Cauliflower Crust Pizza with Mozzarella and Pepperoni
½ head(s), large, cut into florets (about 2 c)
Shredded part skim mozzarella cheese
1½ cup(s), divided
2 large egg(s)
1 tsp, minced
⅛ tsp, freshly grated
Canned tomato sauce
1½ oz, thinly sliced
½ tsp, or other dried herbs
½ Tbsp, for garnish
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper; coat with cooking spray.
- Place cauliflower florets in a food processor; process to consistency of rice. Spoon into a large bowl; add remaining crust ingredients and stir to combine. Spoon crust mixture into two 8-inch circles on prepared pan; smooth with a spoon to form an even layer (mold into a heart shape with your hands, if desired). Bake until medium brown on bottom, about 20 minutes; carefully flip over. Bake until evenly browned, 10 minutes more.
- Spoon 1/2 c sauce over each crust and sprinkle each with remaining 1/2 c cheese; top each with half of pepperoni. Sprinkle with seasoning and bake until heated through and cheese is melted (broil to brown cheese, if desired, about 5 minutes); garnish with fresh basil. Cut each pizza into 4 slices.
- Serving size: 2 slices