This gluten-free pizza substitutes the bread crust with healthy cauliflower for a pleasant crunch. Nutrient-rich veggies like mushrooms and bell peppers bring bold flavor to this vegetarian pie.
Recipe yields 1 servings
In a food processor, process cauliflower until finely chopped.
In a microwave-safe bowl, cook cauliflower for 5 minutes, or until tender. Place cauliflower in a towel and squeeze out excess water so it is completely dry.
In a bowl, mix egg, cauliflower, 2 tablespoons of the basil, black pepper, garlic and Parmesan cheese until combined.
On a parchment-lined baking sheet, spread cauliflower dough out into a pizza round. Lightly coat cauliflower crust with cooking spray. Bake for 30 minutes, or until lightly browned.
In a large skillet, heat oil over medium-high heat. Add mushrooms and bell pepper and sauté for 5 minutes, or until tender. Set aside.
Remove crust from oven. Increase oven temperature to 450°F.
Top cauliflower crust with mozzarella cheese, sautéed mushrooms and bell pepper, tomato, spinach, remaining 2 tablespoons basil and black pepper to taste. Bake for 7 minutes, or until cheese melts. Serve immediately.