• 1 cup raw (3.52 oz) grated cauliflower (2 Greens)-
  • 1/4 cup egg whites-
  • 1 cup shredded or 4 oz 2% light mozzarella, divided (1 lean)-
  • 1/4 tsp Garlic salt (1 condiment)-
  • 1/2 tsp Italian seasonings (1 condiment)
  • Marinara Sauce:1/2 cup (4.23 oz)
  • Italian diced tomatoes – less than 5 g of carbs per serving (1 Green)

  1. Preheat oven to 350. Puree Italian diced tomatoes in a small chopper. Set aside.
  2. Mix cauliflower, 1/4 cup egg substitute, and 3 oz or 3/4 cup shredded mozzarella together in a bowl until combined.
  3. Line a 9 x13 loaf pan with parchment and lightly spray with Pam.
  4. Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan).
  5. Bake at 350 for 30 min or until set.
  6. Lift the edges of the parchment and place bread with parchment on to cookie sheet.
  7. Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees.
  8. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly.
  9. Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2% reduced fat mozzarella or three cheese blend.
  10. Continue baking at 450 degrees for about 10 more minutes until cheese is melted.
  11. Serve with marinara sauce

Makes 1 complete serving:

1 Complete Lean and Green Meal, No Healthy Fat Required

Author

Suzette Franck was born in Hollywood, California and currently resides in North Hollywood Arts District. She has been drawing since she could hold a crayon. She studied Graphic Communications in High School, and then went on to teach her self Web Development which she has been using in some capacity for over 25 years. She has always loved art, and would occasionally make paintings and various crafts, including crocheting many pieces. As of 2017, she began working as a graphic design and web consultant, with clients such as Warner Bros., and previously, Thinkspace Art Gallery.

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