Dinner is served with our fabulous Veggie Cauliflower Pizza, perfect for the pizza lover in every family!
SERVES 4
INGREDIENTS:
1 cauliflower head, roughly chopped
Cooking spray
2 teaspoons olive oil
1/2 cup presliced cremini mushrooms
1/2 cup sliced red capsicum
1/2 cup thinly sliced fresh basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 garlic cloves, minced
shredded part-skim mozzarella cheese (about 2/3 cup)
2 large egg whites
grated Parmesan cheese
1/2 cup thinly sliced seeded tomatoes
2/3 cup fresh baby spinach
HOW TO:
- Preheat oven to 190 degrees
- Place half of the cauliflower in a food processor; pulse 10 to 15 times or until finely chopped (like rice). Transfer cauliflower to a baking sheet lined with parchment paper. Repeat procedure with remaining cauliflower. Coat cauliflower with cooking spray. Bake at 190 degrees for 25 minutes, stirring once, then allow to cool.
- Increase oven temp to 230 degrees
- Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms and capsicum and cook for 5 minutes, or until tender. Set aside.
- Place cauliflower in a clean kitchen towel. Squeeze until very dry. Combine cauliflower, remaining 1 teaspoon oil, 1/4 cup basil, 1/8 teaspoon black pepper, salt, garlic, 2 ounces mozzarella cheese, egg whites, and Parmesan cheese in a bowl. Press cauliflower mixture into 2 (8-inch) circles on a baking sheet lined with parchment paper. Coat crusts with cooking spray.
- Bake crusts at 190, 22 minutes or until browned. Remove pan from oven; top crusts evenly with mushroom mixture, tomatoes, spinach, remaining 1/4 cup basil, remaining 1/8 teaspoon black pepper, and remaining mozzarella cheese. Bake an additional 7 minutes or until cheese melts.
Image for illustration purposes only: Bigstock