Cauliflower Crust Pizza with Veggie Toppings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Ingredients:
1 medium head of cauliflower
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tomato sauce (no sugar added)
1 cup bell peppers, diced
1 cup spinach, chopped
1/2 cup mushrooms, sliced
1/4 cup olives, sliced 
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice or small crumbs.
3. Microwave the processed cauliflower in a bowl for about 5 minutes to soften. Allow it to cool slightly.
4. Once cooled, transfer the cauliflower to a clean kitchen towel. Twist and squeeze the towel to remove excess moisture.
5. In a mixing bowl, combine the drained cauliflower, mozzarella cheese, Parmesan cheese, egg, Italian herbs, garlic powder, salt, and black pepper. Mix until well combined.
6. Spread the cauliflower mixture onto the prepared baking sheet, forming a round crust about 1/4 inch thick.
7. Bake the crust in the preheated oven for about 15-20 minutes, or until golden brown and firm.
8. Remove the crust from the oven and spread the tomato sauce evenly over the surface.
9. Top the pizza with diced bell peppers, chopped spinach, sliced mushrooms, and olives.
10. Return the pizza to the oven and bake for an additional 10 minutes, or until the vegetables are tender and the cheese is melted.
11. Allow the pizza to cool for a few minutes before slicing into portions.
12. Serve warm and enjoy a delicious, low-carb pizza that fits perfectly into a diabetic-friendly meal plan.
