eggs – Low Calorie Recipe Book

You can make cauliflower pizza bases and freeze them ready for quick meals. Here I have added the topping before freezing; pasta sauce, ricotta and frozen diced onion. You can add anything you like, just add the calories to this recipe. If you keep it light you should be able to make a nice pizza topping under 50 calories with no problem. Watch the cheese. I prefer to use Parmesan or Ricotta cheese.

Makes 8 bases 69 Calories each – 555 calories total

Preparation Time: 15 minutes.

Cauliflower pizza bases to freeze. Low calorie recipe book. 5:2 diet — Cauliflower pizza bases to freeze.

INGREDIENTS
1.450 kg Cauliflower (2 small heads) – 350 calories
1/2 medium onion (60g) – 20 calories
2 Tablespoons Nutritious Yeast – 25 calories
salt and pepper to taste.
2 eggs – 160 calories

METHOD

Pulse batches of cauliflower in food processor with onion until resembles rice-like texture. (florets and stalk).
Place in microwave proof bowl fitted with a lid and microwave 6 minutes on high.
Cool enough to handle. Using a clean tea-towel enclose batches of cauliflower in tea-towel and wring out liquid. LOTS of liquid will come out of the cauliflower. Make sure you wring well or you will end up with soggy bases.
Tip squeezed cauliflower into a dry bowl and add seasoning and eggs. Mix well with a fork or clean hands.
Cover flat baking trays with baking paper. You can use a light spray of oil on the tray to make the paper stick and not slip.
Pat into 8 pizza base shapes on oven trays leaving plenty of space between each base. Bake in moderate oven – 180oC for 30-40 minutes or until lightly browned.
Remove and cut paper to separate each pizza base. Layout foil for each base ready to wrap fr the freezer. Place each base and it’s base of baking paper in the center of the foil.
Either cool and wrap as is (adding the topping at cooking time) or add your desired topping. See above for what I used in image.

Tips: I have seen people make similar bases with raw cauliflower but I would imaging it would take much longer to cook and maybe risky.

If you can afford more calories you can use strong tasting cheese in the mix instead of the yeast. Nutritional Yeast is very good for you and why I added it. It has a cheesy flavour but is not that obvious in this recipe. If you are not putting cheese on top you may want more in the base.

(0/5)

Serves: 1 – 242 calories per serve
Preparation time: 5 minutes.

Everyday low-fat, low-calorie, no flour pikelets and pancakes. Great substitute for sugar and lemon pancakes.

Cooking time: 5 minutes.

INGREDIENTS

60g low fat cottage cheese – 35 calories
2 tablespoons oat bran – 90 calories
1 large egg white – 15 calories
1 x-large whole egg – 90 calories
1 tsp Natvia (stevia powder) – 0 calories
1 teaspoon ground Cinnamon – 2 calories
Squeeze of lemon juice (1/4 small lemon – 30ml) – 10 calories

METHOD

Place egg white and whole egg in bowl with cottage cheese and mash with a dessert spoon.
Add oat bran , cinnamon and 1/2 tsp Natvia and mix well.
Lightly spray non-stick pan with olive oil and heat(not too hot or smoking)
Spoon pancake mixture into fry-pan dividing into 2-3 portions.
When bubbles form on surface and pikelets are stable enough to flip over. Cook until brown both sides.
Place on plate and squeeze lemon juice over. Sprinkle with remaining 1/2 tsp Natvia.

TIPS & NOTES:
Surprisingly, Natvia goes a long way – further than sugar. Half a teaspoon doesn’t sound like much but is sweet enough to enjoy your new healthy, high-protein, low-carb, low-calorie and low-fat substitute for traditional pikelets!

I often cook this for breakfast as a high protein breakfast. Protein breakfasts ensure you won’t eat too much during the day and are great for accelerating weight loss.

If it becomes a regular recipe make your oatmeal, cinnamon and Natvia mix up in small containers in advance for quicker preparation in the morning.

Great after-school snack that will fill the hungriest of kids and won’t leave them starving right on dinner time.

(5/5)