VEGETABLE PIZZA ON CAULIFLOWER CRUST

Vegetable Pizza on Cauliflower Crust image

Blogger Lauren Keating of Healthy-Delicious shares a new twist on pizza.

Provided by Lauren Keating

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

Cooking spray
4 cups fresh cauliflower florets
2 eggs, beaten
1 cup shredded reduced-fat mozzarella cheese (4 oz)
2 tablespoons dried oregano leaves
1 teaspoon garlic powder
1/2 cup Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1 small onion, thinly sliced
1 bell pepper, thinly sliced, cut into bite-size pieces
1/4 cup well-drained thawed frozen chopped spinach (from 9-oz box)
6 ripe olives, sliced

Steps:

Heat oven to 400° F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
In 3-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered about 10 minutes or until soft.
Place cauliflower in large bowl. Using potato masher, gently break cauliflower into rice-sized pieces. Wrap cauliflower in paper towel; squeeze to remove any excess water. Return cauliflower to bowl. Add eggs, cheese, oregano and garlic powder; mix to form soft dough.
Divide dough into 4 equal pieces; place each on cookie sheet. Using hands, flatten each piece into round about 6 inches in diameter and 1/4 inch thick. Spray tops of rounds with cooking spray. Bake 20 minutes.
Remove from oven. Turn crusts over; use paper towel to blot away any excess moisture. Spread each crust with pasta sauce. Top each with onion, bell pepper, spinach and olives.
Return to oven; bake 5 minutes longer or until toppings are warm. Cut each pizza into 4 pieces; serve immediately.

Nutrition Facts : Calories 210, Carbohydrate 15 g, Cholesterol 110 mg, Fat 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g