultaneously. Remember it's not about depriving yourself of delicious food, it's about being mindful of your choices, portion sizes, and coming up with healthier alternatives that are just as good if not better. Thus, our mission is to not only guide you to improving your physical health but also create a healthy mindset.

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