Deanna’s Cheesy
Pepperoni Pizza
Yield: 8
large slices
SmartPoints
per slice ①
① ①
Note: The
Entire Pizza is ⑧ ⑧ ⑦
!
1 medium spaghetti squash
½ cup liquid egg substitute
¾ cup shredded fat-free mozzarella cheese, divided
½ teaspoon garlic salt
½ teaspoon pepper
1 teaspoon dried oregano
Nonstick cooking spray
1 (28 ounce) can tomato puree
5 cloves garlic, minced
2 teaspoons dried oregano
Crushed red pepper, (optional) to taste
½ cup finely shredded part-skim mozzarella cheese, such as
Great Value
25 turkey pepperoni slices, such as Hormel
Veggies of your choice, such as mushrooms, peppers, onions,
tomatoes, etc.
For the crust:
Preheat oven
to 400°.
Cover a baking
sheet with parchment paper.
Carefully
cut the spaghetti squash lengthwise. Use a spoon to scrape out the seeds. Spray
the cut side of the squash with cooking spray and sprinkle with garlic salt and
pepper. Place squash cut-side down on the baking sheet and bake until tender,
about 45 minutes. Using an oven mitt to handle, scrape out the flesh from its
peel into a strainer and place over a large bowl to begin to drain the liquid.
(Leave the oven on.)
When the
squash is cool enough to handle, wrap the squash in a clean dishtowel and
squeeze out all the excess water. (There will be tons of water in the squash.
It is important to squeeze out as much as you can so that the crust will have a
better texture.)
Drain the
water from the bowl and wipe the bowl clean. Whisk the egg substitute well; add
½ cup of the fat-free mozzarella and 1 teaspoon oregano. Stir in the
spaghetti squash until well combined.
Line the
baking sheet with fresh parchment paper and spray with nonstick cooking spray.
Transfer the squash mixture to the center of the baking sheet and spread thinly
into about a 12-inch circle. Bake until golden brown, about 20 minutes. Remove
crust from oven and carefully turn it over using a wide spatula. Return to the
oven and cook an additional 10 minutes.
While the
crust bakes, make the sauce:
Combine
tomato puree, garlic and 2 teaspoons oregano and crushed red pepper, if using,
in a medium saucepan and simmer for 10 minutes. Refrigerate or freeze remaining
sauce for another use.
Prepare
your toppings:
Combine
remaining fat-free mozzarella with the part-skim mozzarella. Thinly slice the
veggies.
Finish
and bake:
Spread as
much of the sauce as you like over the crust. Top with cheeses; then the
pepperoni and veggies. Return the pizza to the oven and bake an additional 5-7
minutes. If it isn’t brown and bubbly enough, broil for 2 minutes. Slice pizza
into 8 pieces and serve.