Pepperoni cauliflower-crust pizza
½ head(s), medium, cut into florets (about 2 cups)
Shredded part-skim mozzarella cheese
1½ cup(s), (about 6 ounces)
1 tsp, minced
Canned tomato sauce
Small, thinly sliced turkey pepperoni
1½ oz, thinly sliced
1 Tbsp, sliced fresh basil
- Preheat oven to 450°F. Line large rimmed baking sheet with parchment paper; coat with nonstick spray.
- Place cauliflower florets in food processor; process to consistency of rice and scrape into large bowl. Add 1/2 cup mozzarella, the flour, eggs, oregano, salt, garlic, and pepper; stir to combine. Spoon mixture into 2 (8-inch) circles on prepared pan; smooth with spoon to form even layer (mold into a heart shape with your hands, if desired). Bake until browned on bottom, about 20 minutes; carefully flip over. Bake until evenly browned, about 10 minutes longer.
- Spoon 1/2 cup sauce over each crust and sprinkle each with 1/2 cup remaining cheese; top each with half of pepperoni and sprinkle with oregano. Bake until heated through and cheese is melted, about 5 minutes (broil to brown cheese, if desired). Sprinkle with basil. Cut each pizza into 4 wedges.
- Serving size: 2 wedges