Healthy Veggie-Crust Pizzas: Squash-Crust Cheese Pizza, Cutie-Pie Cauliflower-Crust Pepperoni Pizzas

Sep 29 2016
If only we could make wholesome vegetables taste like decadent pizza. Oh wait... We can! Here are two awesome new recipes that replace traditional carby crusts with delectable veggie bases.

Hungry Girl's Healthy Squash-Crust Cheese Pizza Recipe

Print Squash-Crust Cheese Pizza Print

1/2 of recipe (1 pizza): 277 calories, 11.5g total fat (7g sat fat), 755mg sodium, 22.5g carbs, 5.5g fiber, 14.5g sugars, 23.5g protein

SmartPoints®
value 6*

This may be our best veggie-crust pizza yet! Grab some yellow summer squash, and shred it into pizza-crust perfection...

Prep: 20 minutes
Cook: 45 minutes

Cool: 10 minutes

Ingredients:

Crust

1 3/4 lbs. (about 4 medium) yellow squash

1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute

1/4 cup shredded part-skim mozzarella cheese

2 tbsp. grated Parmesan cheese

1 tsp. Italian seasoning

1/8 tsp. each salt and black pepper

 

Topping

1/2 cup canned crushed tomatoes

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. Italian seasoning

1/2 cup shredded part-skim mozzarella cheese

2 tbsp. finely chopped fresh basil

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Using the shredder side of a box or hand grater (the one with larger holes), shred squash. Place in a large microwave-safe bowl. Cover and microwave for 3 minutes.

Uncover and stir. Re-cover and microwave for another 3 minutes, or until hot and soft.

Transfer squash to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle.

Using a clean dish towel (or paper towels), firmly press out as much liquid as possible -- there will be a lot of liquid.

Return squash to the large bowl, and add all remaining crust ingredients. Mix thoroughly.

Divide crust mixture into two circles on the baking sheet, each about 1/4 inch thick and 7 inches in diameter. Bake until the tops have browned, about 30 minutes.

Meanwhile, in a medium bowl, combine all topping ingredients except mozzarella and basil. Mix well.

Spread seasoned tomatoes over squash crusts, leaving 1/2-inch borders.

Sprinkle with mozzarella and basil. Bake until cheese has melted and crusts are crispy, 5 - 7 minutes.

MAKES 2 SERVINGS

Hungry Girl's Healthy Cutie-Pie Cauliflower-Crust Pepperoni Pizzas

Print Cutie-Pie Cauliflower-Crust Pepperoni Pizzas Print

1/6th of recipe (1 mini pizza): 93 calories, 4g total fat (2g sat fat), 312mg sodium, 6.5g carbs, 2.5g fiber, 2.5g sugars, 8.5g protein

Freestyle
SmartPoints®
value 2*


SmartPoints® value 2*

What's better than adorable portion-controlled pizzas? Ones with under 100 calories each! (You're welcome.)

Click here for a video demo!

Prep: 20 minutes
Cook: 40 minutes

Cool: 10 minutes

Ingredients:

Crust

5 cups roughly chopped cauliflower (about 1 medium head)

1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute

1/4 cup shredded part-skim mozzarella cheese

2 tbsp. grated Parmesan cheese

1 tsp. Italian seasoning

1/4 tsp. black pepper

1/8 tsp. salt

 

Topping

1/3 cup canned crushed tomatoes

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. Italian seasoning

1/2 cup shredded part-skim mozzarella cheese

1/2 oz. (about 8 pieces) turkey pepperoni, roughly chopped

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs, working in batches as needed.

Transfer to a large microwave-safe bowl; cover and microwave for 3 1/2 minutes.

Uncover and stir. Re-cover and microwave for another 3 1/2 minutes, or until hot and soft.

Transfer to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle.

Using a clean dish towel (or paper towels), press out as much moisture as possible -- there will be a lot of excess liquid.

Return cauliflower to the bowl, and add remaining crust ingredients. Mix thoroughly.

Evenly distribute crust mixture into six circles on the baking sheet, each about 1/4-inch thick and 3 1/2 inches in diameter. Bake until the tops have browned, about 28 minutes.

Meanwhile, in a medium bowl, add all topping ingredients except mozzarella and pepperoni. Mix well.

Spread seasoned tomatoes on the crusts, leaving 1/2-inch borders. Sprinkle with mozzarella and chopped pepperoni.

Bake until cheese has melted and crusts are crispy, about 5 minutes.

MAKES 6 SERVINGS

Chew on this:

WOW. On this day, September 29th, back in 2005, we debuted our Yum Yum Brownie Muffins recipe. ELEVEN years ago!

It's like delivering your pals a pizza, only you don't have to go anywhere -- click "Send to a Friend" now.

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We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

SmartPoints® value* not what you expected? We follow the same method as Weight Watchers when calculating the SmartPoints® value* for a recipe: We add up the SmartPoints® values* of the individual ingredients. (Many foods have a value of zero and remain zero in recipes.)

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.