1 medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 egg, lightly beaten
1/4 cup shredded Italian cheese blend (1 ounce)
1/4 cup grated Parmesan cheese
1/4 cup panko bread crumbs
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon salt
2 cups sliced fresh mushrooms
1 cup yellow or green sweet pepper strips
1 small red onion, cut into thin wedges
1 teaspoon olive oil
3/4 cup Fast Pizza Sauce or canned pizza sauce
1 cup shedded Italian cheese blend (4 ounces)
Snipped fresh basil, oregano, and/or parsley
Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, the 1/4 cup Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.
Meanwhile, in a large skillet cook and stir mushrooms, sweet pepper, and onion in hot oil for 4 to 6 minutes or until crisp-tender. Remove from heat.
Spoon pizza sauce over baked crust, spreading evenly. Top with cooked vegetables. Sprinkle evenly with the 1 cup Italian cheese blend. Bake about 5 minutes more or until heated and cheese melts. If desired, sprinkle with snipped fresh herb. Cut into slices to serve.
Fast Pizza Sauce
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon olive oil
1 8-ounce can tomato sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
In a small saucepan, cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomato sauce, oregano, basil, salt, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until sauce reaches desired consistency. Makes 1 cup.
Nutrition Facts (Cauliflower-Crusted Pizza)
Per serving: 264 kcal cal., 14 g fat (7 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 76 mg chol., 893 mg sodium, 18 g carb., 4 g fiber, 7 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet
(Fast Pizza Sauce)
Per serving: 27 kcal cal., 2 g fat (0 g sat. fat, 0 mg chol., 222 mg sodium, 3 g carb., 1 g fiber, 2 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet