Reuben Style Pizza on Homemade Cauliflower Crust

[1 Serving: 1 Lean, 3 Green, 3 Condiment, 1 Fat]

Ingredients:
1 cup raw grated cauliflower (2 Green)

1 egg, well beaten  (1/3 Lean) 

2 ounces reduced fat mozzarella, shredded (2/3 Lean)

1/2 teaspoon minced garlic (1/2 Condiment)

Directions:

1.  Preheat oven to 425° F.
2. Mix cauliflower, egg (1/4 cup egg substitute can be used) and 2-1/2 ounces reduced-fat shredded mozzarella, and garlic together in a bowl until combined.
3. Line a small baking sheet with parchment and lightly Pam sprayed.
4. Scoop mixture onto parchment about 1 -1/2 inch deep in the shape of a rectangle, as thin as you can OR you can make small circle ones.
5. Bake for 30 min or until starts to hold its shape, firm. Lay a second sheet of parchment paper lined baking sheet over the crust to flip over to continue baking for additional 15 minutes .
6. Remove from oven; set aside. 
   
   *I make MULTIPLE batches of this at one time. Follow Steps above. Let them cool completely, then FREEZE them in individual servings for later use. You can change the seasoning or add crushed red pepper to spice it up a bit OR diced jalapeno.  **To use: Just Bake the frozen crust on a parchment paper lined baking stone at 400 degrees F. for approximately 10-15 minutes, let set 5 minutes while you add the toppings desired, then bake an additional 5-8 minutes until cheese melts

1 Pizza Crust from recipe above

2 Tablespoons Light Thousand Island Dressing (1 Fat)

1 ounce Reduced-Fat Swiss cheese  (2/3 ounce each: 2 ounces Lean)
[I prefer Sargentos Reduced fat Provolone or Swiss]            

3 ounces thin sliced Lean beef, *prepped (3/5 Lean) *Vegetarian (Ovo-Lacto) option

1/2 cup Angel Hair Cabbage *prepped (1 Green) 

2 dill pickle spears, diced (1 Optional Snack)  

Directions:

~Spread 2 Tablespoons of the Thousand Island dressing over the crust. Set aside.
**For Vegetarian (Ovo-Lacto) option substitute meat for 1/2 pkg. YVC Heart’s Desire Meatless Beef Strips +add 1/2 oz. more cheese. (This Contains Soy)

Prep For "Sauerkraut" and Beef:

1/8 cup cider vinegar (1/2 Condiment)

1/4 cup water

1/8 teaspoon caraway seed (1/4 Condiment) 

1/4 teaspoon mustard seed (1/4 Condiment)

1/8 teaspoon allspice (1/4 Condiment)

1/8 teaspoon coriander seed (1/8 Condiment)

1/16 teaspoon fresh grated ginger (1/16 Condiment)

1/8 teaspoon bay leaves, crushed (1/16 Condiment)

1/4 teaspoon dill weed (1/4 Condiment)

1/8 teaspoon cinnamon (1/4 Condiment)

~In a small saucepan combine beef slices and seasonings. Bring to a boil and cook just until meat is heated.

~Remove beef slices from saucepan and strain, then place on top of Crust. (Try not to have too much liquid dripping off the beef or you will have soggy pizza)

~Reduce heat to low temp and add angel hair cabbage into the saucepan, cooking until tender.

~Strain cabbage of extra water then spread over the beef slices on the crust then add the chopped dill pickles.

~Lay cheese slices over the cabbage and bake an additional 5 minutes to melt cheese.

~Drizzle with remaining Light Thousand Island Dressing, then divide into 2 even portions

*You can add a drizzle of Mustard over the top if desired. (1/2 Tablespoon equals 1/2 Condiment)

If you would like to make this with pre-made Cali'flour Crusts, here is the recipe link:  https://mysoyfreejourney.blogspot.com/2018/04/califlour-reuben-pizza-l-meal.html

To ORDER Cali'LITE Crust for that one use link: https://glnk.io/9pw/dragonfliesluv
(Using this special link helps support the  Be Creatively Healthy (MySoyFreeJourney) blog. Thanks for the continued support! You are AWESOME!)

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