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HANDS-ON: 30 MIN. // TOTAL: 55 MIN. // SERVES 4

personal pepperoni cauliflower pizzas

I always loved the idea of a veggie-based pizza crust, but it seemed way too intimidating for dinner. So I decided to start small with personal-size crusts, which seemed more approachable and, as it turns out, make a better pie! Making individual pizzas allows the cauliflower crust to get crispy, creating a solid base for toppings—something that can be hard (or impossible) to do for large crusts whose centers hold on to moisture.

Canola oil cooking spray

1 (12-ounce) package fresh cauliflower rice or crumbles (about 4 cups)

2 tablespoons water

2/3 cup blanched almond flour (about 23/8 ounces)

1 ounce Parmesan cheese, grated (about 1/4 cup)

1 large egg, lightly beaten

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

4 tablespoons prepared tomato-basil pasta sauce

4 ounces preshredded part-skim mozzarella cheese (about 1 cup)

1 ounce uncured turkey pepperoni slices (such as Applegate Naturals), quartered (1/4 cup)

1 Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.

2 Place the cauliflower and water in a microwavable bowl; cover with plastic wrap and microwave on high until tender, about 4 minutes. Spread the cauliflower over a clean kitchen towel to cool slightly, 5 minutes. Gather the ends of the towel and squeeze the cauliflower to remove the excess moisture.

3 Stir together the cauliflower, almond flour, Parmesan, egg, salt, and baking soda in a medium bowl. Knead until well combined, about 1 minute. Divide the dough into 4 (1/4-cup) portions; shape each portion into a ball. Place the dough portions on the prepared baking sheet and shape each into a 5-inch circle. Bake until the crusts are golden brown, about 16 minutes, gently turning the crusts over after 10 minutes.

4 Top each crust with 1 tablespoon of the sauce, leaving a 1/2-inch border. Sprinkle each with 1/4 cup of the mozzarella, and arrange the pepperoni over the pizzas. Bake until the cheese is melted, 5 to 7 minutes.

(SERVING SIZE: 1 PIZZA): CALORIES 268; FAT 18G (SAT 5G, UNSAT 12G); PROTEIN 17G; CARB 12G; FIBER 4G; SUGARS 4G (ADDED SUGARS 0G); SODIUM 334MG; CALC 31% DV; POTASSIUM 7% DV

cured vs. uncured meats

Processed meats like bacon, hot dogs, pepperoni, and sandwich meat are typically cured with salt and synthetic nitrites to preserve them by slowing bacteria growth and to add color and a salty flavor. Research has linked regular intake of processed meats to an increased risk of some cancers, which many speculate is an effect of nitrites. Until we are sure that the risk is due to nitrites and not processed meats overall, limit your consumption to occasional intake, and choose uncured meats. “Uncured” signifies that no nitrites were used in the curing process, only salt.