40 - 45 minutes
21/2 cups grated cauliflower (about 1medium-sized head)
1 container of organic plain yogurt (5.3 oz.)
1 egg and 1 egg white
1 teaspoon Italian seasoning
3/4 cup pizza sauce ( I love Rao’s Pizza Sauce)
1cup spinach lightly sautéed
10oz. baby portabella or shitake mushrooms
Preheat oven to 400 degrees.
Place cauliflower on a clean, thin dish towel. Wrap up in the middle and twist closed, squeezing out all the moisture. (squeeze hard!)
Place dry cauliflower into a bowl and add yogurt, eggs, and spices. Fold mixture until evenly combined.
Place dough onto a baking sheet lined with parchment paper and spread mixture with hands until about 1/2-inchthick. Bake for 35 - 40 minutes or until lightly browned and firm enough to hold its shape.
Remove crust from oven and top with marinara sauce, shredded mozzarella, spinach and mushrooms. Return pizza to oven for another 5-7 minutes or until cheese is melted.
Get ready to use cauliflower like you’ve never seen it before! With this inventive recipe, grated cauliflower is used as the foundation for the dough, avoiding the carb-overload that comes along with traditional pizza. The crust sticks together with the addition of yogurt and egg. Another big bonus? Cauliflower is full of antioxidants and fiber.