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Pepperoni Cauliflower Pizza
1 h 10 m
“You won't believe how easy it is to make this cauliflower pizza crust. Riced cauliflower combines with mozzarella cheese and a little egg to hold it together. The result is a delicious gluten-free crust that's crisp on the outside and soft on the inside. Top with the classic flavors of pepperoni, onion, pepper and more cheese for a lower-carb pie everyone will love.”
1Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2Place cauliflower and 1 clove garlic in a food processor. Process until finely chopped. Transfer to a microwave-safe bowl. Microwave on High for 3 minutes. Let cool slightly.
3Stir eggs, ¾ cup mozzarella, parsley and salt into the cauliflower. Spread the mixture into a 12-inch circle, ¼ inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, 35 to 40 minutes.
4Meanwhile, heat oil in a large skillet over medium heat. Add bell pepper and onion; cook, stirring, until beginning to soften, about 4 minutes. Mince the remaining garlic clove and add it to the pan. Cook, stirring, until fragrant, about 30 seconds more. Remove from heat.
5Remove the crust from the oven. Combine crushed tomatoes and Italian seasoning in a small bowl and evenly spread over the crust. Top with the pepper mixture, pepperoni and the remaining ¾ cup mozzarella. Return the pizza to the oven and continue baking until the cheese has melted, about 5 minutes more.