This low-carb pizza is made with a cauliflower crust! Reduce the calories without sacrificing flavor. Feel free to top the pizza with your favorite vegetables – the more variety of vegetables the better!
1 cauliflower head, roughly chopped (about 3 lbs)
2 tsp olive oil, divided
1/2 cup crimini mushrooms, sliced
1/2 cup sliced red bell pepper
1/2 cup sliced fresh basil, divided
1/4 tsp ground black pepper
1/8 tsp salt, or to taste
3 garlic cloves, minced
2/3 cup shredded part-skim mozzarella cheese, divided
2 large egg whites
1/4 cup shredded parmesan cheese
1/2 cup thinly sliced seeded tomatoes
2/3 cup fresh baby spinach
1. Preheat oven to 375 degrees F.
2. Place half of cauliflower in a food processor, pulse 10 to 15 times or until finely chopped into a “rice” like consistency. Transfer to a baking sheet lined with parchment paper. Repeat with remaining cauliflower. Coat cauliflower with cooking spray and bake at 375 degrees for 25 minutes, stirring once. Cool.
3. Increase oven temperature to 450 degrees F.
4. Heat a large skillet over medium-high heat. Add 1 tsp of oil to pan, swirl to coat. Add mushrooms and bell pepper and sauté for 5 minutes, or until tender. Set aside.
5. Place cauliflower in a clean kitchen towel. Squeeze out moisture until very dry. Combine cauliflower, remaining 1 tsp oil, 1/4 cup bail, 1/8 tsp black pepper, salt, garlic, 1/2 cup shredded mozzarella, egg whites, and parmesan cheese in a bowl. Press cauliflower mixture into two 8-inch circles on a baking sheet lined with parchment paper. Coat crusts with cooking spray.
6. Bake crusts at 450 degrees for 22 minutes or until browned. Remove pan from oven, top crusts evenly with mushroom mixture, tomatoes, spinach, remaining basil, remaining black pepper, and remaining mozzarella cheese. Bake an additional 7 minutes or until cheese melts.
Yield: 2 servings (350 calories, 15.8 g total fat, 26 g protein, 32 g carb, 11 g fiber, 25 mg cholesterol)
Cooking Light “The Cooking Light Diet“