Pizza with Cauliflower Crust
1 cup riced cauliflower
1 cup shredded mozzarella, divided
1 teaspoon dried oregano
½ teaspoon garlic powder
1 Tablespoon olive oil, divided
½ cup mushrooms, sliced
½ cup red bell pepper, sliced
½ cup fresh spinach
1/8 teaspoon Black pepper
Preheat oven to 450◦.
Pulse one head of chopped cauliflower into chunks in a food processor until it looks like rice. (If you don't have a food processor, use a grater to grate the head of the cauliflower.) Microwave the cauliflower for 4-5 minutes until tender.
In a medium bowl, stir together 1 cup riced cauliflower, ½ cup mozzarella, oregano, garlic powder, and egg. Pat mixture into a 9-inch circle on a baking sheet covered with parchment paper. Brush with 2 teaspoons olive oil. Bake the crust at 450◦ for 15 minutes.
While the crust bakes, slice the mushrooms and bell pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms and bell pepper; sauté 5 minutes or until tender. Set aside.
Remove pan from oven. Top crust evenly with spinach, mushrooms, bell peppers, remaining ½ cup mozzarella cheese, and black pepper. Bake an additional 7 minutes or until cheese melts.
Yield: 4 servings
Nutrition facts: Calories 137, Fat 9 g, Saturated fat 3 g, Monounsaturated fat 5 g, Polyunsaturated fat 1 g, Protein 10 g, Carbohydrate 4 g, Fiber 2 g, Cholesterol 64 mg, Iron 1 mg, Sodium 205 mg