Pepperoni Cauliflower Pizza

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

Place 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.

Stir eggs, 3/4 cup mozzarella, parsley and salt into the cauliflower. Spread the mixture into a 12-inch circle, 1/4 inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, 35 to 40 minutes.

Meanwhile, 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.

Remove 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 3/4 cup mozzarella. Return the pizza to the oven and continue baking until the cheese has melted, about 5 minutes more.