Supreme cauliflower pizza
470 cals, 37p, 14c, 26f (per meal)
10 oz (284g)
3/4 cup (65g)
4 tbsp (25g)
4 dash, leaves (1g)
4 dash, leaves (0g)
1 large (50g)
1 1/2 tbsp (24g)
6 strips (16g)
1 tbsp chopped (10g)
3 small olives (10g)
1 small (10g)
1 cherry tomatoes (17g)
4 dash (3g)
4 dash (2g)
1
Preheat the oven to 400°F (200°C).
2
Cook the cauliflower rice according to the package instructions. Once cooked, let it cool until it's safe to handle. Using a cheesecloth or a clean kitchen towel, squeeze out as much water as possible. This process can take 3-4 minutes until very little liquid remains.
3
In a large bowl, combine the drained cauliflower, 2/3 of the mozzarella, all of the Parmesan, egg, dried basil, dried oregano, garlic powder, and salt. Mix until fully combined.
4
Line a baking sheet with parchment paper and transfer the cauliflower mixture onto it. Press it into a 6-7 inch (15-18 cm) circle.
5
Bake the crust for 15 minutes, flip it, and bake for an additional 10 minutes.
6
Spread pizza sauce over the crust, and top with the remaining mozzarella, bell pepper, onions, olives, mushrooms, and tomatoes.
7
Return the pizza to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
8
Remove from the oven and let cool slightly before slicing. Serve and enjoy!