Medifast pizza crust recipe

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I made up a bunch of pizza crusts a while back, but really struggled with them sticking. I have a TON of Pyrex deep dish pie pans, so I sprayed them with Pam, but the cauliflower crust still stuck, and I probably ended up with 3/4 (or less) of what I was supposed to have..

Today I made up another batch - I got 6 crusts from one large cauliflower head! This time I cooked the crusts on a cookie sheet lined with parchment paper. I put the crust mix on the sheet, sort of formed a ball with it, then flattened it out into a circle. When baking, they keep their shape just fine.

They turned out so much better, more evenly cooked and did not stick at all! This method allows me to actually flip them over to finish cooking/crisping and they don't stick. I also removed them from the cookie sheet/parchment paper and put them on wire cooling racks so they don't retain water and get soggy. Once they're done cooling, I'll freeze them on paper plates wrapped in plastic wrap..

Here's the recipe* for anyone who doesn't already have it:.

*this is NOT my recipe - I got it from these boards, but don't remember whose it was to begin with..

Cauliflower pizza crust:.

Preheat oven to 450.

1 C grated or processed raw cauliflower (2 green).

1/4 C Egg Beaters (1/8 lean).

3/8 C 2% Mexican blend or part-skim mozzarella cheese (3/8 lean).

Basil & Oregano or Italian blend to taste (optional).

Mix everything together, then press out into a circle on a cookie sheet lined with parchment paper. I can fit 2 crusts on one large cookie sheet..

Bake for 15 minutes.

Allow to cool slightly.

Flip crust(s) over and transfer to another cookie sheet lined with parchment paper.

Bake for another 10 minutes or so, depending on how done/crunchy you want the crust(s).

Remove from baking sheet to a cooling rack..

When ready to eat, top with low carb/sugar free pizza sauce, an additional green (I like 1/2 cup mushrooms) and 1/2 C part skim mozzarella (1/2 lean) and place under the broiler until the cheese is melted..

This will count as a FULL lean and green meal. Don't forget to count your pizza sauce condiment(s) according to how much you use...

Comments (17)

Thanks for the tip and reposting the receipe. I keep meaning to try this ... so I'm gonna print this today and make it this week. Thanks!..

Comment #1

Ooo finally! The infamous Cauliflower pizza - with a cool update. Thank you very much! I will certainly give this a try!..

Comment #2

Did you spray your parchment paper with anything first? I tried this a couple of weeks ago and the crust stuck completely to the parchment paper. I actually had to throw it all away because the paper would not peel away from the crust...

Comment #3

I use the Silpat baking mat and spray with a little pam and never sticks...

Comment #4

So I have heard to slightly cook the cauliflower first and I have heard to do it raw...which is it?..

Comment #5

I do it raw and it turns out perfectly. If you cook it first, be sure to squeeze ALL the water out of the cauliflower. But honestly, if you can skip a step and get the same results, why not?..

Comment #6

No, I just use Reynolds parchment paper all by itself (on a cookie sheet). Did you cook your cauliflower first? If so, the mixture might have been wetter, which might cause it to stick..

I did three separate batches of 2 crusts each and nothing stuck...

Comment #7

Yep, that's how I do it - on parchment paper. Then I store them in a ziploc baggie in the freezer (let them cool on racks first), works wonderfully!.

The only things that are different for me are I use 1 oz skim ricotta and 1 oz skim mozzarella, and then I also have to bake the ever-loving HECK out of them to get them done enough for me. 45 minutes on average when I'm making a batch, then I do another 10 to thaw/heat them after they're frozen, add the toppings, and another 5 minutes to heat the sauce/melt the cheese.

20 minutes was a soggy, nasty crust. 45 is a crispier (still soft, but crispy edges), easy to handle, delicious crust!.

I do not cook my cauliflower before hand..

Oh, also, I use straight tomato puree as my "pizza sauce" and it is plenty delicious to me. I like that there's nothing added to it other than pureed tomatoes...

Comment #8

My cauliflower was raw. Maybe my parchment paper was bad, if that's even possible. I don't recall the brand and don't have anymore. They came in a pack and they were individual sheets, folded in half. I'll have to pick up the Reynolds brand. Does it come in a roll, like foil?..

Comment #9

I use my baking stone with a little pam and it doesnt stick at all. I cook everything on my baking stone, love it!!..

Comment #10

Yep! It's in the same section of the store as foil, Saran Wrap, etc.

And CONGRATULATIONS on your fantastic losses! You are totally rocking this plan!.

Kurzweil - I meant to pick up some gallon baggies but forgot, so I just wrapped mine all together in plastic wrap then foil and stuck them in the freezer. I'll get the big baggies for next time. I may try your ricotta recipe too. Do you also still use the egg beaters? I make my own pizza sauce in very large quantities then freeze it in 1/2 cup containers. That way I know exactly what's in it (i.e. no added sugar)...

Comment #11

Yep, I use the egg beaters. My exact recipe is:.

1/4 cup egg beaters.

1 cup shredded cauliflower (I weigh it).

1 oz skim ricotta.

1 oz skim shredded mozzarella.

Garlic powder.

Topping is:.

1/4 cup tomato puree.

2 oz light 3 cheese blend.

Your pizza sauce sounds good!..

Comment #12

Mine stuck SO BAD last time, thanks for the tips (and the recipe with ricotta, my FAV)..

It;s also really good when you add sliced roasted eggplant on top... mmmm..

Comment #13

I use a baking stone for everything too! I even have a stone loaf pan! My crusts come out perfect using the stone...

Comment #14

I see that a lot of you guys are freezing your crusts for later...So how many crusts do you get from the recipe calling for 1C of cauliflower? Is that one serving or does it make two - just want to be 100% sure before I do it myself. Thanks!..

Comment #15

1 crust is made with 1 Cup of cauliflower..

I get either 5 or 6 crusts from one head of cauliflower (so I get about 5-6 cups chopped raw cauliflower from one head). I use my food processor to chop it up really fine, then measure one cup at a time and mix up one crust at a time. This way, I don't have to fret about whether I'm dividing a big batch evenly/accurately...

Comment #16

Jasmine, are you able to either post or PM me your pizza sauce recipe? I live in Alaska and have searched high and low for a low sugar/low carb pizza sauce, and one cannot be found. I would REALLY appreciate it!..

Comment #17

This question was taken from a support group/message board and re-posted here so others can learn from it.


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