Try this cauliflower crust as a gluten-free alternative.
4 ounces Parmesan, cut into ½-inch pieces
1 head (about 1 pound) cauliflower, cut into 1-inch florets
2 large eggs
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ bell pepper, seeded
½ medium onion
3 white mushrooms
½ pound mozzarella, refrigerated
¾ cup prepared pizza sauce
2 tablespoons extra virgin olive oil
Nutritional analysis per serving (based on 8 servings): Calories 210 (60% from fat) • carb. 8g • pro. 15g • fat 15g • sat. fat 7g • Col. 80mg •
sod. 715mg • calc. 366mg • fiber 2g
Vegetarian • Gluten Free
1. Insert Metal Chopping Blade. Add 4 ounces of Parmesan, cut into ½-inch pieces, into the work bowl. Secure the Food Processor Lid.
2. The processor is set for 40 seconds on Speed 12 to grate.
3. Add 1 pound cauliflower, cut into 1-inch florets, to the work bowl. Pulse to break up, about 5 to 6 times.
4. The processor is set for 30 seconds on Speed 12 to finely chop.
5. Add 2 large eggs, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder and ¼ teaspoon garlic powder to the work bowl.
6. The processor is set for 30 seconds on Speed 12 to combine.
7. Transfer ingredients to the prepared baking sheet. Form into a rectangle about ½-inch thick. Bake until golden brown and slightly firm, about 25 minutes. Cool slightly.
8. Prepare the toppings. Insert the Slicing Disc adjusted to 4mm. Slice the ½ pepper, ½ onion and 3 mushrooms on Speed 12. Remove and reserve.
9. Replace the Slicing Disc with the Shredding Disc adjusted to coarse shred. Shred the mozzarella on Speed 12.
10. Spread ¾ cup pizza sauce evenly from the center of the cooled cauliflower crust, leaving a 1-inch border.
11. Spread vegetables and cheese evenly over sauce. Brush edges of crust with olive oil.
12. Bake until toppings are soft, and cheese is melted and bubbly, about 10 minutes.