Cauliflower-Crust Pizza

18g CARB

Serves 4

Hands On 30 min.

Total 50 min.

• 4 cups cauliflower florets
• 1 egg, lightly beaten
• ¼ cup shredded reduced-fat Italian-blend cheeses (1 oz.)
• ¼ cup grated Parmesan cheese
• ¼ cup panko bread crumbs
• ½ tsp. dried Italian seasoning, crushed
• ⅛ tsp. salt
• 2 cups sliced fresh mushrooms
• 1 cup yellow or green sweet pepper strips
• 1 small red onion, cut into thin wedges
• 1 tsp. olive oil
• ½ cup Fast Pizza Sauce
• 1 cup shredded Italian-blend cheeses (4 oz.)
• Snipped fresh basil, oregano, and/or parsley

1. Place cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.

2. Place a pizza stone or baking sheet in the oven. Preheat oven to 425°F. Place cauliflower in a large bowl with 2 Tbsp. water. Cover with vented plastic wrap. Microwave 3 to 5 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).

3. In a bowl stir together cauliflower and the next six ingredients (through 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 12 to 15 minutes or until crisp and starting to brown.

4. Meanwhile, in a 10-inch skillet cook and stir mushrooms, sweet pepper, and onion in hot oil over medium 4 to 6 minutes or until crisp-tender. Remove from heat.

5. Spoon pizza sauce over baked crust, spreading evenly. Top with cooked vegetables. Sprinkle evenly with the 1 cup cheese. Bake about 5 minutes more or until heated and cheese is melted. If desired, sprinkle with snipped fresh herb. Cut into wedges to serve.

Fast Pizza Sauce In a small saucepan cook ½ cup chopped onion and 2 cloves garlic, minced, in 1 tsp. hot oil over medium about 5 minutes or until onion is tender, stirring occasionally. Stir in one 8-oz. can no-salt-added tomato sauce; ½ tsp. each dried oregano and basil, crushed; and ¼ tsp. each salt and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce reaches desired consistency.

PER SERVING (2 wedges each) cal 245, fat 12 g (6 g sat. fat), chol 75 mg, sodium 584 mg, carb 18 g (5 g fiber, 7 g sugars), pro 17 g

TRY THIS

For even faster prep, use canned pizza sauce. Be sure to use only ½ cup and choose the lowest-sodium option.