With a Cauliflower Crust for the base, this Ricotta, Spinach & Mushroom Pizza is so good you’re going to be making it again even if you’re not on Keto or trying to cut carbs.
Ingredients
8cupsCauliflower, Chopped, 856g or 1 large head
1Egg
2TbspParsley, Chopped
1tspItalian Seasoning
½tspGarlic Powder
¼tspeach Salt & Pepper
Toppings:
½cupRicotta Cheese, 124g
1tspItalian Seasoning
½tspGarlic Powder
½tspParsley, Chopped
½cupSpinach, Cut in Strips
½cupMushrooms, Sliced, 35g
20stripsRed Onion, Thinly Sliced, 2 Tbsp, 20g
¼cupShredded Mozzarella, 28g
Instructions
Preheat oven to 500°F.
Chop cauliflower coarsely, place pieces in a food processor and pulse until finely ground.
Transfer to a large microwave-safe bowl, cover loosely, and microwave for about 2-3 minutes until tender.
Place in a clean dish towel or paper towels and squeeze to drain water.
Transfer back to bowl and stir in egg, parsley and seasonings until evenly incorporated.
Divide into 2, spread mixture on a parchment-lined baking sheet, and press into shape of a pizza crust, about ⅓” thick.
Bake for about 30 minutes until lightly browned.
In a small bowl add ricotta, Italian seasoning, garlic powder and parsley, and mix well.
Divide toppings between crusts. Spread ricotta mixture, top with spinach, mushrooms and onions, and sprinkle mozzarella.
Bake for another 5-8 minutes until cheese has melted.
Notes
Make sure you squeeze out as much water from the cauliflower as possible, or the crust will be soft and mushy.