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  • Nonstick cooking spray
  • 1 large head cauliflower, coarsely chopped
  • 2 Roche Bros. large egg whites
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup low fat ricotta cheese
  • 2 teaspoons no salt added Italian seasoning
  • 24 slices turkey pepperoni, chopped
  • 1/2 cup low sodium marinara pasta sauce
  • 1/2 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 400°. Liberally spray 12-cup muffin tin with cooking spray.
  2. In food processor, pulse half the cauliflower 10 times or to rice-like consistency; transfer to large microwave-safe bowl (you should have 6 cups). Repeat with remaining cauliflower.
  3. Heat cauliflower in microwave oven on high 8 minutes or until tender. Stir in egg whites, 1/2 cup Parmesan cheese, ricotta cheese, Italian seasoning and 1/2 of pepperoni; microwave on high 2 minutes and stir.
  4. Firmly press cauliflower mixture into cups in prepared pan; with back of spoon, make small well in center of each. Bake 18 minutes or until browned. Spoon marinara into cups; top with mozzarella and remaining pepperoni. Bake 10 minutes or until cheese melts; sprinkle with remaining 1/4 cup Parmesan cheese. Cool in pan 5 minutes before removing pizza cups.

  • 147 Calories
  • 7g Fat (3g Saturated)
  • 29mg Cholesterol
  • 523mg Sodium
  • 9g Carbohydrates
  • 2g Fiber
  • 13g Protein