Deep-dish cauliflower crust pizza
Uncooked cauliflower rice
6 cup(s), frozen, thawed
Gluten-free all-purpose flour
Part-skim mozzarella cheese
6 oz, shredded (about 1 1/2 cups)
2 large egg(s), lightly beaten
1 cup(s), chopped, finely chopped
1 small, finely chopped
Uncooked 99% fat-free ground turkey breast
Jarred fat-free marinara sauce
- Preheat oven to 425°F. Spread cauliflower rice onto several layers of paper towels; squeeze tightly to extract as much moisture as possible. Place cauliflower rice in a medium bowl. Stir in flour, garlic powder, salt, 2 ounces cheese, and eggs.
- Heat a 10-inch cast-iron skillet over medium heat. Spray pan with cooking spray. Spoon cauliflower mixture into pan and press into bottom and up the sides of the pan using a rubber spatula. Cook 5 minutes. Place pan in oven and bake at 425°F until crust is golden brown and crisp, about 25 minutes.
- Meanwhile, heat a large nonstick skillet over medium heat. Spray pan with cooking spray. Add onion and bell pepper; cook 3 minutes. Add turkey and fennel seed; cook, stirring to crumble, until turkey is cooked through, about 4 minutes. Stir in marinara sauce; cook 3 minutes.
- Spoon turkey mixture into baked crust. Top with remaining 4 ounces cheese. Bake at 425°F until cheese melts and begins to brown, 10-12 minutes. Cut pizza into 8 wedges.
- Serving size: 2 wedges